Nourishing News- Winter 2025

Connecting THROUGH THE SHARED LOVE OF FOOD

Welcome to the Winter issue of Nourishing News, where we celebrate Healthcare & Senior Living with heart, flavour, and Canadian pride. As the season of snow and comfort settles in, we’re shining a light on what brings warmth to our communities nourishing food, shared moments, and the dedication of those who make it all happen.

In this issue, we focus on industry best practices for menu building, highlighting ways to balance nutrition, variety, and creativity while meeting the unique needs of residents across Canada. We’re also celebrating the local flavours and homegrown ingredients that make Canadian cuisine so special from coast to coast.

Our goal is to inspire confidence and connection in your kitchens, helping you serve meals that not only meet standards, but exceed expectations. Here’s to a season of innovation, pride, and good food done right the Canadian way.

Warmest regards,

Sarah Emmerton Vice President, Healthcare & Senior Living

Nourishing Yourself This Winter: A GENTLE INVITATION FOR

THOSE WHO NOURISH OTHERS

Brandi Heather B.Ed., MA, Keynote Speaker

Winter has a way of sneaking into our bones, the cold, the early dark, the long days that feel like they arrive before we’re ready.

Winter makes most of us reach for more layers - your warmest coat, thicker socks, a scarf you trust to block the wind. It’s instinctive. When the temperature drops, we protect ourselves and dress in layers to keep ourselves ready for any weather.

For those working in healthcare and senior living, this season can take on its own layers.

Some layers are easy to recognize. Menus become more complex as appetites and dietary needs shift with the season. Staffing gets complicated around holidays. Budgets tighten at the same time expectations rise. Those layers stack up quickly.

Other layers are quieter - the ones only people doing the work would understand. There’s the emotional weight of caring for people who depend on you for comfort and routine. There’s the responsibility of making food feel warm and familiar when the whole building feels a little heavier. And there’s the effort it takes to keep a sense of brightness on days when loneliness or grief sits just below the surface.

None of these are small.

They’re the layers that sit on your shoulders and stay with you long after your work ends.

And Yet Innovation Prevails

And yet – wow!!! So much creativity and innovation are built into and essential to this work and you do it with all the layers piled on.

You do it in the quick decisions you make every day:

• Turning a late delivery into a workable menu without anyone noticing

• Finding a safer texture or temperature for someone whose needs changed overnight

• Adjusting recipes when certain items simply didn’t arrive

• Using what you have on hand to create something that still feels like home

• Finding a way to stretch ingredients without losing quality

• Solving a problem in the time it takes to plate a meal

That’s not “nice to have” creativity.

That’s skilled, experienced, real-time innovation.

You just don’t always get to name it.

And it deserves to be seen.

And that is why it is time to return to play. What??? Didn’t you read what you just said?

“Brandi, we don’t have time for games or play.”

I know.

I hear it before anyone says it out loud.

And you’re right you don’t have time for anything extra this winter.

But when I talk about play, I’m not talking about games or activities. I’m talking about the small moments of lightness or connection that help you take off just one layer even for a breath.

The kinds of moments that already happen in your day:

• A coworker sliding you a fresh cup of coffee before you even ask

• Someone inventing a faster, smarter way to prep a tray line

• A new garnish or flavour that genuinely surprises the team

• A moment of humour that shows up out of nowhere

• The quiet pride of serving something you know you did well

These aren’t “extra.”

These are human moments that keep you going.

You don’t need more time for them. You just need permission to notice them.

The Joys You Told Me About

When you notice - even briefly - it eases some of the weight.

And it lets the joys you told me about come into focus again.

You said your joy comes from:

• Seeing your staff take pride in meals that matter

• Working with a team that steps up when it counts

• Serving food that brings comfort

• Watching a dining room quiet down because everyone is genuinely enjoying their meal

• Creating something that feels beautiful or meaningful

• Knowing you made someone’s day easier through food

This is the warmth inside the work.

And it deserves to be noticed.

Small Playful Practices That Give You a Little Warmth Back

These are tiny, human practices that fit into the life you already live and help you return to play.

1. The 30-Second Warm-Up

When you can, place your hand on something warm - a mug coming out of the dishwasher, a freshly prepared bowl, the heat from a steam table.

Hold it just long enough to feel it. Take one breath.

Tell yourself quietly:

“I’m here, and I’m okay right now.”

Warmth signals safety to the nervous system. It’s a small reset that helps you keep going.

2. The End-of-Shift Check-In

Before you head home, think of one person you helped that day.

Maybe you found a texture a resident could swallow safely.

Maybe you caught a mistake before it became a bigger issue.

