Hawaiian Luau Special Event Menu

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 !

HAWAIIAN LUAU

Appetizer

Caramelized Onion Dip & Pita Bread

Fiesta Chicken Chowder

Mains

Grilled Haddock with Fresh Mango Salsa

with Pineapple Cucumber Salad

Fruit Glazed Hawaiian Ham

with Sugar Snap Peas & Macaroni Salad

Desserts

Aloha Orange Blossom Cake

Tropical Fruit Cocktail with Coconut

Beverages

Fruit Punch Cocktail

Tea or Coffee

HAWAIIAN LUAU

Snack Cart Ideas

Drink IDea: pineapple juice

Tip: Serve in a wine glass with a slice of pineapple to garnish

Snack IDea: Chips and guacamole

Tip: Serve chips or soft tortillas with guacamole portions in a food tray

HAWAIIAN LUAU

DECORATIONS & activities

Hand out Hawaiian leis as residents enter the dining room

Add a special touch to meal service with a Hawaiian Luau card

DipOnionCaramelized(CaramelizedOnionDip)

ForService:Dinner

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Oil,Olive 190mL HeatOilinalargepanovermediumheat.AddOnionsandcookuntilbrownandcaramelized,for20minutes.TransferOnions toasmallbowlandchilluntilcold.

2

Onions,Fresh Yellow 8L SlicedThin

NOTE:Chillunderrefrigeration<40F/4C.

3 SourCream f/Bulk 1.5L BlendOnions,SourCream,ButtermilkandSaltuntilwellcombined.

Milk,Buttermilk Bulk 780mL

Salt,Table 30mL

4 CCP-Maintain<40F/4C;discardunusedproduct.

COOKMETHOD SERVINGSIZE YIELD Make 60mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

11Dec2023|9:11PM Page1of18

SourCreamf/Bulk(SourCream)

1

2

3

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill 1zLadle 30mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

SourCream,RealBulk 1.5L PortionSourcream Serveasdesired

CCP-Maintain<40F/4C;discardunusedproduct.

11Dec2023|9:11PM Page2of18

SoupChickenChowderFiestaf/DryG-FRSBase(FiestaChickenChowder)

ForService:Dinner

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Chicken,ThighBnlsSknls 20each Chopped CombineMeat,Onions,Garlic,BayLeaf,BaseandWater.Bringtoaboil;thensimmerfor20-25min.

Onions,FreshYellow 450g Chopped

Garlic,Minced 35mL

2

BayLeaf,Whole 4leaf

Water 4L

Base,ChickenG-FRS Dry 15mL

Celery,DicedFresh 560g

Tomatoes,DicedCnd 2L

3

Corn,WholeKernel Frz 250g

Addremainingingredients.Bringtoaboilandsimmer20-30minto*internaltemp>165F/74Cheldfor15sec.Remove BayLeafbeforeserving.

Page1of2 COOKTIME COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 90Min Simmer 6zLadle 180mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

11Dec2023|9:11PM Page3of18

SoupChickenChowderFiestaf/DryG-FRSBase(FiestaChickenChowder)

ForService:Dinner

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

Beans, BlackCnd 250mL

Thyme, Fresh 8mL Chopped

Salt,Table 11/2 tsp

Pepper, BlackGrd 11/2 tsp

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

8

CCP-Maintain>140F/60C;discardunusedproduct

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Page2of2

11Dec2023|9:11PM Page4of18

FishHaddockGrldf/Filletw/MangoSalsa(GrilledHaddockw/MangoSalsa)

ForService:Dinner

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Margarine, Solids 375mL Inapot,combineMargarine,Sugar,Garlic,Juice,andSoySauce.StirovermediumheatuntiltheSugardissolves.

Sugar,Brown 375mL

2

Garlic,Fresh 125mL Minced

Juice,Lemon Bulk 188mL

Sauce,SoyBulk 125mL

3 SalsaMango w/FreshTomato 60mL PrepareMangoSalsaasperseparaterecipe.

4 Fish,Haddock Fillet 50 each(6z)

CoattheFishinthewarmSauceimmediatelypriortogrilling.Heatgrilltomedium-highheat.PlaceFishongrill.Cookfor5min eachside,bastingwithsauceduringcooking.

CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.

5 Servewith30mLMangoSalsa.

6 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

Page1of2 COOKTIME COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 10Min Grill StraightSpatula 90g 50

11Dec2023|9:11PM Page5of18

FishHaddockGrldf/Filletw/MangoSalsa(GrilledHaddockw/MangoSalsa)

ForService:Dinner

7

8

9

10

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Page2of2

PREPARATIONSTEP

INGREDIENTS AMOUNT INGREDIENTPREP

11Dec2023|9:11PM Page6of18

SalsaMangow/FreshTomato(MangoSalsa)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment

2 Tomatoes,FreshMed 1.4L Diced

CombineTomatoes,Peppers,Mango,andOnionsinabowl;Tosstogether.

