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 !
FATHER'S DAY
Appetizer
Fresh Caprese Salad
Minestrone Soup
Mains
Maui Pineapple Pork Chop
with Rosemary Red Potatoes & Asparagus Spears
Feta Cheese, Cucumber & Avocado Sandwich
with Balsamic Spring Mix Salad
Desserts
Apple Strudel
Ice Cream Sundae in Cookie Bowl
Beverages
Non-Alcoholic Beer
Tea or Coffee
FATHER'S DAY
Snack Cart Ideas
Drink IDea: Iced cold "Beer"
Tip: Serve in a beer mug or with a beverage napkin
Snack IDea: pretzel twist and cheese sauce
Tip: Serve pretzels with cheese sauce portions in a food tray
FATHER'S DAY DECORATIONS & activities
Host a Father's Day card making activity!
Add a special touch to meal service with a Father's Day card
SaladTomatoandMozzarellaw/BalsamicGlaze(CapreseSalad)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Tomato,LargeFresh 2.35Kg 1"Slices CombineTomato,MozzarellaandBasilinamixingbowl.AddBalsamicGlaze,OliveOilandSaltandPeppertoTaste. Gentlycombine.
CheeseMozzarella
Slice 2.15Kg
Basil,Fresh 50mL
2
Glaze,Balsamic 15L
Oil,Olive 150mL
Salt,Table 5mL ToTaste
Pepper,BlackGrd 5mL ToTaste
3 NOTE:Chillunderrefrigeration<40F/4C.
4
CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Mix&Chill 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page1of16
CheeseMozzarellaSlice(MozzarellaCheeseSlice)
1 Cheese,Mozzarella 1.5Kg
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SliceCheeseinto30gslices.Portion1sliceperserving. CCP-Maintain<40F/4C.
SERVINGSIZE YIELD 30g 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page2of16
SoupMinestronew/DryG-FRSBase(MinestroneSoup)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Celery,Fresh 200g Chopped Inastockpot,overmediumheat,sauteGarlic,Onions,Celery,andCarrots.CookuntilOnionsaretransparent.Add Potatoes.
Carrots,Fresh 250g Chopped
2
Potato,Fresh 300g Peeled& Chopped
Garlic,Chopped 15mL
Onions,FreshYellow 200g Chopped
3 Base,VegetableDry G-FRS 125mL
Water 7L
Tomatoes,Diced Cnd 1L
Beans,KidneyCnd 500g
AddBase,Water,Tomatoes,Beans,andPasta.Bringtoaboil.Reduceheattoasimmer.Cooktointernaltemperatureof 165F/74Cforatleast15seconds.
AddSeasonings,cookfor40minutesoruntilPastaistender.
Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50
AMOUNT INGREDIENT PREP PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page3of16
SoupMinestronew/DryG-FRSBase(MinestroneSoup)
ForService:Dinner
Pasta, Macaroni ElbowDry 250g
Pepper,Black Grd 5mL
Basil,DryLeaf 15mL
Oregano,Dry 15mL
4 Spinach, ChoppedFrz 400g AddSpinach;simmer10-15minutesmore.Serveimmediately.
5 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
6 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page4of16
PorkChopBnlsMauiw/SoyGingerPnplSc(MauiPineapplePorkChop)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 Sauce,SoyBulk 400mL Preheatovento325F/165C.
Placesoysauceinsaucepanoverstovetop.Addgingerandgarlicandsimmerfor5minutes.
GingerRoot, Fresh 40mL Grated Fine
Garlic,Chopped 60mL
3 Onions,Fresh Green/Spring 60g Chopped Removefromheat,addhoney,pineappletidbitsandgreenonions.
Pineapple, TidbitsJcPk 500mL Drained
Honey 120mL
4 Pork,ChopBnls 4z 4.5Kg Thawed Placethawedporkchopsonaparchment-linedbakingsheet.Withabrush,glazebothsidesofthepork.Placeporkintheoven andheatfor20minutes.Flipporkafter~10minutesandbrushtheglazeontheotherside.
5 CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
6 Serve1porkchopwith60mlsoyagingerpineapplesauce.
Page1of2 COOKTEMP COOKMETHOD SERVINGSIZE YIELD 165.0°C Cook 90g 50
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page5of16
PorkChopBnlsMauiw/SoyGingerPnplSc(MauiPineapplePorkChop)
ForService:Dinner
7
8
9
10
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2
11Dec2023|9:12PM Page6of16
CheeseFetaCucumberSndwonWW(FetaCucumberAvocadoSandwich)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cheese,Feta 1.3Kg SprinkleFetaCheeseCrumblesintothebowlofafoodprocessor.AddinWhippingCreamandsomefreshlygroundBlack Pepper.Processuntilsmooth.AddmoreWhippingCreamtoreachaspreadableconsistency,ifneeded
Cream, Whipping35% LacF 850mL
Pepper,Black Grd 5mL ToTaste
BreadWhole WheatRTS
100 slice LayslicesoftoastedBreadflatonworkingsurface.SpreadagenerousamountofwhippedFetaovereachslice.LayerAvocado, Cucumber,Appleoverhalfofeachslice.Closethesandwichesandsliceinhalf.Serveimmediately.
