Special Events Menu
Father’s 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
Caprese Salad
Minestrone Soup
M A IN S
Maui Pineapple Pork
with Herbed Potatoes & Asparagus
Creamy Chicken Potato Casserole with Balsamic Spring Salad
D E S S E R T S
Ice Cream Sundae in Cookie Bowl
Apple Strudel
B E V E R A G E S
Cold Non-Alcoholic Beer
Tea or Coffee
SNACK CART IDEAS
DRINK IDEA SNACK IDEA
ICED COLD “BEER”
Tip: Serve in a beer mug or with a beverage napkin
PRETZEL TWIST & CHEESE SAUCE
Tip: Serve pretzels with cheese sauce portions in a food tray
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY
IDEA
Have fun decorating your very own popcorn bag! Movie Night with Classic Films
A P P E T I Z E R
Caprese Salad
Minestrone Soup
M A IN S
Maui Pineapple Pork
with Herbed Potatoes & Asparagus
Creamy Chicken Potato Casserole with Balsamic Spring Salad
D E S S E R T S
Ice Cream Sundae in Cookie Bowl
Apple Strudel
B E V E R A G E S
Cold Non-Alcoholic Beer
Tea or Coffee
SaladTomatoandMozzarellaw/BalsamicGlaze(CapreseSalad)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment 2
Tomato,LargeFresh 2.35Kg 1"Slices CombineTomato,MozzarellaandBasilinamixingbowl.AddBalsamicGlaze,OliveOilandSaltandPeppertoTaste. Gentlycombine
CheeseMozzarella Slice 2.15Kg Basil,Fresh 50mL Glaze,Balsamic 1.5L
Oil,Olive 150mL
Salt,Table 5mL ToTaste Pepper,BlackGrd 5mL ToTaste
3 NOTE:Chillunderrefrigeration<40F/4C. 4 CCP-Maintain<40F/4C;discardunusedproduct.
CheeseMozzarellaSlice(MozzarellaCheeseSlice)
1 Cheese,MozzarellaBlock 2.1Kg
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SliceCheeseinto30gslices.Portion1sliceperserving. CCP-Maintain<40F/4C.
SoupMinestronew/DryG-FRSBase(MinestroneSoup)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Celery,Fresh 200g Chopped Inastockpot,overmediumheat,sauteGarlic,Onions,Celery,andCarrots.CookuntilOnionsaretransparent.Add Potatoes.
Carrots,Fresh 250g Chopped
2
Potato,WhiteFresh 300g Peeled& Chopped
Garlic,Chopped 15mL
Onion,YellowWhole Fresh 200g Chopped
Base,VegetableDry G-FRS 125mL
Water 7L
3
Tomatoes,Diced Cnd 1L
Beans,KidneyRed Cnd 500g
AddBase,Water,Tomatoes,Beans,andPasta.Bringtoaboil.Reduceheattoasimmer.Cooktointernaltemperatureof 165F/74Cforatleast15seconds.
AddSeasonings,cookfor40minutesoruntilPastaistender.
SoupMinestronew/DryG-FRSBase(MinestroneSoup)
Pasta, Elbow/Macaroni Dry 250g
Pepper,Black Grd 5mL
Basil,Leaves Dry 15mL
Oregano,Dry 15mL
4 Spinach, ChoppedFrz 400g
AddSpinach;simmer10-15minutesmore.Serveimmediately.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
PorkChopBnlsMauiw/SoyGingerPnplSc(MauiPineapplePorkChop)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Sauce,SoyBulk 400mL Preheatovento325F/165C. Placesoysauceinsaucepanoverstovetop.Addgingerandgarlicandsimmerfor5minutes.
2
Ginger,Root Fresh 40mL Grated Fine
Garlic,Chopped 60mL
Onion, Green/Spring Whole 60g Chopped
3
Pineapple, TidbitsCndJcPk 500mL Drained
Honey,Bulk 120mL
Removefromheat,addhoney,pineappletidbitsandgreenonions.
4 Pork,ChopBnls Raw 4.5Kg Thawed Placethawedporkchopsonaparchment-linedbakingsheet.Withabrush,glazebothsidesofthepork.Placeporkintheoven andheatfor20minutes.Flipporkafter~10minutesandbrushtheglazeontheotherside.
