Fall Winter Special Events Menu
All special event menus, recipes, nutritionals and costing can be accessed on Synergy Tech Suite®.
2024/2025 Calendar of Events
September
Oktoberfest Saturday September 21st – Sunday
October 6, 2024
National Day of Truth and Reconciliation
Monday September 30th, 2024
October
National Seafood Day Tuesday October 1, 2024
National Taco Day Friday October 4, 2024
Yom Kippur Friday October 11th – Saturday
October 12, 2024
World Egg Day Friday October 11, 2024
Thanksgiving Monday October 14th, 2024
World Food Day Wednesday October 16, 2024
National Pasta Day Thursday October 17, 2024
Halloween Thursday October 31st, 2024
November
Diwali Friday November 1, 2024
Remembrance Day Monday November 11, 2024
2024/2025 Calendar of Events
December
Advent Begins Sunday December 1, 2024
Hanukkah Wednesday December 25, 2024 – Thursday January 2, 2025
Christmas Eve Tuesday December 24, 2024
Christmas Day Wednesday December 25, 2024
New Years Eve Tuesday December 31, 2024
January
New Years Day Wednesday January 1, 2025
Elvis Presley’s Birthday Wednesday January 8th, 2025
Lunar New Year Wednesday January 29, 2025
February
Valentines Day Friday February 14, 2025
March
St. Patrick’s Day Monday March 17, 2025
W I S H I N G Y O U A
F U N - F I L L E D Fall & Winter
S E A S O N !
ST. PATRICK’S DAY
A P P E T I Z E R
Creamy Parsnip & Pear Soup
Cucumber Slices & Homemade Guacamole
M A IN S
Broccoli Feta & Dill Quiche
With Zest Orzo Pasta & Carrot & Zucchini Ribbons
Dill Pickle Chicken Salad Sandwich
With Honey Dijon Pear & Pecan on Greens
D E S S E R T S
‘Pot of Gold’ Chocolate Caramel Cake
Key Lime Leprechaun Square
B E V E R A G E S
Apple Lime Punch
Tea or Coffee
ST. PATRICK’S DAY
SNACK CART IDEAS
DRINK IDEA SNACK IDEA
IRISH CREAM COFFEE
Tip: Add a splash of Irish creamer to coffee for a St. Patrick's Day touch
RICE KRISPY TREATS
Tip: Get creative by using different cereals, adding sprinkles or coloured marshmallows
ST. PATRICK’S DAY
DECORATION & ACTIVITES
DECORATION IDEA ACTIVITY IDEA
Add a special touch to meal services with a St. Patrick’s Day Card
Organize a fun St’ Patrick’s Day themed Bingo Night
CucumberSlicedf/Fresh(CucumberSlices)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cucumber,Fresh 3.25Kg SliceCucumbersasdesired
3 CCP-Maintain<40F/4C;discardunusedproduct.
GuacamoleHmdf/FreshVeg(FreshGuacamole)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Avocado,Fresh 16.25 each Mashavocado.Addremainingingredientstoabove.Mixwell.Placeinsuitablecoveredcontainerinrefrigerator tochill Tomatoes,FreshMed 590mL Diced Onions,FreshFinely Chopped
Diced
Discardunusedproduct.
Soupf/BrothGFRSw/Parsnip&Pear(CreamyParsnip&PearSoup)
1
2 BrothChicken f/DryG-FRS Base 7.5L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
ChickenBroth:Prepareaspermanufacturerguidelines.
Oil,Olive 125mL Inaheavy-dutypan,heattheOilandsautétheOnionsandtheParsnipsonmediumheatforafewminuteswhilestirring,until thevegetablesaretender.AddtheChickenBrothandcookfor20minutesonlowheat.AddthePearandcookforanother5 minutes. Onions,Fresh Yellow 1.75Kg Minced
3
Parsnips,Frz 1.75Kg
PearHalves f/CndJcPk 1.5Kg
4 YogurtGreek PlainBulk 88mL
Mixthepreparationinafoodprocessoruntilsmooth.ReturntothepanandaddtheYogurt.Cookthesouponlowheatfor2 minutes.
SeasontotastewithSaltandPepper.PourintobowlsandsprinklewithgratedNutmeg.
Pepper,Black Grd 8mL
5 Salt,Kosher 8mL
Nutmeg, Ground 15mL
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
BrothChickenf/DryG-FRSBase(ChickenBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Water 9L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions Base,Chicken
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Pears,HalvesJcPk 6.5L OpencananddrainFruit,reservingJuice Portion125mLofFruitintoindividualservingdishesandifdesireddividereservedJuiceoverFruit
3 CCP-Maintain<40F/4C;discardunusedproduct.
YogurtGreekPlainBulk(PlainGreekYogurt)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
3 Discardunusedproduct.
QuicheBroccoliFetaDillf/RTBShell(BroccoliFeta&DillQuiche)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Oil,Vegetable 125mL HeatOilinaskilletovermediumheatandcookOnionsandGarlicuntilsoftened.AddBroccoliandcookforabout3minutes, stirringtocombine.SpreadinbottomofPieShell.SprinklewithDillandFeta.