Peppers,RedFreshSwt 250mL Diced

Mango,Fresh 690mL Diced

Onions,Fresh Green/Spring

Juice,Lime

Coriander,Dried 15mL

Vinegar,AppleCider 45mL

3

Honey 15mL

Salt,Table 5mL

Pepper,BlackGrd 10mL

Sauce,HotPepper 10mL

Combineremainingingredientsandwhisktoincorporate;PouroverVegetable/Fruitmixture,chilluntil15minprior service.

4 CCP-Maintain<40F/4C;discardunusedproduct.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Mix&Chill 2zLadle 60mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

125mL

Chopped

140mL

11Dec2023|9:11PM Page7of18

HamGlazedPineappleBkdf/Bnls(GlazedHam)

ForService:Dinner

INGREDIENTS AMOUNT PREPARATIONSTEP

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Ham,Buffet FlatBnls 5.5Kg

PourWateroverHaminbakingpan(s).Coverwithfoilandbakeat325F/162Cfor3-3.5hrs

3 Water 600mL CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

4 Sugar,Brown 250mL CombineremainingIngredientsforGlaze.Setaside.

Cornstarch 60mL

Syrup, Pancake/Maple 125mL

JuicePineapple RTS 625mL

5 Assembly:ServeHamwith15mLGlazeoverHam.

6 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

7 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

8 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Page1of2 COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 162.0°C Bake Tongs 90g 50

11Dec2023|9:11PM Page8of18

HamGlazedPineappleBkdf/Bnls(GlazedHam)

ForService:Dinner

10

11

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CookTime:3-3.5h

Page2of2 INGREDIENTS AMOUNT PREPARATIONSTEP

9

11Dec2023|9:11PM Page9of18

JuicePineappleRTS(PineappleJuice)

1

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Portionaccordingtoservingsize.

2 CCP-Maintain<40F/4C.

3 Discardunusedproduct.

SERVINGSIZE YIELD 250mL 50

AMOUNT PREPARATIONSTEP

INGREDIENTS

11Dec2023|9:11PM Page10of18

*NONE(NONE)

ForService:Dinner

SERVINGSIZE YIELD 1each 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1

11Dec2023|9:11PM Page11of18

MacaroniSaladHmd(MacaroniSalad)

ForService:Dinner

1

2 Pasta,MacaroniElbowDry 850g Wash,drainandseparateLettuceLeaves.CookMacaroni;drainandrinseincoldwater.

Carrots,Fresh 1.65Kg Shredded

Onions,FreshWhite 40g ChoppedFine

Lettuce,Iceberg 575g

Vinegar,WhiteDistilled 75mL

Mayonnaise,Bulk 590mL

3 Sugar,Granulated 20mL

Parsley,Dried 35mL

Paprika 20mL

4 MixVegetables,MacaroniandDressingmixture.LineplatewithLettuceLeaf.Topwith125mLofSalad.

5

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Make #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

MixSugar,Vinegar,andSaladDressinguntilSugarisdissolved;addSeasoning.

CCP-Maintain<40F/4C;discardunusedproduct

11Dec2023|9:11PM Page12of18

SaladPineapple&Cucumber(Pineapple&CucumberSalad)

ForService:Dinner

1

2

3

4

5 CCP-Maintain<40F/4C;discardunusedproduct.

COOKMETHOD SERVINGSIZE YIELD Make 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

188mL CombineLimeZest,LimeJuice,SaltandChiliPowder.

188mL

31mL

Lime,Zest

Juice,Lime

Salt,Kosher

ChiliPowder,Mild 31mL

Pineapplef/Fresh 7.8L Cubed CombinePineapple,CucumberandOnions.MixwithSeasoningevenly.

3.75L Sliced

781mL SlicedThin

Cucumber,EnglishFresh

Onions,FreshRed

Cilantro,RawBunch 781mL Chopped AddCilantroontop.

11Dec2023|9:11PM Page13of18

Pineapplef/Fresh(FreshPineapple)

INGREDIENTS AMOUNT PREPARATIONSTEP

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2 Pineapple, Fresh 12.2Kg

RemovecrownbyholdingPineappleinonehandandcrowninother,thentwistinginoppositedirections TrimtopofPineappleandcutoffbase Usingasharpknife,removepeelbyusingadownwardcuttingmotion.Removeeyesbymakingnarrowwedge-shapedgroovesintoPineapple. CutdiagonallyaroundFruit,followingpatternofeyes.CutawayaslittleofFruitaspossible.CutPineappleverticallyintoeights,thencuthard centercorefromeachspear.TomakePineappleChunks,cuteachspearintopiecesofdesiredsize.

3 CCP-Maintain<40F/4C;discardunusedproduct.

SERVINGUTENSIL SERVINGSIZE YIELD SolidSpoon 125mL 50

11Dec2023|9:11PM Page14of18

PeasSugarSnapf/Frz(SugarSnapPeas)

ForService:Dinner

INGREDIENTS AMOUNT PREPARATIONSTEP

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Peas,Sugar SnapFrz 4.5Kg SteamorboilVegetablesuntiltender.AddSeasoningsandmixwell.

Margarine, Solids 125mL

2

Salt,Table 5mL

Pepper, BlackGrd 5mL

3 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

7 Discardunusedproduct.

8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Steam 4zSolidSpoodle 125mL 50

11Dec2023|9:11PM Page15of18