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 !
THANKSGIVING
A P P E T I Z E R
White Bean Soup
Pumpkin Hummus with Crackers
M A IN S
Turkey & Butternut Squash Bake
With Zesty Herb & Walnut Carrots
Cranberry Sage Salmon
With Red Cabbage Salad & Roasted Fingerling Potatoes
D E S S E R T S
Caramel Chocolate Almond Loaf
Apple Cobbler with Vanilla Ice Cream
B E V E R A G E S
Warmed Apple Cider
Tea or Coffee
THANKSGIVING SNACK CART IDEAS
DRINK IDEA SNACK IDEA
CINNAMON SPICED APPLE SIDER
Tip: Served a warmed drink with a cinnamon stick
BUTTER TARTS & PECAN TARTS
Tip: Serve individually wrapped tarts as a sweet treat or a snack to save for later
DECORATION & ACTIVITY
DECORATION IDEA ACTIVITY IDEA
Add a special touch to meal services with a Thanksgiving Card
Create a ‘Thankful For’ Board – have each resident write down things they are thankful for to add to the board!
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize
HummusPumpkinf/Cnd(PumpkinSpiceHummus)
1
Garlic,Minced 6mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
AddChickpeas,PumpkinPuree,Salt,Cumin,LemonJuice,MapleSyrupandOliveOiltoblender.Blend thoroughlyuntilsmooth
2
Beans,Chickpeas/GarbanzoLS Cnd 1L Drained Pumpkin,SolidPack 450mL Salt,Table 6mL Cumin,Powder 6mL Juice,LemonFresh 50mL
Syrup,MaplePureBulk 6mL
6mL 3 CCP-Maintain<40F/4C.
4 Discardunusedproduct.
SoupBeanKidneyWhitef/Cndw/G-FRSBase(WhiteBeanSoup)
1
2 Pepper,BlackGrd 5mL
Onions,FreshWhite 700g Diced
Oil,Olive 75mL
3 Base,GarlicRstdPaste 33mL
Pepper,Cayenne 3mL
Cumin,Powder 8mL
Oregano,Dry 10mL
4
BayLeaf,Whole 3leaf
Beans,KidneyWhite Cnd
Rinsed& Drained
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Heatoil.Addonions&blackpeppercookuntilsoft.(8minutes)
Addroastedgarlicbase,stirfor30seconds.
Addcelery,vegbase,water,beans,bayleaves,oregano,cayenneandcumin.Bringtoaboil.Cover,reducetoa simmerandcook
Remove1/3rdofsoupandpuree.Addpureedsoupbacktopotandsimmerfor10minutes.
350mL Chopped Turnofforremovefromheat.Stirinlemonjuice,oilandparsley. Seasonwithsalt&peppertotaste.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CasseroleTurkeyf/Ckdw/Squash(TurkeyandButternutSquashBake)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Vegetable 42mL HeatOilinpanandsauteOnions,CeleryandGarlicuntiltender.Placeremainingingredients,exceptParmesancheese,inlargebaking dishandstirwell.SprinkletopwithParmesan.
Celery,Diced Fresh 695g
Garlic,Chopped 56mL
Onions,DicedFrz 695g
2
Turkey,StripsCkd 6.25Kg
Parsley,Dried 69mL
Rosemary,Dried 42mL
Cheese,Parmesan Block 278mL
Squash,DicedFrz 2.8Kg
CasseroleTurkeyf/Ckdw/Squash(TurkeyandButternutSquashBake)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 6
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct. 8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Salmonf/FilletRaww/Cranberry&SageSauce(CranberrySageSalmon)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Salt,Kosher 5mL InalargemixingbowlcombineSalt,Pepper,Sage,Shallots,CranberrySauceandMustard
Pepper,BlackGrd 5mL
Sage,Rubbed 15mL
2
Shallots,Fresh 125mL
Mustard,Dijon 350mL
PlaceSalmononparchmentlinedbakingsheet.TopeachSalmonportionwithCranberrymixture.Bakeuntilgoldenbrown.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs 6
7
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct. 8
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
HeatDressingovermediumheat.AddCarrots,cover,andcook,stirringoccasionally,8-10minutesoruntiltender-crispand glazed
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Cabbage&CauliflowerSaladw/Bacon&ItalianDrsg(RedCabbageSalad)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CookBaconinlargeskillet Cookovermediumheatuntilevenlybrown
2 Bacon,Pork18-22ctRaw 900g
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 3
Cabbage,RedWhole 4head Shredded Inamixingbowl,combineCabbageandDressing.Tossandrefrigerate<40F/4Covernight.
Dressing,ItalianGolden 900mL 4
Cauliflower,Fresh 4bunch Chopped Beforeserving,tosstogetherCabbagemixture,Cauliflower,Bacon,andPepper.
Pepper,BlackGrd 5mL
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
MuffinBatter,Caramel Coffee 1.5L Thawed Preheatovento325F/163C. Greaseandlineloafpanswithparchmentpaper Pourmuffinbattersidebyside,marblethebattersbygentlydrawingaknifethroughfromsidetoside MuffinBatter,Double Chocolate 15L Thawed 3 Nuts,AlmondsWhole 95g Chopped
Sprinklewithchoppedalmondsovertopofmarbledbatter. Followmanufacturesinstructionsforbaking.Bakefor30minutesuntilcenteriscooked.
Sliceinto1"slices.
CCP-Maintain<40F/4C.
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityand warmenvironmentsasitmaypromotemoldgrowth.
CobblerApplef/Mixw/RTUFilling(AppleCobbler)
SifttogetherSconeMix,Milk,SugarandMargarine.untilblended;dropbyspoonfulsontopofFilling.
Bake20-25min,untilgoldenbrown.Servewarm125mL.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
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.
IceCreamVanillaf/Bulk(VanillaIceCream)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 IceCream,VanillaBulk 6.25L Portionaccordingtoservingsize
3 CCP-Maintain<32F/0C;discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
DrinkMix,AppleCider 800mL Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.