Special Events Menu
Christmas Day
Fall/Winter 2025 -26
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
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
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.
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
Cauliflower & Red Pepper Soup
Apple&SweetPotatoFlatbread
MAINS
Pork Cutlet & Apple Relish
WithGreenBeanAlmondine,StuffingExtraordinaire
Braised Beef Shortribs
WithBrownSugarSquash&PaprikaPotatoes
DESSERTS
Christmas Gift Chocolate Cake
PlumPudding
BEVERAGES
Sparkling Pear Spritzer
TeaorCoffee
SNACK CART IDEAS
DRINK IDEA SNACK IDEA
CRANBERRY SPICED CIDER
Tip: Serve up warmed
Cranberry Spiced Cider with a cinnamon stick
CHRISTMAS GINGERBREAD COOKIES
Tip: Portion cookies into paper snack bags. Add Christmas stickers to seal closed
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Play classic Christmas music during mealtime or at nursing stations for residents to enjoy.
APPETIZER
Cauliflower & Red Pepper Soup
Apple&SweetPotatoFlatbread
MAINS
Pork Cutlet & Apple Relish
WithGreenBeanAlmondine,StuffingExtraordinaire
Braised Beef Shortribs
WithBrownSugarSquash&PaprikaPotatoes
DESSERTS
Christmas Gift Chocolate Cake
PlumPudding
BEVERAGES
Sparkling Pear Spritzer
TeaorCoffee
FlatbreadBkdw/Apples&SweetPotato(Apple&SweetPotatoFlatbread)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
PizzaDough,Ball 3.75Kg Onalightlyflouredsurface,shapePizzaDoughintoalargerectangle(atleast14in.long);placeonthepreparedsheetand sprinklewithhalftheCheese.
Flour,AllPurpose 150mL
Cheese,Cheddar Block 2Kg Grated
Apple,SlicedFresh 1.9Kg Sliced Inalargebowl,tossSweetPotatoandOnionwithOil,Rosemary,andSaltandPepper.AddAppleandremainingCheese, toss,thenscatteroverprepareddough.
Potato,Sweet Fresh 1.5Kg Sliced
3
Onion,RedWhole Fresh 1Kg Sliced
Oil,Olive 250mL
Rosemary,Fresh 250mL
Salt,Kosher 5mL
BakeuntilPotatoesaretenderandcrustisgoldenbrown.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
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.
SoupCreamofCauliflower&RedPepperf/Base(CauliflowerandRedPepperSoup)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Peppers,Bell RedWholeFresh 2.15Kg Setoventobroil.PlaceRedPeppersseedsidedownonaroastingpan,andbroiluntilskinsturnblack,about10minutes. Removefromoven,andplacePeppersinaresealablecontainer,allowingthemtosteamandcoolfor15-20minutes.
3 Cauliflower, Fresh 1.3Kg Chopped WhilethePepperssteam,tosstheCauliflowerwithhalfoftheOliveOilandroastintheoven,turninghalf-way,untilgolden brown,about20minutes.
Oil,Olive 130mL
4 Garlic, Chopped/Minced 115g
Thyme,Leaves Dry 20mL
Onion,DicedFrz 650g
Meanwhile,sautéOnionwithremainingOliveOiluntilOnionsaretranslucent.AddGarlicandThyme,cookuntilfragrant,with occasionalstirring.
5 Pepper,Black Grd 1mL ToSeason RemoveskinsfromtheRedPeppersandaddthemtothepot.AddVegetableBase,Paprika,roastedCauliflowerandGoat Cheese.Stirintoincorporatedwell,thensimmerfor15minutes.
Base,Vegetable DryG-FRS 4.25L
Paprika,Regular 20mL
Useanimmersionblendertoachievedesiredconsistency.AddSaltandPeppertotaste.
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.
PorkCutletBrdf/RTSw/AppleRelish(PorkCutletw/AppleRelish)
1
2 PorkCutletBrdf/RTS 50each
3
ForService:Allmeals 04Jul2025|3:44PM
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PreparePorkCutletasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
AppleRedDelicious 6each Diced SautéApplesinapanfortwominutes;addTomatoesandstirfrequentlytobreakupTomatoes.
Tomato,CrushedCnd 1.6L
4 Onion,DicedFrz 250mL
Dressing,Vinaigrette SweetOnion 6mL
Vinegar,WhiteBulk 120mL
Sauce,Worcestershire 10mL
AddOnion,Vinegar,SweetOnionDressingandWorcestershireSauce.Bringtoaboilandthenreduceheattolow; simmerforonehouroruntilthick.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
PorkCutletBrdf/RTS(BreadedPorkCutlet)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Pork,Cutlet BrdRaw 50each Prepareproductasperpackageinstructions
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BeefShortribsBrsdw/Mushrooms(BraisedBeefShortribs)
ForService:Allmeals
1
Beef,Short RibsRaw 4.6Kg
Salt,Table 15mL
2
Pepper,Black Grd 5mL
Oil,Olive 30mL
Garlic,Whole Fresh 20mL Minced
Celery,Diced Frz 235mL
Water,Tap 3.15L
3
Onion, Chopped Fresh 190mL
Pepper,Black Grd 2mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
SeparateRibsinto180gportionsandplaceinbakingdish.Inasmallbowl,mixSalt,Pepper,OilandGarlic.RubonMeat.Cook uncoveredinovenat350F/176Cuntilbrownedlightly,about30min.Pouroffexcessfat.
