Special Events Menu Diwali
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.
DIWALI
APPETIZER
Indian Barley Soup
Vegetable Samosa
MAINS
Chicken & Tofu Green Curry with Sweet Potato
WithSauteed Spinach & Naan Bread
Chickpea Chana Masala
With Seasoned Cauliflower & Turmeric Basmati Rice
DESSERTS
Coconut Ladoo
Fruit Custard
BEVERAGES
Spiced Chai Tea
TeaorCoffee
SNACK CART IDEAS
DRINK IDEA SNACK IDEA
MASALA CHAI
Did you know?
In Hindi masala means spiced and chai means tea, so Masala Chai translates to spiced tea.
RICE PUDDING
Tip: Serve rice pudding in a small ramekin or disposable bowl with lid
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to meal services with a Diwali Card
Host a craft activity for residents to create their own diyas.
Did you know? Diyassymbolize goodness and purity.
APPETIZER
Indian Barley Soup
Vegetable Samosa
MAINS
Chicken & Tofu Green Curry with Sweet Potato
WithSauteed Spinach & Naan Bread
Chickpea Chana Masala
With Seasoned Cauliflower & Turmeric Basmati Rice
DESSERTS
Coconut Ladoo
Fruit Custard
BEVERAGES
Spiced Chai Tea
TeaorCoffee
SamosaVegetablef/RTS(VegetableSamosa)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Samosa, Vegetable 50each Prepareproductasperpackageinstructions
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods.
SoupLentil&BarleyHmd(IndianLentilSoup)
ForService:Allmeals
1
2 Barley,Pot Dry 835g
Oil, Vegetable 250mL
Mustard, Seed 40mL
Cumin, Seed 40mL
3
BayLeaf, Whole 5leaf
Cloves, Whole 40g
Cinnamon, Stick 5each
Turmeric, Ground 40mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CookBarleyasperpackagedirections.SetAside.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
HeatOilinpanandfryMustardSeeds,CuminSeeds,Bayleafs,Cloves,CinnamonandTurmericuntilfragrant.AddinOnionand Garlicandcookfor5-8minutes.StirinParsnips,ButternutSquashandSweetPotatoesandmixthoroughly.SprinklewithPaproka, Corianderandstiragain.
SoupLentil&BarleyHmd(IndianLentilSoup)
ForService:Allmeals
Onion,YellowWholeFresh 2.05L Diced
Parsnips,DicedFrz 835g Potato,SweetDicedFrz 1.65Kg
Paprika,Regular 42mL
Coriander,Dried 40mL Squash,ButternutDicedFrz 1.65Kg
Beans,LentilsRedDry 165Kg
1.05L
AddinLentils,Barley,TomatoesandWater Bringtoaboilandthensimmeruntilvegetablesaretender
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 6
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 7
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
SoupLentil&BarleyHmd(IndianLentilSoup)
TomatoDicedf/Fresh(DicedTomatoes)
1 Tomato,WholeFresh 1.05L Diced WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PrepareTomatoes.Portionandserve.
2 CCP--Maintain<40F/4C.
ChickenCurriedf/Ckdw/Tofu(Chicken&TofuGreenCurry)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
ChickenCurry SweetBulk 3.65Kg Poursoupandstockintoalargestockpot,reserving100mlofbroth.Bringtoasimmer.
2
BrothChicken f/DryG-FRSBase 1.5L
Potato,Sweet Fresh 1L Peeled& Cubed Addinsweetpotatoesandtofu,simmerfor15minutes.
3
Tofu,Firm 3.5Kg Cubed
4 Cornstarch 100mL Inabowlcombinecornstarchandreservedbrothandmixuntilsmooth,slowlystirintosoupmix.
Addsalttotaste
5 Salt,Kosher 5mL
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 6 Rice,BasmatiDry 7.5L Cooked Serve150mLcookedRicewith100mLofsoupmixovertop.GarnishwithCilantroandLimewedge.
Cilantro,Bunch Fresh 250mL Chopped
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
BrothChickenf/DryG-FRSBase(ChickenBroth)
Water,Tap 15L 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
ChickpeaMasalaf/Cnd(ChanaMasala)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Tomato,Whole Fresh 25each BlendTomatoesinfoodprocessororblender.DrainandrinseChickpeas.CookChickpeasinpressurecookerorboiluntil soft.
2
Beans, Chickpeas/Garbanzo Cnd 6.25L
Oil,Vegetable 500mL HeatOil.AddCuminSeeds.Whentheysputter,addOnions.FryuntilOnionsaretransparent.
Cumin,Seed 60mL
3
Onion,YellowWhole Fresh 12each Chopped
4 Garlic, Chopped/Minced 60mL Puree
AddGingerandGarlicpurees.Fryforabout5secondsandaddTomatopuree.Cookfor7-8min.AddGaramMasala,Chili Powder,Coriander,andcookedChickpeaswithitswater.Cookfor5min.
Ginger,RootFresh 60mL Puree
Spice,GaramMasala 75mL
ChiliPowder,Mild 60mL
ChickpeaMasalaf/Cnd(ChanaMasala)
Salt,Table 45mL AddSalt.Cookfor5-8moremin.