Maybe you supported a coworker who was having a tough morning.

Maybe you simply kept the line moving when things got tight.

Pick one.

Hold it for a moment.

Let it matter.

It’s a quiet way to return to yourself especially on the days that feel heavy.

3. Ask one curious question a week.

Nothing big.

“What if we tried…?”

“What winter food makes you feel warm?”

“What small thing went right today?”

Curiosity is a pressure valve it lets out just enough steam to reset you.

Can you imagine how many skills you have tucked under the layers?

You nourish people every day.

You deserve the joy you give to others.

It is time to return to play.

Ready

to dive deeper?

Don’t miss Brandi’s keynote, Innovation Lives Here: Rediscovering Playful Intelligence at Work, at the Sysco Spring Healthcare & Senior Living Shows.

Get ready to Nourish, Empower and Thrive!

Regional Healthcare Shows!

NOURISH | EMPOWER | THRIVE

Get ready for the Spring 2026 Sysco Healthcare & Senior Living Shows, where this year’s theme Nourish. Empower. Thrive. sets the stage for a dynamic celebration of innovation, education, and collaboration across the healthcare and senior living foodservice community.

This year’s lineup includes an interactive workshop on change management and a thought-provoking session on future-forward menu development. You won’t want to miss Brandi Heather’s keynote, Innovation Lives Here: Rediscovering Playful Intelligence at Work, or the 50+ vendor food show offering look at the latest and greatest in the industry!

Join us for a season of learning, connection, and innovation see you there!

ONTARIO SOUTH

MARCH 4, 2026 – MISSISSAUGA

QUEBEC

APRIL 8, 2026 – MONTREAL

ALBERTA

APRIL 29, 2026 – CALGARY

BRITISH COLUMBIA

MAY 13, 2026 – RICHMOND

PRAIRIES

JUNE 4, 2026 – WINNIPEG

Thank you for joining us at the Ontario North (Ottawa) and Atlantic (Halifax) Healthcare & Senior Living fall shows!

Holiday Guide 2025 CHEF INSPIRED

Created in collaboration with Sysco’s Culinary Consultants and featuring our talented chefs, this festive guide brings together inspiring holiday recipes and creative menu ideas. Showcasing a selection of Sysco products, it’s designed to help you craft memorable, seasonal dishes that delight residents and elevate your senior living dining experience.

Digital Experience A UNIFIED

MENU & RECIPE PLANNING

Over 60 menus & 10K+ recipes preloaded.​ Including prep steps, nutrient analysis, & many diet extensions.

TOUCH MODULES

Provide front & back-of-house automation, in a virtually paperless environment, allowing you to access real-time menu and resident information on interactive screens, menu boards and ordering tablets.

POINT OF SALE

Take orders on tablets and send them to kitchen management screens and printers. Support a range of meal plans & charge accounts for residents and/or staff.

PRODUCTION MANAGEMENT

Streamline production with forecasts and menu building to create an efficient operation that reduces waste and maximizes the time of your kitchen staff.

NUTRITIONAL ANALYSIS

Full suite of tools to analyze nutritional values based on exact procurement specifications and recipe volume.

SERVICE TOOLS

Reduce risk & deliver exceptional service at bedside, tableside or in a restaurant setting. Take orders on tablets or allow ordering from personal devices in.

PROCUREMENT PLATFORM

Utilize your order guide(s) to update item and production costs. Create shopping lists and purchase orders based on census, forecast and various industry and production requirements.

Sysco Synergy Tech Suite is an integrated digital platform designed to streamline and enhance the customer experience. It brings together essential tools and insights empowering users to manage orders, monitor performance, and access key resources through a single, intuitive interface.

What Makes a Menu? A DIVE INTO INDUSTRY

BEST PRACTICES

Kaitlin DiCarlo, RD, Nutrition Services Consultant

Creating menus in healthcare and senior living environments is a multifaceted process that requires strategic planning, collaboration, and continuous adaptation. With factors like budget constraints, labour shortages, and increasingly complex dietary needs, there’s no one-size-fitsall approach to menu development. Instead, successful menu planning is grounded in clear goals, informed decisions, and a residentcentered mindset.

Start with Defining Menu Goals

The foundation of menu development lies in setting clear, achievable goals. This first step ensures the menu is aligned with your operational capabilities and the needs of your community. Several factors influence menu planning:

Budget and Labour: Rising food costs and inflation create financial pressures. At the same time, staffing shortages continue to challenge operators. Production models, staffing levels, and equipment availability must be considered to ensure feasibility.

