Special Events Menu
Fall/Winter 2025 -26
Hanukkah
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
Matzo Chicken Vegetable Soup
Garlic Mashed Potato Knishes
MAINS
Potato Latkes Egg Benedict
WithTomato Cucumber Salad
Braised Beef Brisket
WithBow Tie Pasta & Horseradish Carrots & Parsnips
DESSERTS
Lemon Poppy Seed Loaf
Macaroon Bar
BEVERAGES
Sparkling Water
TeaorCoffee
SNACK CART IDEAS
DRINK IDEASNACK IDEA
HANNUKKAH HOT CHOCOLATE
Tip: Prepare hot chocolate and serve from a slow cooker or soup kettle on carts
Tip: Portion baklava into paper food bags. Add stickers or ribbons to bags for an added touch
BAKLAVA
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to meal services with a Hanukkah Card
Host Menorah lighting ceremonies in the evening of each of the eight nights of Hanukkah
APPETIZER
Matzo Chicken Vegetable Soup
Garlic Mashed Potato Knishes
MAINS
Potato Latkes Egg Benedict
WithTomato Cucumber Salad
Braised Beef Brisket
WithBow Tie Pasta & Horseradish Carrots & Parsnips
DESSERTS
Lemon Poppy Seed Loaf
Macaroon Bar
BEVERAGES
Sparkling Water
TeaorCoffee
KnishPotatoGarlicHmd(GarlicMashedPotatoKnishes)
ForService:Allmeals
1
Egg,ShellMedium 2.5each
Oil,Vegetable 310mL
2
Flour,AllPurpose 1.25L Sauteed
BakingPowder 5mL
Salt,Kosher 5mL ToTaste
3 Garlic,WholeFresh 60g
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Beat1Egg(saveremainingEggsforeggwash)andVegetableOil.AddFlour,BakingPowderandSaltandkneaddoughuntilit isnolongersticky.Coverandrefrigeratefor1hour.
DrizzleGarlicwithOliveOilandwrapinaluminumfoiltoroastinovenuntilGarlicissoft.
4 Oil,Olive 10mL CookOnionsinOilandSaltuntilcaramelized.
Onion,Yellow WholeFresh 150g
5 Onion, Green/Spring Whole 75mL
BoilPotatoes.Removefromheatandletcool.AddintoamixingbowlwithGarlic,Onions,Scallions,Eggs,SaltandPepper.
KnishPotatoGarlicHmd(GarlicMashedPotatoKnishes)
Removedoughfromrefrigeratorandrolloutthin.Cutout3inchrounds,addin15mLofPotatofillingandscrunchupdoughto formaknish.Washwitheggandbakeuntilgoldenbrown.
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
SoupChickenf/DryG-FRSBasew/Matzo(MatzoChickenVegetableSoup)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Oil,Vegetable 150mL SauteGarlic,Onion,CeleryandCarrotsinVegetableOilovermediumheatuntilOnionsaresoft.AddChickenBreast, ChickenBroth,Water,PepperandDillSprigstopot.Bringtoaboilandreducetoasimmerfor30minutes.
Garlic,WholeFresh 100mL Minced
Onion,YellowWhole Fresh 625g Diced
CarrotsDicedf/Frz 625mL
Celery,DicedFrz 625mL
Chicken,BreastBnls SknlsMediumRaw 3.5Kg
BrothChickenf/Dry G-FRSBase 15L
Water,Tap 5L
Pepper,BlackGrd 50mL
Dill,Fresh 100g
ForService:Allmeals
WhileSoupissimmering,mixMatzoballdough.Inabowl,whiskEggandVegetableOil.AddMatzomix,Salt,BakingPowderand PeppertoEggandOilmix.Stiruntilcombined.AddWaterandstiruntilsmooth.Refrigeratefor30minutes.
AfterSouphassimmered,removeChickentoshredandaddbackin.RemoveMatzofromrefrigeratorandrollintosmallballs.Drop intosoupandsimmerfor20minutescovered.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
CarrotsDicedf/Frz(DicedCarrots)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Carrots, DicedFrz 450g SteamorboilCarrotsuntiltender AddMargarineandtoss
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
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
BenedictEggPoachedw/PotatoLatkes(PotatoLatkesEggsBenedict)
ForService:Allmeals
1
2 Potato,Yellow Fresh 4Kg Shredded
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Shredpotatoeswithagraterintoabowloficewater.Letsitfor10minutes.Removepotatoes,squeezingoutthemoistureinto thewater.Drypotatoesverywellwithtowels.
