Special Events Menu Hawaiian Luau
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
ELEVATE THE PLATE
Sysco Nutrition Services
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.
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.
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.
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
Caramelized Onion Dip & Pita Bread
Fiesta Chicken Chowder
M A IN S
Grilled Haddock with Fresh Mango Salsa with Rice Pilaf & Pineapple Cucumber Salad
Fruit Glazed Hawaiian Ham with Sugar Snap Peas & Macaroni Salad
D E S S E R T S
Aloha Orange Blossom Cake
Tropical Fruit Cocktail with Coconut
B E V E R A G E S
Fruit Punch Cocktail
Tea or Coffee
DRINK IDEA SNACK IDEA SNACK CART IDEAS
PINA COLADA
Tip: Serve in a wine glass with a slice of pineapple to garnish
CHIPS & GUACAMOLE
Tip: Serve chips or soft tortillas with guacamole portions in a food tray
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY
IDEA
Hand out Hawaiian leis as residents enter the dining room
Provide residents with seashells to paint in bright, beachy colours. Scatter the dried shells on your Dining Room tables as centerpieces.
A P P E T I Z E R
Caramelized Onion Dip & Pita Bread
Fiesta Chicken Chowder
M A IN S
Grilled Haddock with Fresh Mango Salsa with Rice Pilaf & Pineapple Cucumber Salad
Fruit Glazed Hawaiian Ham
with Sugar Snap Peas & Macaroni Salad
D E S S E R T S
Aloha Orange Blossom Cake
Tropical Fruit Cocktail with Coconut
B E V E R A G E S
Fruit Punch Cocktail
Tea or Coffee
DipOnionCaramelized(CaramelizedOnionDip)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Oil,Olive 190mL HeatOilinalargepanovermediumheat.AddOnionsandcookuntilbrownandcaramelized,for20minutes.Transfer Onionstoasmallbowlandchilluntilcold
2
Onion,Yellow WholeFresh 8L SlicedThin
NOTE:Chillunderrefrigeration<40F/4C.
SourCreamf/Bulk 1.5L BlendOnions,SourCream,ButtermilkandSaltuntilwellcombined.
3
Milk,Buttermilk Bulk 780mL
Salt,Table 30mL
4 CCP-Maintain<40F/4C;discardunusedproduct.
SourCreamf/Bulk(SourCream)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 SourCream,RealBulk 1.5L PortionSourcream Serveasdesired
3 CCP-Maintain<40F/4C;discardunusedproduct.
SoupChickenChowderFiestaf/DryG-FRSBase(FiestaChickenChowder)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Chicken,ThighBnls SknlsRaw 20each Chopped CombineMeat,Onions,Garlic,BayLeaf,BaseandWater.Bringtoaboil;thensimmerfor20-25min.
Onion,YellowWhole Fresh 450g Chopped
Garlic,Chopped/Minced 35mL
2
BayLeaf,Whole 4leaf
Water 4L
Base,ChickenDryG-F RS 15mL
Celery,DicedFresh 565g Addremainingingredients.Bringtoaboilandsimmer20-30minto*internaltemp>165F/74Cheldfor15sec.Remove BayLeafbeforeserving.
Tomatoes,DicedCnd 2L
3
Corn,WholeKernelFrz 250g
Beans,BlackCnd 250mL
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
FishHaddockGrldf/Filletw/MangoSalsa(GrilledHaddockw/MangoSalsa)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Margarine,Bulk 375mL Inapot,combineMargarine,Sugar,Garlic,Juice,andSoySauce.StirovermediumheatuntiltheSugardissolves.
Sugar,Brown 375mL
2
Garlic,Whole Fresh 125mL Minced
Juice,Lemon Bulk 188mL
Sauce,SoyBulk 125mL
3 SalsaMango w/FreshTomato 60mL
4 Fish,Haddock FilletRaw 50 each(6z)
PrepareMangoSalsaasperseparaterecipe.
CoattheFishinthewarmSauceimmediatelypriortogrilling.Heatgrilltomedium-highheat.PlaceFishongrill.Cookfor5min eachside,bastingwithsauceduringcooking.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
5 Servewith30mLMangoSalsa.
6
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
SalsaMangow/FreshTomato(MangoSalsa)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 Tomatoes,FreshMed 28mL Diced CombineTomatoes,Peppers,Mango,andOnionsinabowl;Tosstogether.