Resident-Centered Care: The shift from institutional care to a holistic, individualized approach is at the heart of senior living. As Canada’s aging population grows, residents are entering communities with more complex care needs and higher expectations. Families and residents are more informed, making personalization essential.

Given these factors, each organization must tailor its menus to reflect its unique context.

Recognizing That Menu Development Is Not One-Size-Fits-All

Menu development involves multiple departments and requires input from a diverse group of stakeholders. Depending on the structure of each home, the development process can vary. What works for one home may not apply to another, which is why adaptability and collaboration are key.

The Menu Development Process: A Step-byStep Guide

Here’s a high-level overview of the menu development journey from planning to launch:

Step 1: Initial Menu Discussion

This phase includes:

• Setting clear menu goals

• Defining standards

• Defining cost and nutritional parameters

• Identifying the “3 W’s”:

• Who is leading the process (e.g., Chef, Dietary Manager, Dietitian).

• What are the key milestones: Create a menu development timeline

• When the menu will be launched

Step 2: Drafting the Menu

This is a collaborative step involving input from:

• Residents, families, and staff

• Industry partners like Sysco and vendor networks

• Product sampling and taste tests at this step

Step 3: Menu Creation

This step involves the most effort and varies depending on your operation:

• Some homes modify previous menus

• Some homes may receive corporate menus to modify

• Others may start from scratch or use tools like Sysco’s Seasonal Menus for inspiration

• Therapeutic menus must also be developed at this stage, considering dietary needs such as texture modifications, fluid consistencies, and specific conditions

Step 4: Order Guide, Costing & Nutritional Review

Key tasks include:

• Finalizing your order guide to match the new menu

• Checking menu cost against your budget

• Ensuring nutritional compliance using references like Canada’s Food Guide or the Dietary Reference Intakes (DRI)

Step 5: Menu Completion and Approval

The final step typically involves:

Generating nutritional reports

Receiving a Dietitian approval

Diving Deeper Into Key Menu Milestones

Let’s explore some of the critical components of menu building in more detail:

1. Establishing Menu Standards and Parameters

Before any menu is built, setting clear standards is essential. This ensures consistency and supports staff in delivering quality dining experiences. Consider:

• Are portion sizes consistent across different diet types?

• Are staff clear on how to serve texturemodified diets?

Clear standards lead to:

• Better meal satisfaction

• Improved inventory and cost control

• Enhanced operational efficiency

2. Recipes and Ingredients

Recipes are the backbone of every menu. Start by creating a preferred product list that reflects your menu goals and purchasing strategy.

Benefits of this approach:

• Standardized ordering

• Better cost control

• Enhanced kitchen efficiency

Tip: Choose ingredients with multiple uses. For example, a shaved steak could be used in sandwiches, stews, casseroles, or even on pizzas.

3. Menu Build

Menu structures vary:

• May use 3–4 week, bi-annual menus or quarterly seasonal menus

Tools like Sysco’s Protein and Dessert Pairing Templates can assist in planning balanced rotations.

Tip: Balance food cost and labour by pairing production-heavy meals with ready-to-serve items. Always factor in kitchen equipment and staff skills.

4. Therapeutic Menus

Supporting residents with diverse needs requires thoughtful planning. As care complexity increases, even retirement homes are adopting more comprehensive therapeutic offerings.

Best practices include:

• Diet liberalization for better quality of life

• Recipe streamlining so different diets can share similar base meals

• Multipurpose product choices, such as low-sodium or gluten-free soup or gravy bases, which reduce the need for multiple products

5. Order Guide Review

Product selection plays a major role in menu success. Review and update your order guide regularly to:

• Ensure product availability

• Keep costs under control

• Simplify inventory

• Enhance resident satisfaction

Menu development in healthcare and senior living is complex, but with thoughtful planning and a residentcentered approach, it can be an incredibly rewarding process. By aligning goals, involving stakeholders, and optimizing each step, your menu can truly reflect the needs, preferences, and values of your community. Remember: there is no one right way – only the right way for your organization.

If you are interested in Sysco’s Seasonal Menus, please reach out to your Sysco Representative.

A Canadian Made Story

Brought to You by Our Vendor Partner, apetito

When a patient or resident enjoys a hearty, nourishing meal, there’s always a story behind it. Behind the scenes, Chefs, Dietitians, and food service teams collaborate to make it possible. For apetito, that story begins with a simple belief: food is a key part of the care plan.

A great meal provides nourishment, but it also provides care, dignity, and connection served on a plate. Since 1987, we have been dedicated to creating great-tasting, nutritionally balanced meals that meet the needs of Canada’s most vulnerable populations.

