All special event menus, recipes, nutritionals and costing can be accessed on Synergy Tech Suite®. Spring Summer Special Events Menu
2024 Calendar of Events
MARCH
March Equinox Tuesday March 19th, 2024
Purim Sunday March 24th 2024
Good Friday March 29th, 2024
Easter Sunday March 31st, 2024
APRIL
Easter Monday April 1st, 2024
Eid A Fitr Wednesday April 10th, 2024
Passover Tuesday April 23rd, 2024 to Tuesday April 30th
MAY
Cinco de Mayo May 5, 2024
Mother’s Day Sunday May 12th, 2024
Victoria Day Monday May 20th, 2024
JUNE
Father’s Day Sunday June 16th, 2024
June Solistice Thursday June 20th, 2024
National Indigenous Peoples Day June 21, 2024
2024 Calendar of Events
JULY Canada Day Monday July 1, 2024 AUGUST Civic Holiday Monday August 5th, 2024 W I S H I N G Y O U A F U N - F I L L E D SPRING & SUMMER S E A S O N !
Farmer Market Day
Appetizer
Hummus w/Pretzels
Turkey Vegetable Soup
Mains
Chicken Cobb Salad
with French Baguette
Apricot Honey Pork Chops
with Wild Rice & Balsamic Spring Salad
Desserts
Triple Berry Crumble
Easy Banana Walnut Cookie
Beverages
Lemonade
Tea or Coffee
Farmer Market Day
Snack Cart Ideas
Drink Idea: Raspberry Refresher
Tip: Sass up your raspberry juice with a refreshing twist of mint, tangy lime juice and some bubbly club soda.
Snack Idea: Tea Biscuit
Tip: Add a dallop of jam, lemon curd, or creamy butter to your tea biscuits and voila – a perfect match made in pastry heaven.
Farmer Market Day
Decorations & Activities
Farmers Market Day
Throw a berry bash and let the residents whip up some scrumptious strawberry pies!
Add a special touch to a meal service with a Farmers Market Day card.
HummusClassicw/PretzelsRTS(ClassicHummusw/Pretzels)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
SERVINGSIZE YIELD 1each 50
INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page1of11
SoupTurkeyVegetableCreamy(CreamyTurkeyVegetableSoup)
ForService:Allmeals
1
INGREDIENTS AMOUNT PREPARATIONSTEP
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
2 Portionaccordingtoservingsize
3 CCP-Maintain>140F/60C.
4 Discardunusedproduct.
SERVINGSIZE YIELD 180mL 50
11Dec2023|9:12PM Page2of11
ChickenCobbSaladw/Peppers&Tomatoes(ChickenCobbSalad)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Lettuce,Iceberg 485g WashLettucesandSpinach.Breakorcutintobite-sizepieces.PortionintoindividualSaladbowls.
Lettuce,RomaineFresh 485g
Spinach,Fresh 485g
Lettuce,GreenLeaf 485g
3 Chicken,DicedCkd 3Kg Arrange60gChickenontopofLettuce.
4 Peppers,GreenFresh 15Kg Julienne Add30gGreenPepperslices,1/4ofaTomato,and1/2EggineachSalad
Tomatoes,FreshMed 2.65Kg Quartered
Egg,WholeHardboiled 25each Halved
5
6
COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 0.0°C Make Tongs 1each 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
Dressing,FrenchLoCal 1.5L Serve30mLDressingwitheachSalad.
CCP-Maintain<40F/4C.
11Dec2023|9:12PM Page3of11
PorkChopBkdBnlsw/ApricotHoneyMustardSc(ApricotHoneyPorkChops)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Pork,ChopBnls 3.5zRaw 50each PlacePorkinsteampans.Inamixingbowl,combineDressing,GingerandJam.Whisktocombine.PourSauceevenlyoverPork.Coverwith foilandbake30-35min.
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds. Dressing, HoneyMustard 1L
Ginger,Ground 10mL
Jam,Apricot Bulk 750mL
3
4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
5 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
6 CCP-Maintain>140F/60C;discardunusedproduct.
7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
8 CookTime:30-35min
COOKTEMP COOKMETHOD SERVINGSIZE YIELD 176.0°C Bake 1each 50 INGREDIENTS
AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page4of11
RiceWildf/Dry(WildRice)
ForService:Allmeals
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Rice,Wild 2Kg PlaceallIngredientsinshallowbakingpan.AddboilingWateramountaccordingtomanufacturer'sinstruction.Stir.Coverpanwithheavyduty foil.Bakefor35minutesat350F/176Cuntilliquidisabsorbed.Fluffwithfork.
Margarine, Solids 110mL
Salt,Table 15mL
3 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
4 CCP-Maintain>140F/60C;discardunusedproduct.
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKTIME COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 35Min 176.0°C Bake #8scoop 125mL 50
11Dec2023|9:12PM Page5of11
LettuceSaladSpringf/Mixw/Tomatoes&Drsg(BalsamicSpringSalad)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Tomatoes,FreshMed 1.5L Chopped Portion125mLSaladMix,60mLchoppedTomato,and30mLDressingseasonedwithSaltandPepperper serving.
Lettuce,SpringMix 11Kg
2
Dressing,Vinaigrette Balsamic 15L
Salt,Table 5mL
Pepper,BlackGrd 5mL
3
CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Mix&Chill 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page6of11
BaguetteFrench(FrenchBaguette)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize
3 Discardunusedproduct.
SERVINGSIZE YIELD 0.26each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page7of11
CakeTripleberryCrumbleRTS(TripleberryCrumble)
ForService:Allmeals
1
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Prepareproductasperpackageinstructions.
2 Portionaccordingtoservingsize
3 CCP-Maintain<40F/4C.
COOKMETHOD SERVINGSIZE YIELD Chill 1slice 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page8of11
CookieHmdw/BananaCoconut&Walnut(EasyBananaWalnutCookie)
ForService:Allmeals
1
2
3 Linebakingsheetwithparchmentpaper. Using#16scp,scoopbatterontolinedbakingtray.Pressdowntoshape. Bakefor20minutesuntillightlybrownedandfirmtotouch.
4 CCP-Maintain<40F/4C.
COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 176.0°C Bake Tongs 2each 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Nuts,WalnutPieces 110g
Coconut,ShreddedSweet 235g xBananas,Fresh 625g Mashed
Preheatovento350F/176C. Combineallingredients,ensureingredientsarewellcombine.
11Dec2023|9:12PM Page9of11
DrinkLemonadef/Mix(LemonadeDrink)
ForService:Allmeals
2
3
COOKMETHOD SERVINGSIZE YIELD Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
1
Water 6.25L Prepareproductasperpackageinstructions. DrinkMix,LemonadeCrystals 625mL
CCP-Maintain<40F/4C;discardunusedproduct.
11Dec2023|9:12PM Page10of11
CoffeeorTea250ml(CoffeeorTea)
ForService:Allmeals
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 72mL
CoffeeorTea:Prepareproductasperpackageinstructions.
Water 4.5L
TeaBag,Indv 18each
Water 4.5L
3 Serveperresident'schoice.
4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
5 Discardunusedproduct.
SERVINGSIZE YIELD 180mL 50
11Dec2023|9:12PM Page11of11
Farmers Market Day
Farmers Market Day
Farmers Market Day
Farmers Market Day
Farmers Market Day
Farmers Market Day
Farmers Market Day
Farmers Market Day