Special Events Menu
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
Spooky Black Bean Pumpkin Soup
Deviled Eggs
MAINS
Pork Stuffed Peppers
WithSweet Potato Fries
Mushroom Ravioli with Tomato Sauce
With Yellow & Green Beans
DESSERTS
Candy Corn Fruit Parfait
Vegetarian Chocolate Pudding
BEVERAGES
Cranberry Orange Cocktail
TeaorCoffee
SNACK CART IDEAS
DRINK IDEA SNACK IDEA
VAMPIRE PUNCH
Tip: Mix Fruit Punch and Club Soda for a sparkling, Halloween drink
RICE KRISPY TREAT
Tip: Serve some Halloween decorated Rice Crispy Treats!
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to meal services with a Halloween Day Card
Host a pumpkin carving event and use battery operated tea lights to decorate outside of resident’s rooms
APPETIZER
Spooky Black Bean Pumpkin Soup
Deviled Eggs
MAINS
Pork Stuffed Peppers
WithSweet Potato Fries
Mushroom Ravioli with Tomato Sauce
With Yellow & Green Beans
DESSERTS
Candy Corn Fruit Parfait
Vegetarian Chocolate Pudding
BEVERAGES
Cranberry Orange Cocktail
TeaorCoffee
EggDeviledHmd(DeviledEggs)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Egg,Hardboiled 50each CutEggsinhalflengthwise.RemoveYolkstomixerbowl.ArrangeWhitesonatray.
Mayonnaise, Bulk 300mL MashYolks.AddremainingIngredientsandmixuntilsmooth.RefillWhiteswithmashedYolks.(Useapproximately15mLforeachhalf.) SprinkleovertopwithPaprika.
Salt,Table 2mL
3
Mustard, Powder 15mL
Vinegar,White Bulk 60mL
4 CCP-Maintain<40F/4C;discardunusedproduct.
5 Discardunusedproduct.
SoupPumpkinBlackBeanw/DryG-FRSBase(PumpkinBlackBeanSoup)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Onion,RedWhole Fresh 400mL Diced
Garlic, Chopped/Minced 30mL
Cumin,Powder 40mL
Salt,Table 10mL
Cinnamon,Ground 10mL
Allspice,Ground 10mL
Pepper,BlackGrd 10mL ToTaste
Oil,Olive 200mL
TomatoDicedStewed f/Cndw/Veg 1.5L
3
BrothVegf/DryG-F RSBase 3L
Inalargepot,sautéRedOnion,Garlic,Cumin,Salt,Cinnamon,AllspiceandPepperinOilonlow-mediumheatuntilRed OnionandGarlicarebrown.
Inafoodprocessororblender,pureeBlackBeansandTomatoeswithhalfofVegetableBase.Blenduntilsmooth.Add pureedingredients,PumpkinandtherestoftheVegetableBasetothepot.
Simmeruncovereduntilsoupisthick,stirringoften.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
TomatoDicedStewedf/Cndw/Veg(StewedTomatoes)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Oil,Vegetable 14mL HeatOilovermediumheatandcookCelery,Peppers,andOnionsuntiljusttender.
Celery,Fresh 95g Diced
2
Peppers,Bell GreenWhole Fresh
Diced
Cornstarch 24mL AddCornstarchtosmallamountofJuicefromcannedTomatoes;makepaste.CombineTomatoeswithVegetablesand Seasoningsandheattoboiling.AddCornstarchmixture;stirringconstantly,cookuntilthick.Cookto*internaltempof145F/62C heldfor15sec.
4 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
TomatoDicedStewedf/Cndw/Veg(StewedTomatoes)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 3L 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
PorkStuffedPepperf/CkdPulledw/Feta(PorkStuffedPeppers)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Peppers,BellGreen WholeFresh 50each CutGreenPeppersinhalfanddiscardseeds.ArrangeGreenPeppersinbakingpansandsetaside.
Oil,Vegetable 60mL HeatOil.AddOnionsandcookfor4-6minuntilOnionsaretransparent.DrainPorkandaddtoOnions.
5 Margarine,Bulk 364mL
AddTomatoesandRice.Cookfor30minuntilRiceistender.StirParsleyand1stportionofMintintoPorkmixture.Place 125mLPorkmixtureintoeachPepper.TopwithTomatoliquidandcover.
Bakeat375F/190Cuntil*internaltemp>165F/71Cheldfor15sec.
MeltMargarine.StirinFlour.SlowlyaddMilk,stirringconstantly.ContinuetocookuntilSaucebeginstothicken.Add2nd portionofMintandFetaCheese.StirtomeltCheese.
PorkStuffedPepperf/CkdPulledw/Feta(PorkStuffedPeppers)
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.
TomatoDicedf/Fresh(DicedTomatoes)
1 Tomato,WholeFresh 3.15L Diced WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PrepareTomatoes.Portionandserve.
2 CCP--Maintain<40F/4C.
PastaRavioliMushroomf/RTC(MushroomRavioli)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
SauceTomato&Herb(Tomato&HerbSauce)
ForService:Allmeals
1
Oil,Olive 7mL
2
Tomato,DicedCnd 384mL
3 Tomato,PasteCnd 58mL
Soup,CreamofChickenCond 625mL
Water,Tap 625mL
4
Garlic,WholeFresh 28mL Roasted&Chopped
Thyme,LeavesDry 5mL
Basil,LeavesDry 5mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
HeatOilonmediumhigh;addTomatoesandsauteuntilsoft.
AddTomatoPasteandcookfor5minutes.
AddSoup,Water,Garlic,ThymeandBasil Bringtoaboil,reduceheattoasimmerfor10minutes
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Mayonnaise,Chipotle 750mL Portion15mLperserving.
3 CCP-Maintain<40F/4C;discardunusedproduct.
PotatoSweetFriesStraightCutf/RTC(SweetFriesPotato)
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.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Combinegreenandyellowbeans,steamorboilVegetablesuntiltender.DrainvegetablesandtosswithSeasoningsandMargarine,tocombine.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PineappleChunksf/Cnd JcPk 3L Prepareinindividualcupsbyportioning60mLPineappleonthebottom,followedby60mLMandarinOrange,toppedwith30mL WhippedTopping.
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct
PineappleChunksf/CndJcPk(ChilledPineapple)
Pineapple,ChunksCndSyrup 3.1L WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
LightlydrainFruit Mayusecannedorpail 3 CCP-Maintain<40F/4C;discardunusedproduct.
OrangeMandarinf/CndJcPk(MandarinOranges)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Discardunusedproduct.
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Sugar,GranulatedBulk 1.1L Inalargesaucepan,whisktogetherdryingredients.
CocoaPowder,Unswt 492mL
3 Milk,OatPlainBulk 4375L Slowlyaddinoatmilk,whiskingtopreventlumps.
Bringtoboilovermediumheat,whiskingconstantly Reduceheatandsimmerfor8-10minoruntilpuddingthickens.
Removefromheat.Whiskinmargarineandvanillauntilmeltedandsmooth.
CCP-Maintain<40F/4C.
Optional:garnishwithalmondslices.
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
JuiceOrangef/BIB 2L MixOrangeJuice,CranberryJuiceandGingerAlewell.
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
JuiceCranberryf/BIB(CranberryJuice)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2
Water,Tap 16L Prepareproductasperpackageinstructions Juice,CranberryConc4:1 400mL
3 CCP-Maintain<40F/4C;discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Juice,OrangeConc4:1 400mL Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;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.