Special Events Menu Carnival
Fall/Winter 2025/2026
2025-26 Calendar of Events
SEPTEMBER
Oktoberfest Saturday September 20th 2025 –Sunday October 5th, 2025
National Day for Truth and Reconciliation Tuesday September 30th, 2025
OCTOBER
Yom Kippur Wednesday October 1, 2025 –Thursday October 2nd, 2025
World Egg Day FridayOctober 10th, 2025
Thanksgiving Monday October 13th, 2025
National Pasta Day Friday October 17th, 2025
Halloween Friday October 31st, 2025
Diwali Monday October 20th, 2025
NOVEMBER
Remembrance Day Tuesday November 11th , 2025
Advent Beings Sunday November 20th, 2025 –Wednesday December 24th , 2025
DECEMBER
Christmas Eve Wednesday December 24th, 2025
Christmas Day Thursday December 25th, 2025
New Years Eve Wednesday December 31st, 2025
JANUARY
New Years Day Thursday January 1st, 2026
Elvis Presley’s Birthday Thursday January 8th, 2026
FEBRUARY
Lunar New Year Tuesday February 17th, 2026
MARCH
St. Patrick’s Day Monday March 17th, 2025
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant coloursand 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
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, andtaste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
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.
APPETIZER
Corn nachos topped with melting cheese, vibrant chipotle salsa, and creamy sour cream
Potato & Bacon Chowder Soup
MAINS
Crispy chicken strips and tenders
Paired with sweet and sour sauce, alongside the indulgence of poutine and fresh coleslaw
Pulled pork on a Kaiser bun
Accompanied by crunchy celery and carrot sticks, with ranch dipping sauce for that perfect touch
DESSERTS
Rich ice cream sundae in a Cookie Bowl
ColourfulMelon & Apple Fruit Kebabs
BEVERAGES
Lemonade & Iced Tea
Tea or Coffee
HALLOWEEN
DRINK IDEA SNACKIDEA SNACK CART IDEAS
Cotton Candy
Sparkling Ginger Lemonade
Tip: Serve this refreshing drink with a touch of mint on top in a beautiful wine glass. It’s the small details that can make such a delightful difference!
Tip: When serving cotton candy, consider offering it in individual bags or on paper cones for easy handling and to reduce mess. Additionally, you can set up a cotton candy bar with various toppings and flavors for a fun and interactive experience.
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Enhance your space with a vibrant banner adorned with flags. It will surely bring a cheerful atmosphere!
In this fun activity, you can select floating ducks from a water-filled area. Some of the ducks have hidden fun prizes and markers to increase the excitement of winning.
APPETIZER
Corn nachos topped with melting cheese, vibrant chipotle salsa, and creamy sour cream
Potato & Bacon Chowder Soup
MAINS
Crispy chicken strips and tenders
Paired with sweet and sour sauce, alongside the indulgence of poutine and fresh coleslaw
Pulled pork on a Kaiser bun
Accompanied by crunchy celery and carrot sticks, with ranch dipping sauce for that perfect touch
DESSERTS
Rich ice cream sundae in a Cookie Bowl
ColourfulMelon & Apple Fruit Kebabs
BEVERAGES
Lemonade & Iced Tea
Tea or Coffee
CornNachosw/Cheese(CheeseNachos)
ForService:Dinner
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
ChipsTortillaf/Bulk 1.5Kg TopTortilla'swithCheeseplaceinovenandallowCheesetoslightlymelt.Serve
Cheese,NachoShredded 1.5Kg
3 CCP-Maintain>140F/60C;discardunusedproduct. 4
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Chips, TortillaBulk 280g Prepareproductasperpackageinstructions.
3 Discardunusedproduct.
4
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods.
SalsaChipotlef/FlavourConc(BeanChipotleSalsa)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Beans,BlackCnd 545mL Drained PlaceBeansandVegetables,exceptGreenOnions,inabowl.Mix.
Tomato,WholeFresh 155mL Diced
2
Onion,RedWholeFresh 235mL Diced
Cilantro,BunchFresh 57mL Chopped
Corn,WholeKernelFrz 210g Thawed
Base,ChipotlePaste 40mL PlaceChipotleinaseparatebowl.AddsmallamountofOil.Mixtocombine.
3
Oil,Canola 155mL
4 Vinegar,RedWine 155mL AddremainingOilandVinegartoChipotlemixture.Mixwell.
5 Onion,Green/SpringWhole 155mL ChoppedFine MixinGreenOnionsandVegetablestoChipotlemixture.Mixwell. 6 CCP-Maintain<40F/4C;discardunusedproduct
SourCreamf/Bulk(SourCream)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 SourCream,Bulk 15L PortionSourcream.Serveasdesired. 3 CCP-Maintain<40F/4C;discardunusedproduct.
SoupChowderPotatoBaconf/DryBase(Bacon&PotatoChowder)
ForService:Dinner
1 Bacon,Pork18-22ctRaw 255g Chopped
2 Potato,Baking/RussetFresh 3.15Kg Diced
Margarine,Bulk 175g
3
Flour,AllPurpose 202mL
Pepper,WhiteGrd 11mL
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. FryMeatuntilcrisp.Drainwell.*Chill<40F/4Cuntilreadytouse.