Our work begins long before food is served to a patient or resident. It starts with selecting the right ingredients, developing recipes, and preparing every dish with the highest standards of quality. From our kitchen in Ottawa to healthcare and senior living communities nationwide, every step reflects our belief that when food is made with care, it truly makes a difference.

We are proud to produce our meals in our federally inspected facility in the nation’s capital, Ottawa.

By sourcing 96% of our ingredients from Canadian suppliers, we remain committed to supporting local communities, and we are dedicated to continuing this commitment for years to come. As an Ontario-based employer, we also understand the importance of creating jobs and contributing to the Canadian economy.

Building Capacity for Better Care

This year marks an important milestone in apetito’s mission. We have invested heavily in our Ottawa plant to strengthen our commitment to delivering the highest quality products possible for healthcare and senior living communities across the country.

The grand opening of our expanded Ottawa facility brought this investment to life, drawing the attention of local and provincial leaders, including Premier Doug Ford. Their presence reflected the significance of this milestone, not just as an expansion of operations, but as a shared celebration of Canadian innovation.

With this expansion, we can respond more effectively to the evolving needs of hospitals and long-term care homes, ensuring that nutritious meals reach those who depend on them every day. The new plant extension not only increases production capacity but also enhances consistency and quality across our product range.

A key highlight of this development is our new spiral freezer, which allows us to freeze meals faster and more evenly. This advanced technology preserves taste, texture, and nutrition, ensuring every entrée meets apetito’s high standards of quality and care.

Delivering Nutrition, Taste, and Trust

Today, more than 1,800 care homes and hospitals across Canada trust apetito to deliver nutritious frozen food service solutions made specifically for healthcare. Our in-house Chefs and Dietitians work hand in hand to create dishes that are both delicious and nutritionally balanced, delivering food that satisfies both the palate and the plate.

Our menu reflects the diversity of Canadian tastes and dietary needs. From comforting classics like macaroni and cheese, Bolognese, and beef stew to globally inspired dishes such as vegetarian dhal and butter chicken, each meal is thoughtfully designed to bring both familiarity and variety to care settings.

Because every individual’s needs are unique, we continuously invest in innovation to ensure we deliver the best possible care through food, including:

• A diverse range of entrées and soups

• Texture-modified meals aligned with IDDSI standards, for individuals with dysphagia or swallowing difficulties

• Nutrient-dense options for those with reduced appetite or higher nutritional needs

• Halal meals certified by ISNA

• Vegan, and vegetarian choices

• Options focused on eliminating unnecessary allergens

“Canadians deserve to know where their food comes from. Every apetito meal is prepared right here in Canada by people who care deeply about what they create, and for the people who rely on them. We are proud to be transparent, accountable, and authentically Canadian.”

Graham Clermont, President apetito

Canada

NOVEMBER IS

Purpose Month at Sysco

a time dedicated to living our purpose: connecting the world to share food and care for one another. Across Canada, colleagues come together to give back, support their communities, and make a meaningful impact.

This year, we set an ambitious national goal: 11,000 volunteer hours from coast to coast. And our Healthcare & Senior Living team delivered, bringing our purpose to life in communities across the country.

The Sysco Healthcare & Senior Living team rolled up their sleeves in countless ways. They volunteered in community kitchens and food banks, lending a hand to support those in need. In resident homes, they helped put up holiday decorations, wrote heartfelt holiday cards, and spent quality time with seniors who might otherwise feel isolated. And in bakeries and kitchens, they baked Smile Cookies, spreading joy and a little extra sweetness to people near and far.

A heartfelt thank you goes out to every colleague who contributed their time, energy, and heart throughout Purpose Month.

Purpose Month may have come to a close, but our commitment to living our purpose continues every day.

Take a look at a few of the highlights from our Purpose Month, coast to coast.

Did You Know?

Sysco Canada has a LinkedIn page dedicated to healthcare & senior living. Follow us to stay up to date with new events, publications and information relative to healthcare & senior living from Sysco Canada! Visit Sysco Healthcare & Senior living

Recipe for Success: GOAL SETTING

FOR 2026!

Kaitlin DiCarlo, RD, Nutrition Services Consultant

The new year often brings about the desire to set new goals and create positive changes in our lives. For many, seeing January 1st on their calendar can be motivating to work towards positive changes in the 365 days ahead and beyond. You don’t have to wait until a new year starts to set new goals, all you need are the right tools! Let’s unlock some of the keys to success for goal setting and creating longlasting behaviour change.