CoverRibswithCelery,Water,Base,1stportionofOnionandPepperandcontinuetobakeanother20-30min.
BeefShortribsBrsdw/Mushrooms(BraisedBeefShortribs)
ForService:Allmeals
Gravy:InapotmeltMargarineandblendwithFlourmakingaRoux.Cookuntilitbecomeslightlybrownincolor.RemoveStock fromcookedRibs.SlowlyaddStockliquidtoRoux,continuallysitrring.Simmeruntilthickened.
Inaseperatepan,saute2ndportionsofOnionsandMushroomsandaddtoSauce.
PourSauceoverRibsandbakeuncoveredat350F/176C40-50min.Uncoverandbakeanadditional20-30min.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
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.
Stuffingf/Hmdw/Veg(StuffingExtraordinaire)
ForService:Allmeals
1
Butter, Unsalted 200mL
Onion,Yellow WholeFresh 2L Chopped
Celery,Fresh 1L Sliced
Apple,Sliced Fresh 1Kg Chopped
2
Carrots,Fresh 500mL Chopped Fine
Sage,Fresh 40g
Seasoning, Poultry 20mL
Thyme,Leaves Dry 10mL
Egg,Shell Medium 4each
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
MeltButterinlargesaucepan.AddOnions,Celery,Apple,Carrot,Sage,PoultrySeasoningandThyme.Cookovermediumheat for10minutesoruntilvegetablessoften.Removevegetablemixturefromheat;allowtocool.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
Stuffingf/Hmdw/Veg(StuffingExtraordinaire)
PrepareSoupBaseaspermanufacturerguidelines.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
Parsley,Fresh 500mL Chopped Inalargebowl,combineEggs,cooledSoupBase,Parsley,SaltandPepper.Stirinvegetablemixtureandbreadcubes; tosstomoisten.Bakeduntilbrowned.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BrothChickenf/DryG-FRSBase(ChickenBroth)
Water,Tap 17L Prepareproductasperpackageinstructions.
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:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
PotatoRstdRedf/Freshw/Paprika(PaprikaPotatoes)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Potato, Red/New Fresh 5Kg
3
Salt,Table 15mL SprinkleSeasoningsoverPotatoes.Bakeat400F/204Cfor30minstirringoccasionally.
4 Paprika, Regular 125mL
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 8
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BeansGreenCutsf/Frzw/Almonds(GreenBeansAlmondine)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PartiallydrainVegetable.SteamorboilVegetableuntiltender.AddSaltand1stportionofMargarine.
LightlybrownAlmondsin2ndportionofMargarine,thenaddBeans.Foldgently.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
BeansGreenCutsf/Frzw/Almonds(GreenBeansAlmondine)
ForService:Allmeals
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
SquashAcornBkdf/Freshw/Cinnamon(BrownSugarSquash)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Squash,Acorn WholeFresh 25each Halved PlaceSquashcut-sidedowninshallowpan(s)withasmallamountofWater.Bakefor20-25min,oruntiljusttender.
180g TurnSquashhollowsideup.BrushcavitieswithMargarineandsprinklewithSeasoning.
BakeuntilSugarismelted,10-15min.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
SquashAcornBkdf/Freshw/Cinnamon(BrownSugarSquash)
ForService:Allmeals
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
SauceCaramelf/Topping(CaramelSauce)
ForService:Allmeals
1
Topping, Caramel 1L WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. CombineCaramelandMilkandheatonlow.Cooktointernaltempof145F/62Cheldfor15sec.
Milk,2%
Bulk 500mL
2
CCP--Maintain>140F/60Cforonly4hrs.CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs. CCP--Reheat:Tointernaltempof165F/74Cheld15secwithin1hr-onetimeonly.
CakeChocolateChristmasGift(ChristmasGiftChocolateCake)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C.
Discardunusedproduct.
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 72mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.
ForService:Allmeals
Discardunusedproduct. DrinkPearf/Bulkw/Seltzer&Wine(SparklingPearSpritzer)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
JuicePearBulk 2L Mixallingredientstogetherinalargepitcher.Serveandgarnishwithmint(optional).
NOTE:Chillunderrefrigeration<40F/4C.
CCP-Maintain<40F/4C;discardunusedproduct.