SteamorboilPotatoesuntiltender.*Maintain>140F/60C.
MeltMargarineinlargestockpotovermediumheat.AddFlourandSeasonings.Stiruntilmixedwell.
AddBase,Water,andMilk,stirringconstantly.Simmerfor10min.
5 Onion,ChoppedFresh 315g
Celery,DicedFrz 155g
AddMeatandVegetables.Simmerforapproximately1-11/2hrsto*internaltemp>165F/74Cfor15sec.
ForService:Dinner
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Referto localorregionalpublichealthregulationsforspecifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.
CookTime:11/2hr
ChickenStrips&TendersBrdf/Ckd(BreadedChickenStrips)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
PorkPulledSndwonKaiserBun(PulledPorkonKaiserBun)
ForService:Dinner
PorkPulledf/Ckd w/TomatoVegSc 6.25L Prepared WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.SandwichServing:Spread125mLofFilling on1sliceofBread/Bun;topwithasecondsliceofBread/Roll*maintain>140F/60C.
RollKaiser 50each
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. Refertolocalorregionalpublichealthregulationsforspecifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.
CookTime:10-20min
PorkPulledf/Ckdw/TomatoVegSc(PulledPorkinTomatoSauce)
1
Oil,Olive 100mL WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Inlargeskillet,heatOilonmedium-highheatfor2min.AddVegetables.Cookfor6-8minuntilVegetablesaretender.
Celery,Fresh 835mL Sliced
Peppers,BellGreen WholeFresh 835mL Sliced
Olives,GreenWhole Pitted 415mL Sliced
Tomato,SunDried 415mL Chopped
Pork,Pulledw/o SauceCkd 3Kg
2
Sauce,Tomato 415mL 3
DrainPorkfor10-15min.AddPorkandTomatoSaucetoVegetables.Cookfor6-8mintointernaltempof165F/74Cheld for15sec. Serve125mlPorkmixture.
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. Refertolocalorregionalpublichealthregulationsforspecifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly 4
CookTime:10-20min
DressingRanchf/Bulk(RanchDressing)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Dressing,Ranch 15L PortionDressingintosmallcupsordirectlyoverpreparedfood.
3 CCP-Maintain<40F/4C;discardunusedproduct.
Poutinef/Wedgesw/CheeseCurds&Syrup(MaplePotatoWedgePoutine) ForService:Dinner
Potato:Prepareproductasperpackageinstructions
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
PlacePotatowedgesinservingdish,topwithCheeseCurds(cutcurdsintosmallerpiecesifnecessary)
LightlyheatSyrupanddrizzleoverCheeseandPotatoes GarnishwithPeppers
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cabbage,GreenShredded 2Kg PourColeslawmixintolargemixingbowl.CombineDressing.Mixandtosstocoat.
3 CCP-Maintain<40F/4C;discardunusedproduct.
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Carrot, Sticks 1.65Kg Prepareproductasperpackageinstructions
5
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods.
CelerySticksf/Fresh(FreshCelerySticks)
ForService:Dinner
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Celery,SticksFresh 18Kg Trimmed ChopCelerysticksto3inchesstalks.Portion125mLperserving. 3
CCP-Maintain<40F/4C;discardunusedproduct.
IceCreamSundaeinCookieBowlf/Dough(IceCreamSundaeinCookieBowl)
ForService:Dinner
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.
IceCream:CCP-Maintain>140F/60C;discardunusedproduct.
Syrup, Chocolate 250mL
ForService:Dinner
1
Melon,Honeydew WholeFresh 5.5each WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.DiceFruitinto11/2-inchcubes.PlaceFruitonskewers, alternatingFruitsforflavorandvisualappeal.Placeintoanon-metallicshallowpan. Melon,Cantaloupe
Sugar,Granulated Bulk 1.4L
Water,Tap 1.4L Juice,LimeBulk 347mL 3
4
CookSugarandWatertogetherinasaucepanoverlowheatuntilSugardissolves(about5minutes).Allowsyruptocool.StirinLime Juice.
PourmarinadeoverFruitkebabsandmarinateforatleast1hourturningkebabsoccasionally CCP-Maintain<40F/4C
PreheatgrilltolowheatandgrillkebabsonbothsidesuntilyouseebrowngrillmarksandFruitiswarm,roughly5to7minutes. 5 CCP-Maintain>140F/60Cforonly4hrs.Discardunusedproduct.
DrinkIcedTeaf/Mix(IcedTeaDrink)
ForService:Dinner
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions. 3 CCP-Maintain<40F/4C;discardunusedproduct.
DrinkLemonadef/Mix(LemonadeDrink)
ForService:Dinner
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 Water,Tap 6.25L Prepareproductasperpackageinstructions.
3 CCP-Maintain<40F/4C;discardunusedproduct.
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 72mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.