Onions,Fresh White 625g Chopped
Broccoli, FloretsFresh 1.65L Thawed
2
PieShell,9 inch 8.33 each Thawed
DillWeed, Dried 125mL
Cheese,Feta Block 1.05L Crumbled
Milk,2%Bulk 1.05L WhisktogetherMilk,LiquidEgg,SaltandPepper.PourevenlyovertheBroccoliandFetamixtureinPieShells.
3
Egg,Liquid Whole 2.1L
Pepper,Black Grd 21mL
QuicheBroccoliFetaDillf/RTBShell(BroccoliFeta&DillQuiche)
Bakefor15minutesat400°F(200°C).Thenreducetemperatureto350°F(160°C)andbake20-25minuteslongeroruntilsetuntil internaltemperatureof165°F(74°C).
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Dill,Fresh 60mL Minced Inalargebowl,mixtogether,relish/pickles,picklebrine,mayonnaise,dillandshreddedchicken
Mayonnaise,Bulk 750mL
PickleJuice 180mL
Pickle,SpearDill 280g Minced
Chicken,Shredded 2.3Kg Thawed
3 BreadWW 100slice
AssembleSandwich: Place1#12scpChickenSaladfillingbetween2slicesofbread Cutasdesiredandserve
4 CCP-Maintain<40F/4C.
PastaOrzoLemonGarlicw/Veg&ItalianDrsg(ZestyOrzoPasta)
1
Pasta,OrzoDry 3Kg
Onions,FreshRed 500g Chopped
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CookPastaaccordingtopackagedirections Drainandsetasidetocool
AddVegetablestocooked/cooledPasta.
2
Parsley,Fresh 250mL Chopped
Tomatoes,FreshMed 2Kg Diced
Cucumber,EnglishFresh 1each Diced
Lemon,Fresh 2each SEENOTE
Pepper,BlackGrd 5mL
3
Garlic,Minced 15mL
Dressing,ItalianGolden 500mL
4
MixDressingwithremainingIngredientsandtosswithPasta
NOTE:Chillunderrefrigeration<40F/4C. 5 CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Carrots,Fresh 225Kg TrimVegetablesandcutlengthwiseinto1/16th"thickribbonswithavegetablepeeler Haveabowloficewaterready
CookCarrotsinalargepotofsaltedwaterfor2min.AddZucchiniandcookuntiltendercrisp,1-2min.DrainVegetablesandtransfertoice waterbath,thendrainincolander.HeatOilinskilletovermoderateheatuntilhotbutnotsmoking,thencookVegetables,tossing,untilheated through.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
LettucePearSaladw/Bacon/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Bacon:Prepareasperseparaterecipe.
2 BaconPorkStrip f/RawLS 100 slice Chopped
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Chillunderrefrigeration<40F/4C.
3 Nuts,Pecan Pieces 850mL
Honey 1L
Salt,Table 3mL
Sugar,Granulated 3mL
4
Vinegar,White Distilled 375mL Oil,Vegetable 1.15L Chives,Fresh 1.5L Chopped Lettuce,SaladMix 4.4L BiteSize Lettuce,Green Leaf 4.4L BiteSize
ToastPecansonbakingsheetsat375F/190Cuntilgoldenbrown,about3-5min.Letcool.
CombineMustard,Honey,Salt,Sugar,VinegarandOil.Setaside.MixtogetherChives,Pears,Lettuce,Bacon,andPecans;add Dressingandtossgentlytocombined.Setaside.
Portionsaladandtopwith10mLCheese.
BaconPorkStripf/RawLS(LSBacon)
1 Bacon,Sliced 16/18LS 100 slice
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. CookBacontoan*internaltempof160F/71Cheldfor15seconds. 2
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Refertolocalor regionalpublichealthregulationsforspecifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.
CakeChocolateCaramel(ChocolateCaramelCake)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct
Crumbs,GrahamCrackerMix 750g
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Preprep:WhippedToppingpermanufacturer'sinstructions
CombineMargarineandSugarwithGrahamCrackersandpressintopan(s).Bakeat425F/218Cuntillightlybrowned,about10 min.Cool.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
JuiceAppleRTSBulk 315L Combineingredients Chill
NOTE:Chillunderrefrigeration<40F/4C.
CCP-Maintain<40F/4C;discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
3 Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.