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 !
Mother's Day
Appetizer
Warmed Garlic & Cheese Bread Sticks
Tuscan Minestrone Soup
Mains
Beautiful Butternut Squash Ravioli
with Lemon Green Beans
Maple Dijon Salmon
with Wild Rice and Sautéed Garlic Mushrooms
Desserts
Rosy Red Velvet Cake
Poached Apricot with Caramel Sauce
Beverages
Sweet Mother's Day Lemonade
Tea or Coffee
mother's day
Snack Cart Ideas
Drink IDea: fresh "Mom-osa" cocktail
Tip: Spruce up the cocktail by adding a sugar coated rim or orange slices
Snack IDea: Cinnamon Roll
Tip: Serve warmed cinnamon roll with a decorative doily to the plate for a special touch
mother's day
DECORATIONS & activities
Add a special touch to meal service with a Mother's Day card
Host a Mother's Day card making activity!
BreadStickCheeseGarlicRtB(Garlic&CheeseBreadStick)
ForService:Dinner
1
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Placefrozenbreadsticksonsheetpanandbake.
2 Portionaccordingtoservingsize
3 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
4 Discardunusedproduct.
COOKTIME COOKTEMP COOKMETHOD SERVINGSIZE YIELD 5Min 218.0°C Bake 1each 50
INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page1of13
SoupMinestroneTuscanf/DryRSBase(TuscanMinestroneSoup)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 Bacon,Pork SlicedRaw 10slice Chopped Bacon:Prepareasperseparaterecipe
Onions,Fresh White 200g Chopped InastockpotsauteOnions,GarlicandBacon,overmediumheat.Saute2-3minutesuntiltender.AddVegetables,Beans,Base andWater;bringtoaboilandsimmeruntilVegetablesaretender.
Garlic,Fresh 40mL Crushed
Peppers,Red FreshSwt 200g Diced
Celery,Fresh 200g Diced
Beans,Kidney Cnd 1L Drained
Cabbage, GreenFresh 200g Chopped
Peas,Frz 200g Thawed
Base,BeefDry RS 80mL
Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
3
11Dec2023|9:12PM Page2of13
SoupMinestroneTuscanf/DryRSBase(TuscanMinestroneSoup)
ForService:Dinner
Tomatoes, DicedCnd 2L
Water 5L
AddPastaandcook5-8minutesuntiltender.
4
Pasta,Orzo Dry 150g
5 Pepper, BlackGrd 15mL
6
7
8
9
10
Salt,Table 15mL
Basil,Fresh 50mL Chopped
Cheese, Parmesan 200g Grated
AddBlackPepperandSalt.GarnishwithBasilandParmesanCheese.
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.
Page2of2
AMOUNT INGREDIENT PREP PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page3of13
SalmonGlazedBkdf/Filletw/Dijon&Maple(DijonMapleGlazedSalmon)
ForService:Dinner
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Syrup, Pancake/Maple 300mL
Mustard,Dijon 200mL
2
Sauce,Soy Bulk 100mL
Salmon,Fillet Raw 4.75Kg
CombineSyrup,MustardandSoySauce.ArrangeSalmononbakingsheet;spoon15mLGlazeoverFish.
3
4
5
Bakeat400F/204Cfor8-10minuntilFishflakeseasily
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
8
CookTime:8-10min
COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 204.0°C Bake Off-SetSpatula 90g 50
11Dec2023|9:12PM Page4of13
RavioliButternutSquashf/RTCw/TomatoSc(ButternutSquashRavioliw/Sauce)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 RavioliButternutSquash
3 Oil,Olive
4 Base,FlavourConcPasteHerbsde
AddMinor'sHerbdeProvenceandTomatos,tossandallowtocookfor3minutes.AddMarinaraSauce.Reduce heat. Tomatoes,Grape
AddRavioli,tossslightlytocoatwithSauce.Bringtoaboil.MixinSpinachandallowtowilt.
5 Spinach,BabyFresh 415g
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
6 CCP-Maintain>140F/60C
7 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
8 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
9 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
ForService:Dinner 11Dec2023|9:12PM
COOKMETHOD SERVINGSIZE YIELD Make 250mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
695Kg Ravioli:Prepareasperpackagingdirections.