Peppers,BellRedWhole Fresh 5mL Diced
Mango,Fresh 14mL Diced
Onion,Green/SpringWhole 3mL Chopped
Juice,LimeBulk 3mL Combineremainingingredientsandwhisktoincorporate;PouroverVegetable/Fruitmixture,chilluntil15min priorservice.
Coriander,Dried 1mL
Vinegar,AppleCider 1mL
3
Honey,Bulk 1mL
Salt,Table 1mL
Pepper,BlackGrd 1mL
Sauce,HotPepper 1mL
4 CCP-Maintain<40F/4C;discardunusedproduct.
HamGlazedPineappleBkdf/Bnls(GlazedHam)
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 Bulk 625mL 5 Assembly:ServeHamwith15mLGlazeoverHam
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
Discardunusedproduct
HamGlazedPineappleBkdf/Bnls(GlazedHam)
CookTime:3-3.5h
RiceWhitePilafw/Carrots&Celery(RicePilaf)
1 Onion,Chopped Fresh 600g
WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment
SauteVegetablesinMargarineonmediumheatuntiltender.Donotbrown. Carrots,Fresh 500g Chopped Fine Celery,Fresh 500g Chopped Fine
AddRice.StiroverheatuntilcompletelycoatedwithMargarine.PlaceRiceinpan.
BayLeaf,Whole 2leaf
AddSeasonings,Base,andWater.Stirwell.Covertightlywithfoil.Bakeat(seeabove)orsteamuncoveredfor30min.Stir beforeserving. Pepper,BlackGrd 5mL Base,ChickenDry
CCP-Maintain>140F/60Cforonly4hrs.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Totempof165F/74Cheldfor15sec,within2hrs-onetimeonly.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pasta,Elbow/MacaroniDry 850g
Carrots,Fresh 1.65Kg Shredded
Wash,drainandseparateLettuceLeaves CookMacaroni;drainandrinseincoldwater
2
Lettuce,IcebergWhole 575g
Onion,YellowWholeFresh 40g Chopped
Sugar,Granulated 20mL MixSugar,Vinegar,andSaladDressinguntilSugarisdissolved;addSeasoning.
Vinegar,WhiteDistilled 75mL
3
Mayonnaise,Bulk 590mL
Parsley,Dried 35mL
Paprika,Spanish/Smoked 20mL
4 MixVegetables,MacaroniandDressingmixture.LineplatewithLettuceLeaf.Topwith125mLofSalad.
5 CCP-Maintain<40F/4C;discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Juice,LimeBulk 281mL CombineLimeZest,LimeJuice,SaltandChiliPowder
ChiliPowder,Mild 31mL Salt,Table 31mL ToTaste 3
Pineapplef/Fresh 7.8L Cubed CombinePineapple,CucumberandOnions.MixwithSeasoningevenly.
Cucumber,EnglishFresh 3.75L Sliced
Onion,RedWholeFresh 781mL SlicedThin
4 Cilantro,BunchFresh 781mL Chopped AddCilantroontop.
5 CCP-Maintain<40F/4C;discardunusedproduct
Pineapplef/Fresh(FreshPineapple)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 Pineapple, Whole Fresh 15.25 Kg
RemovecrownbyholdingPineappleinonehandandcrowninother,thentwistinginoppositedirections TrimtopofPineappleandcutoffbase Usingasharpknife,removepeelbyusingadownwardcuttingmotion.Removeeyesbymakingnarrowwedge-shapedgroovesintoPineapple. CutdiagonallyaroundFruit,followingpatternofeyes.CutawayaslittleofFruitaspossible.CutPineappleverticallyintoeights,thencuthard centercorefromeachspear.TomakePineappleChunks,cuteachspearintopiecesofdesiredsize.
3 CCP-Maintain<40F/4C;discardunusedproduct.
PeasSugarSnapf/Frz(SugarSnapPeas)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Peas,Sugar SnapFrz 4.5Kg SteamorboilVegetablesuntiltender AddSeasoningsandmixwell
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Prepareproductasperpackageinstructions.
Portionaccordingtoservingsize.
Discardunusedproduct.
FruitTropicalf/Cndw/Coconut(TropicalFruitwithCoconut)
1 FruitSalad,TropicalCnd 6.25L Drained *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coconut,ShreddedSweet 480mL GentlystirinCoconut Chillbeforeserving
3 CCP-Maintain<40F/4C;discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
625L Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.