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.
G-FLSGravyPoultryf/DryMix(PoultryGravy)
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.
PotatoMashedf/Pearls(MashedPotatoes)
ForService:Allmeals
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Water,Tap 4.75L Boiled CombinePotatoPearlsandWater.Stirconstantlyusingwirewhisk.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
RiceJasminef/Dryw/Turmeric(TurmericSeasonedJasmineRice)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Oil,Olive 375mL Inamediumsaucepanovermediumheat,addOliveOil.AddOnionsandGarlicsandsauteuntilsoftened.AddRiceand Turmeric.Stiruntilcombined.AddChickenBrothandBayLeafs,coverandbringtoaboil.
Onion,Yellow WholeFresh 375mL Diced
Garlic, Chopped/Minced 750mL
RiceJasminef/Dry 3.15L
BrothChicken f/DryG-FRSBase 4.65L
BayLeaf,Whole 12.5leaf
Salt,Table 5mL ToTaste
Pepper,BlackGrd 5mL ToTaste
Turmeric,Ground 250mL
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
RiceJasminef/Dryw/Turmeric(TurmericSeasonedJasmineRice)
Reduceheat,allowtosimmeruntilwaterisabsorbed.Removefromheat,removeBayLeafandfluffwithfork.
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.
BrothChickenf/DryG-FRSBase(ChickenBroth)
465L 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
RiceJasminef/Dry(JasmineRice)
2
Rice,Jasmine Dry 450g WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Margarine, Bulk 78mL
Water,Tap 1.9L
PlaceRiceandMargarineinshallowbakingpan.AddboilingWaterpermanufacturer'sinstruction.Stir.Coverpanwithheavydutyfoil.Bakefor 35minat350F/176C.
CCP--Maintain>140F/60Cforonly4hrs.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.CCP--Reheat:Tointernaltempof 165F/74Cheld15secwithin1hr-onetimeonly.
SpinachGarlicSauteedf/Fresh(SauteedSpinach)
Spinach, Fresh 4.75Kg CleanandrinseSpinach.Drywell.HeatOilandaddSpinachandGarlicPowder;gentlysautéuntilSpinachiswiltedandtender.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CauliflowerRstdSeasonedf/Freshw/Onions(RoastedCauliflower)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Cauliflower, Fresh 9L
Thyme,Fresh 250mL
Margarine, Bulk 250mL Melted
Oil,Olive 125mL
Onion,Yellow WholeFresh 2.75Kg Diced
Salt,Table 5mL
Pepper,Black Grd 15mL
3
4
5
MixCauliflowerwithThyme,Margarine,OilOlive,Onions,Salt&Pepper.Tosstogether.Roastinoven400F/204Cuntiltender.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CauliflowerRstdSeasonedf/Freshw/Onions(RoastedCauliflower)
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct. 8
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BreadNaan(NaanBread)
CustardHmd(BakedCustard)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Egg,Whole Liquid 115Kg InsertEggsintobowlandbeatslightly.
Sugar, Granulated Bulk 500mL
Salt,Table 5mL
3
Extract, Vanilla Imitation 30mL
1L 4
Nutmeg, Ground 10mL
Water,Tap 500mL Boiled
AddSugar,Salt,VanillaandfirstportionofMilktoEggs.Mixonlowspeeduntilblended.*Maintain<40F/4C.Scaldsecondportion ofMilkbybringingittoapointjustbelowboiling.SlowlyaddtoEggmixtureandmixwell.
PourMixtureintocustardcupsthathavebeenarrangedinbakingpan(s).SprinkleNutmegovertopmixture.PourWateraround custardcups.Baketoan*internaltemp165F/74Cfor15sec.
5 CCP-Maintain<40F/4C;discardunusedproduct.
6 NOTE:Chillunderrefrigeration<40F/4C.
DessertCoconutHmdw/Cardamom(CoconutLadoo)
ForService:Allmeals
1
2 Coconut, Shredded Unswt 2L Ground
Milk,2%Bulk 1L
Oil,Vegetable 20mL
3
Sugar, GranulatedBulk 750mL
Cardamom, Ground 8mL
4 Coconut, Shredded Unswt 1L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
BlendShreddedCoconutinablenderandblenduntilfine.
HeatMilkinaskilletovermediumheat.AddOilandSugarandmixwell.Bringmixturetoaboilfor4-5minutes.Removefrom heatandmixinblendedCoconutandCardamom.Mixwellandsetasidetocool.
Begintorollmixtureintoballsusingabout1-2Tbspofthemixture.Rollballintoshreddedcoconutandserve.
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 6 CCP-Maintain<40F/4C;discardunusedproduct.
TeaSpicedChaif/Bag(SpicedChaiTea)
ForService:Allmeals
TeaBag,Chai 50bag
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Prepareproductasperpackageinstructions.
3
Water,Tap 9L Boiled
CCP-Maintain>140F/60C;discardunusedproduct.
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 100mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.