Special Events Menu Farmers
Market Day
Spring/Summer 2025
2025 Calendar of Events
MARCH
Purim Thursday March 13th 2025
March Equinox Thursday March 20th, 2025
Eid Al Fitr Saturday March 29th, 2025
APRIL
Good Friday April 18th, 2025
Passover Saturday April 12th, 2025 –
Sunday April 20th, 2025
Easter Sunday April 20th, 2025
Easter Monday April 21st, 2025
MAY
Cinco de Mayo Monday May 5th, 2025
Mother’s Day Sunday May 11th, 2025
Victoria Day Monday May 19th, 2025
JUNE
Father’s Day Sunday June 15th, 2025
June Solstice Friday June 20th, 2025
National Indigenous Peoples Day
Saturday June 21st, 2025
JULY
Canada Day Tuesday July 1st, 2025
AUGUST
Civic Holiday Monday August 4th, 2025
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant colours and beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE
Sysco Nutrition Services
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections. This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, and taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Chef David Pyper Culinary Specialist, Ontario
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
THE RIGHT TOOL FOR THE JOB
A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL
Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
DESSERT AS A WORK OF ART
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
CRISP IT UP
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP
Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
WE EAT WITH OUR EYES
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.
Attention to Details: Wipe any smudges or spills to enhance overall presentation.
Art Form: Remember, plating is creative; there are no strict rules.
ICE
Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
ADD SOME FLAME
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
A P P E T I Z E R
Hummus w/Pretzels
Cream of Turkey Soup
M A IN S
Chicken Cobb Salad with French Baguette
Apricot Honey Pork Chops with Spiced Rice Pilaf & Balsamic Spring Salad
D E S S E R T S
Triple Berry Crumble Skor Cookies
B E V E R A G E S Lemonade Tea or Coffee DAY
SNACK CART IDEAS
DRINK IDEA SNACK IDEA
RASPBERRY REFRESHER
Tip: Sass up your raspberry juice with a refreshing twist of mint, tangy lime juice and some bubbly club soda
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
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY
IDEA
Add a special touch to meal service with a Farmers Market Day card.
Throw a berry bash and let the residents whip up some scrumptious strawberry pies!
DAY DAY DAY DAY
DAY DAY DAY DAY
A P P E T I Z E R
Hummus w/Pretzels
Cream of Turkey Soup
M A IN S
Chicken Cobb Salad with French Baguette
Apricot Honey Pork Chops with Spiced Rice Pilaf & Balsamic Spring Salad
D E S S E R T S
Triple Berry Crumble
Skor Cookies
B E V E R A G E S
Tea or Coffee
Lemonade
DAY DAY DAY DAY
DAY DAY
DAY DAY
HummusPlainw/PretzelsPC(PlainHummusw/Pretzels)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
SoupCrmofTurkeyw/DryG-FRSBase(CreamofTurkeySoup)
ForService:Allmeals
1
Margarine,Bulk 270g
Celery,DicedFresh 410g
Flour,AllPurpose 806mL
Base,ChickenDryGFRS 100g
Water 2.15L
2
Celery,SeedGround 7mL
Pepper,BlackGrd 5mL
Milk,2%Bulk 4.35L
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. MeltMargarineandsauteCeleryuntiltender.AddFlourandstiruntilblended.Cookfor5min.
CombineWaterandBasetomakeStock AddStock,SeasoningsandMilktoFlourmixture Cookoverlowheatto consistencyofthinwhiteSauce.
3 TurkeyBreastCkd 1.15Kg Diced AddTurkeywhilestirring.*Heattointernaltemp>165F/74Cheldfor15sec.
SoupCrmofTurkeyw/DryG-FRSBase(CreamofTurkeySoup)
ForService:Allmeals
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperaturewill presentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Refertolocalorregionalpublichealthregulationsfor specifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.
ChickenCobbSaladw/Peppers&Tomatoes(ChickenCobbSalad)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Lettuce,IcebergWhole 485g WashLettucesandSpinach.Breakorcutintobite-sizepieces.PortionintoindividualSaladbowls.