5 CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds
6 Serve1porkchopwith60mlsoyagingerpineapplesauce.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CasseroleChicken&Potatof/ThighBnlsSknls(CreamyChickenPotatoCasserole)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Chicken,ThighBnlsSknls Raw 4.5Kg Thawed Bakechickenthighsuntilcooked.
3
Onion,DicedFrz 1L
Garlic,Chopped 30mL
Mustard,Dijon 180mL
Thyme,Dried 15mL
Parsley,Dried 60mL
Soup,CreamofChicken Cond 2.7L
Cream,Half&HalfBulk 500mL
Potato,MiniFresh 3L Quartered
BrothChickenf/DryG-FRS Base 1L Prepared
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
Sauteonionandgarlic,andaddmustard,broth,potatoes,chickensoup,creamandherbs.Reduceheatand simmerfor10minutes
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
BrothChickenf/DryG-FRSBase(ChickenBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Water 990mL Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions Base,Chicken DryG-FRS 33mL 3
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.
PotatoRstdMinif/Frzw/Rosemary(MiniRosemaryRoastedPotatoes)
Margarine, Bulk 120mL Melted CombinePotatoes,Margarine,andRosemary.Mixwell.PreparePotatoesaccordingtopackagedirections.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds Rosemary, Dried 50mL
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.
AsparagusSpearsRstdf/Frz(RoastedAsparagus)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment 2 Asparagus, SpearsFrz 4.65Kg PlaceAsparagusinwellgreasedbakingpan(s).
3
Margarine, Bulk 120mL Melted DrizzleMargarineandSeasoningovertop.Bakeat400F/204Cforabout20minutesoruntilbrownedandtender,turningonce. BasteoftenwithMargarineinpan(s). Juice,Lemon Bulk 10mL
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.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Tomatoes,FreshMed 1.5L Chopped Portion125mLSaladMix,60mLchoppedTomato,and30mLDressingseasonedwithSaltandPepperper serving
1.1Kg
CCP-Maintain<40F/4C;discardunusedproduct
StrudelApplePastryf/RTU(AppleStrudel)
1
2 Apple Granny Smith 7L Peeled& Sliced
Sugar, Granulated 210mL
Cinnamon, Ground 15mL
Flour,All Purpose 210mL
Nuts, Walnuts Whole 875mL Chopped
Sugar, Brown 210mL
3 Pastry Dough, PuffSheet 7sheet Thawed
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Preheatovento375F(190C).Linebakingsheetwithparchmentpaper.Setaside.TossappleswithSugar,FlourandCinnamonina largebowl.Letstandfor20minutes.Inanotherbowl,stirtogethertheWalnutsandBrownSugar.Setaside
Placepastryonpreparedbakingsheet.SprinkleWalnutmixturealonglongedge,leavinga2.5cmborder.SpreadApplemixtureover toppfwalnutmixture.Startingwithborderclosesttoyou,liftpastryupandoverApplemixture,rollingtocovercompletely.Place seamsidedownonpan;pinchendstosealandtuckunderstrudel.Repeatwiththeremainingsheets.
StrudelApplePastryf/RTU(AppleStrudel)
WhiskEggwithWater;brushoverthetopofthestrudels.Withasmallsharpknife,cut3or4slitsinthetoptoallowsteamto release.Bakefor40-45minutesoruntilpastryisgoldenbrown.
Sliceeachstrudelinto8pieces.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct. 7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
IceCreamSundaeinCookieBowlf/Dough(IceCreamSundaeinCookieBowl)
1
2
CookieDough, Chocolate Chunk 3Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeportion60groffrozencookiedoughintoeachgreasedmuffintin Prepareproductasperpackageinstructions Removefromoven whiledoughisstillhot,pressdownoncenterofbakedcookieusingobjectlikehandleofspoontoformabowlshape.Chilltoretainshape.
NOTE:Chillunderrefrigeration<40F/4C.
AtpointofservicefilleachCookiebowlwith30mlofVanillaicecreamthendrizzlewith5mlchocolatesyrup.Serveimmediately.
Cookie:CCP-Maintain<40F/4C;discardunusedproduct
5 IceCream:CCP-Maintain>140F/60C;discardunusedproduct.
IceCream VanillaBulk
Syrup, Chocolate 250mL
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Beer,Non-Alcoholic 6.25L PourBeerintoGlass,serveasperresidentrequest
3 CCP-Maintain<40F/4C;discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.