Letwatersit10minutesforstarchtoaccumulateonthebottom Carefullydrainwater,reservingthewhitestarchonthe bottom
3
Onion,Yellow WholeFresh 190mL Minced
Garlic, Chopped/Minced 30mL
Egg,Shell Medium 12each
Flour,All Purpose 190mL
Salt,Table 10mL
Oil,Canola 500mL
4 Egg,Shell Medium 50each
PlacePotatoesinalargebowl.AddOnions,Eggs,Garlic,FlourandSaltandreservedstarchandcombine.HeatupCanolaOilin alargesautépan.Scoop30mLofthepotatomixtureandflattenlightly.Fryuntilgoldenbrown,about3-5minutes.
PoachEggs.Toplatkeswith2slicesofSmokedSalmonandaPoachedEgg.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BeefBrisketBrsd(BraisedBeefBrisket)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Beef,Brisket Raw 4.5Kg PlaceBeefinroastingpan(s)andrubwithSeasonings.Bakeat375F/190Cfor1hruntilbrown.Drainexcessfat.
2
Salt,Table 10mL
Pepper,Black Grd 8mL
3 Carrots,Fresh 400g Diced AddVegetablesandWatertoBeef.Coverandbake.
Celery,Fresh 200g Diced
Water,Tap 1.5L Onion,Yellow WholeFresh 400g Diced
4
5
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
BeefBrisketBrsd(BraisedBeefBrisket)
ForService:Allmeals
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.
PastaBowTieButtered(BowTiePasta)
ForService:Allmeals
PreparePastaaccordingtomanufacturer'sinstructions.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
InamixingbowlwhiskVinegar,OilandSpicesuntilthoroughlyblended.
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct
Carrots&ParsnipsMashedf/Frzw/Horseradish(HorseradishCarrots&Parsnips)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Carrots, Fresh 3.5Kg Peeled& Chopped SteamCarrotsandParsnipsuntiltender.Placethedrainedandcookedvegetablesinamixterandblenduntilsmooth.AddButter andHorseradishSauce,mixwell.GarishwithFreshParsley.
Parsnips, WholeFresh 3.5Kg Peeled& Chopped
Margarine, Bulk 400g
Sauce, Horseradish 1L
Parsley, Fresh 50g Chopped 3
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
LoafLemonPoppyseedf/Hmd(LemonPoppyseedLoaf)
ForService:Allmeals
Flour,AllPurpose 1.5L SifttogetherFlour,BakingSodaandSalt.Setaside.
CombineJuiceandYogurt.GraduallyaddtoButtermixture,alternatingwiththesiftedFlourmixture.Mixuntiljust combined. YogurtPlainWhole
StirinLemonZestandPoppySeeds.Pourmixtureingreasedpansandsmoothtops.
Bakeuntilbrownedandknifeinsertedincentercomesoutclean.Letcoolfor15minutesbeforeturningoutofpans.Cut eachLoafin12slices.
LoafLemonPoppyseedf/Hmd(LemonPoppyseedLoaf)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.
Discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Yogurt,Plain WholeBulk 350mL Prepareproductasperpackageinstructions.
Discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
BarMacaroonHmd(MacaroonBars)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Sugar,Powdered 184mL CombineCrumbs,MargarineandPowderedSugar.PressCrustMixturefirmlyintobottomofpan(s).
2
Crumbs, GrahamCracker Mix 1.5L
Margarine,Bulk 375mL Melted
Coconut, ShreddedUnswt 1.75L
3
BakingChips, Semi-Sweet 125g
4 Milk,Condensed SwtCnd 740mL
5
6
SprinkleCoconutandChocolateChipsovercrust.
PourMilkovercrust.
Bakeat350F/176Cuntilset,butnotbrown,about18-22min.Allowtocool.Portioninto2"Squares.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
BarMacaroonHmd(MacaroonBars)
WaterCarbonated(CarbonatedWater)
ForService:Allmeals
1 Water,SeltzerBulk 6.25L *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Pourintoglassandserve.
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.