Avocado,Raw 13each Peeled& Sliced
3
Apple,Granny Smith 14each Sliced
Cucumber Slicedf/Fresh 900mL Sliced
4 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Make 1each 50
AMOUNT INGREDIENT PREP PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page7of16
CucumberSlicedf/Fresh(CucumberSlices)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cucumber,Fresh 3.25Kg SliceCucumbersasdesired
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill 4zSolidSpoodle 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page8of16
PotatoRstdMinif/Frzw/Rosemary(MiniRosemaryRoastedPotatoes)
ForService:Dinner
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Potato,Baby RoastedFrz 4Kg CombinePotatoes,Margarine,andRosemary.Mixwell.PreparePotatoesaccordingtopackagedirections.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
Margarine, Solids 120mL Melted
Rosemary, Dried 50mL
3 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
4
5
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 CCP-Maintain>140F/60C;discardunusedproduct.
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Bake #8scoop 125mL 50
11Dec2023|9:12PM Page9of16
AsparagusSpearsRstdf/Frz(RoastedAsparagus)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Asparagus, SpearsFrz 465Kg PlaceAsparagusinwellgreasedbakingpan(s).
3 Margarine, Solids 120mL Melted DrizzleMargarineandSeasoningovertop.Bakeat400F/204Cforabout20minutesoruntilbrownedandtender,turningonce. BasteoftenwithMargarineinpan(s).
Juice,Lemon Bulk 10mL
4
5
6
7
8
9
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.
COOKTIME COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 20Min 204.0°C Roast Tongs 5spears 50 INGREDIENTS AMOUNT INGREDIENT PREP
PREPARATIONSTEP
11Dec2023|9:12PM Page10of16
LettuceSaladSpringf/Mixw/Tomatoes&Drsg(BalsamicSpringSalad)
ForService:Dinner
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 Page11of16
StrudelApplePastryf/RTU(AppleStrudel)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Apple, Granny Smith 7L Peeled& Sliced Preheatovento375F(190C).Linebakingsheetwithparchmentpaper.Setaside.TossappleswithSugar,FlourandCinnamonina largebowl.Letstandfor20minutes.Inanotherbowl,stirtogethertheWalnutsandBrownSugar.Setaside
Sugar, Granulated 210mL
Cinnamon, Ground 15mL
2
Flour,All Purpose 210mL
Nuts, Walnuts 875mL Chopped
Sugar, Brown 210mL
3 PastryPuff Dough, Sheet 7sheet Thawed
Placepastryonpreparedbakingsheet.SprinkleWalnutmixturealonglongedge,leavinga2.5cmborder.SpreadApplemixtureover toppfwalnutmixture Startingwithborderclosesttoyou,liftpastryupandoverApplemixture,rollingtocovercompletely Place seamsidedownonpan;pinchendstosealandtuckunderstrudel Repeatwiththeremainingsheets
Page1of2 COOKMETHOD SERVINGSIZE YIELD Bake 125mL 50
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page12of16
StrudelApplePastryf/RTU(AppleStrudel)
ForService:Dinner
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
4 Egg,Shell Medium 3each WhiskEggwithWater;brushoverthetopofthestrudels.Withasmallsharpknife,cut3or4slitsinthetoptoallowsteamto release.Bakefor40-45minutesoruntilpastryisgoldenbrown.
Sliceeachstrudelinto8pieces. Water 60mL
5 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
6 CCP-Maintain>140F/60C;discardunusedproduct.
7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2
11Dec2023|9:12PM Page13of16
IceCreamSundaeinCookieBowlf/Dough(IceCreamSundaeinCookieBowl)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 CookieDough, Chocolate Chunk 3Kg
Placeportion60groffrozencookiedoughintoeachgreasedmuffintin.Prepareproductasperpackageinstructions.Removefromoven whiledoughisstillhot,pressdownoncenterofbakedcookieusingobjectlikehandleofspoontoformabowlshape.Chilltoretainshape.
NOTE:Chillunderrefrigeration<40F/4C.
3 IceCream, VanillaBulk 1.5L AtpointofservicefilleachCookiebowlwith30mlofVanillaicecreamthendrizzlewith5mlchocolatesyrup.Serveimmediately.
Syrup, Chocolate 250mL
4 Cookie:CCP-Maintain<40F/4C;discardunusedproduct.
5 IceCream:CCP-Maintain>140F/60C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Bake&Chill Tongs 1each 50 INGREDIENTS
AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page14of16
BeerNon-Alcoholic(ColdBeer)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Beer,Non-Alcoholic 625L PourBeerintoGlass,serveasperresidentrequest.
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page15of16
CoffeeorTea250ml(CoffeeorTea)
ForService:Dinner
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 Page16of16