1.05L
14Kg Peppers,YellowFreshSweet 1.4Kg
Inalargehighwalledskillet,addOilovermediumhighheat.AddPeppersandsauteforapproximately2minutes. PeppersRedSlicedf/Fresh
Provence 521mL
2.8Kg
Page5of13
PeppersRedSlicedf/Fresh(FreshRedPepperSlices)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Peppers,RedFreshSwt 2.75Kg WashandslicePeppersintoslices
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill Tongs 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page6of13
RavioliButternutSquash(ButternutSquashRavioli)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
2 Portionaccordingtoservingsize.
3 CCP-Maintain>140F/60C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Heat 100g 50
AMOUNT
INGREDIENTS
PREPARATIONSTEP
11Dec2023|9:12PM Page7of13
RiceWildf/Dry(WildRice)
ForService:Dinner
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Rice,Wild 2Kg PlaceallIngredientsinshallowbakingpan.AddboilingWateramountaccordingtomanufacturer'sinstruction.Stir.Coverpanwithheavyduty foil.Bakefor35minutesat350F/176Cuntilliquidisabsorbed.Fluffwithfork.
Margarine, Solids 110mL
Salt,Table 15mL
3 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
4 CCP-Maintain>140F/60C;discardunusedproduct.
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKTIME COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 35Min 176.0°C Bake #8scoop 125mL 50
11Dec2023|9:12PM Page8of13
MushroomsSauteedf/Freshw/Parsley/Garlic(GarlicMushrooms)
ForService:Dinner
1
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Mushroom, Fresh 6Kg Sliced MeltMargarineovermedium/highheat;sauteMushroomsandGarlicuntiltenderandexcessliquidhasevaporated.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
Garlic, Fresh 60mL Minced
Margarine, Solids 700mL
3 Parsley, Fresh 120mL Chopped AddParsleyandmixwell.
4
5
6
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
7 Discardunusedproduct.
8
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 0.0°C Saute 4zSolidSpoodle 125mL 50
11Dec2023|9:12PM Page9of13
BeansGreenWholef/Frzw/Lemon(LemonyGreenBeans)
ForService:Dinner
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 GreenBeans, WholeFrz 4.5Kg SteamorboilVegetablesuntiltender.Drain.AddSeasoningsandmixwell.
Margarine, Solids 125mL
Juice,Lemon Bulk 125mL
3 CCP-Cooktoaninternaltemperatureof145F/63Cheldforatleast15seconds.
4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 CCP-Maintain>140F/60C;discardunusedproduct.
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 0.0°C Steam 4zSolidSpoodle 125mL 50
11Dec2023|9:12PM Page10of13
CakeRedVelvetIcedRtS(RedVelvetCake)
ForService:Dinner
1
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Keepcakefrozenuntilreadytoserve.Removeparchmentwhilecakeisfrozenandslice.
2 Portionaccordingtoservingsize
3 CCP-Maintain<40F/4C.
4 Discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Thaw 1slice 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page11of13
ApricotHalvesPoachedf/Cndw/CaramelSc(PoachedApricotsw/CaramelSauce)
ForService:Dinner
AdddrainedApricotstoCreamandcookuntilheatedthrough.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
6 Serve125mLperportion.
7
CCP-Maintain>140F/60C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
Margarine,Solids 575g
1Kg
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
MeltMargarine. 3 Sugar,Granulated
Cream,HeavyWhipping35%milkfat 1.5L
Apricots,HalvesLightSyrupCnd 5.15Kg
StirinSugarandcookuntilSugarismeltedandlightbrown. 4
SlowlystirinCream.Letboil1min,thenreduceheattolow. 5
Drained
11Dec2023|9:12PM Page12of13
DrinkPinkLemonadef/Mix(PinkLemonade)
ForService:Dinner
2
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Water 6.25L Prepareproductasperpackageinstructions. DrinkMix,LemonadePinkCrystals 625g
11Dec2023|9:12PM Page13of13