Lettuce,RomaineWhole
3 Chicken,DicedCkd 3Kg Arrange60gChickenontopofLettuce. 4 Peppers,BellGreenWholeFresh 15Kg Julienne Add30gGreenPepperslices,1/4ofaTomato,and1/2EggineachSalad
Tomatoes,FreshMed 2.65Kg Quartered
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pork,ChopBnls 3.5zRaw 50each PlacePorkinsteampans.Inamixingbowl,combineDressing,GingerandJam.Whisktocombine.PourSauceevenlyoverPork.Coverwith foilandbake30-35min.
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds. Dressing, HoneyMustard 1L
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.
RicePilafWhitef/Dryw/Fennel&Coriander(SpicedRicePilaf)
ForService:Allmeals
1
2 Fennel,Fresh 313mL Chopped Fine
Garlic,Chopped 188mL
Onion,Yellow WholeFresh 781mL Chopped Fine
Oil,Olive 188mL
3 Turmeric,Ground 6mL
Coriander,Dried 6mL
4 Rice,WhiteDry 155L
5 BrothVegf/DryGFRSBase 2.35L
6
7 Cilantro,Bunch Fresh 188mL Chopped
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Heatoilinamediumsaucepanovermedium-high.Addonion,fennel,andgarlic,seasonwithsaltandpepper,andcook, stirringoften,untilonionissoftenedandtranslucent,5–8minutes.
Addcorianderandturmericandcook,stirring,untilfragrant,about30seconds.
Addriceandcook,stirringoften,untilsomegrainsaretranslucent,about3minutes.
Prepareasperseparaterecipe.
Addpreparebroth,bringtoaboil.Reduceheat,coverandsimmeruntilriceistenderandliquidisabsorbed,12-15minutes.
Removepanfromheatandfluffricewithafork. Stirinfennelfrondsandhalfofalmonds.Topwithcilantroandremainingalmonds.
RicePilafWhitef/Dryw/Fennel&Coriander(SpicedRicePilaf)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BrothVegf/DryG-FRSBase(VegetableBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Water 235L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions
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.
2
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Tomatoes,FreshMed 1.5L Chopped Portion125mLSaladMix,60mLchoppedTomato,and30mLDressingseasonedwithSaltandPepperper serving.
Lettuce,SpringMix 11Kg
3 CCP-Maintain<40F/4C;discardunusedproduct.
BreadBaguetteFrench(FrenchBaguette)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize
3 Discardunusedproduct.
CakeCrumbleTripleberry(TripleberryCrumble)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C.
Discardunusedproduct.
2 Preheatyourto350F(175C).Linebakingsheetwithparchmentpaper 3
Margarine,Bulk 250mL Softened Inalargebowl,creamtogetherButter,BrownSugar,andSugaruntillightandfluffy,about3-4minutes
BeatintheEggsoneatatime,ensuringeachisfullyincorporatedbeforeaddingthenext.StirintheVanillaExtractand Syrup
Flour,AllPurpose 625mL Inaseparatebowl,whisktogetherFlour,BakingSoda,andSalt.Graduallyaddthedryingredientstothewetmixture, mixinguntilcombined
CookiesMapleSkorHmdw/Marshmallow(SkorCookies)
ForService:Allmeals
Droproundedtablespoonsofdoughontothepreparedbakingsheets,spacingthemabout2inchesaparttoallow forspreading
Bakeuntiltheedgesaregoldenbrownandthecentersareset.Donotoverbakeasyouwantthecookiessoftand chewy
Allowthecookiestocoolonthebakingsheetfor5minutesbeforetransferringthemtoawireracktocool completely
Discardunusedproduct.
DrinkLemonadef/Mix(LemonadeDrink)
ForService:Allmeals
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2
6.25L Prepareproductasperpackageinstructions.
3 CCP-Maintain<40F/4C;discardunusedproduct.
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 100mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.