Often when we are considering making a change in our lives, especially when it comes to our health, it can be intimidating and difficult to know where to begin. We are constantly bombarded with information and opinions from all angles, most of which tend to oversimplify the transition to a healthier lifestyle as a “one size fits all” process. It’s important to remember that your journey is completely unique to you. That’s where the Stages of Change comes in – it is a model of behaviour change that assesses your readiness to create and achieve change in your life1. This model consists of 6 stages that an individual will transition through in a fluid motion, with the ability to move back and forth between stages.

The 6 Stages of Change are described below:

1. Precontemplation: In this stage, an individual has no intention of creating any changes to their lifestyle and sometimes might not be aware of the need to make changes. Example: “ I do not want to make a change”

2. Contemplation: As the individual progresses to the contemplation stage, they begin to identify the problematic behaviours within their lives. The individual begins to have the intention to make a change to their lifestyle soon. Example: “I might want to make a change”

3. Preparation: At this stage the individual is ready to take the steps required to create change. The individual is also confident in their choice and understands how their actions will lead to a healthier lifestyle. Example: “I am ready to make a change”

4. Action: At this stage the individual begins to take action towards their goal. The individual may go back to the Preparation stage if they are not able to implement any actions towards their goal at this time. Example: “I am taking the action required to make a change”

5. Maintenance: At this stage, the individual is sustaining the change they have made and are determined to maintain their changed behaviors. Example: “I am making the changes and I am motivated to continue to”

6. Termination: Once an individual reaches the Termination stage, they have fully implemented their lifestyle change and are motivated to continue this lifestyle change. Example: “I have achieved my goal and have made the change”

Identifying which stage you are at can help inform the goals which you set for yourself moving forward. Goal setting is an essential part of changing habits/behaviours towards a healthier lifestyle. Your goals should be individualized, and most importantly they should always be SMART: Specific, Measurable, Action-oriented, Realistic and Time-framed2.

Each of the following components helps to create an individualized SMART goal:

1. Make sure you’re SPECIFIC: When you have a detailed goal set for yourself, you can know exactly what you are working towards. Be able to answer who, what, where, when and why when you think of your goal.

2. Create a MEASURABLE goal: When a goal is measurable, it is easier to know if you are on track.

3. Keep it ACTION-ORIENTED: Focus on actions that can be taken which will help you achieve your goal.

4. Always be REALISTIC: Setting a realistic goal will set you up for long-term success and boost your confidence to continue your journey of change!

5. Determine the TIME-FRAME: Having clearly defined target dates to achieve your goal will help you to stay motivated!

By taking the time to develop a SMART goal and to understand where you are within Stages of Change, you have some helpful tools to achieve your desired lifestyle change. Change may not always be easy, but if you mix these strategies with an open mind and a dash of perseverance, you have the recipe for success!

Tips to Reach Your Goals:

1. Plan ahead & consider obstacles! How will you overcome some anticipated challenges along the way?

2. Keep yourself motivated and celebrate small wins!

3. Have a support system to encourage you towards your goal.

Example: By the June 2026, I will successfully complete a 5 km run. I will achieve this goal by running for 30 minutes once per week from January to March and progress to 45 minutes twice per week from April to June.

Specific

By June 2026, run 5km

Measurable

Successfully complete 5km run

Action Oriented

1. Run once a week from January to March 2. Run twice a week from April to June

Realistic

Starting with a 5km goal and beginning with one 30 minute run a week

Time-Framed

Time of run outlined and end of goal date set

Nourishing Kitchen RECIPE BOOK

Designed in partnership with our vendor community and Sysco’s Culinary Consultants to provide delicious & healthcare friendly recipe ideas that will be sure to make an impact on your senior living menu!

Celebrate. Customize. Delight.

Elevate every occasion with curated menus for special moments in healthcare and senior living.

Whether you’re celebrating a holiday, milestone, or community event, Sysco Healthcare & Senior Living’s Special Event Menus make it easy to impress without overburdening staff. Our curated selections span elegant hors d’oeuvres to comforting hot-and-cold fare, helping you craft menus that reflect your residents’ tastes and dietary needs. With flexible options, seasonal variety, and trusted Sysco quality, you can create memorable meals that bring people together.

Select a cover to view the full toolkit.

Chef’s Corner

Our Sysco Culinary Specialists are proud to support the dedicated teams who nourish Canada’s healthcare and senior living communities. Each issue, we’ll share practical tips, operational best practices, and chef-inspired techniques designed to help you deliver consistent quality, safety, and flavour. From optimizing efficiency and production strategies to elevating resident dining experiences, Sysco’s Chef’s Corner brings you the expert guidance, tools, and insights you need to cook with confidence, care, and culinary excellence.

Chef Frank Merrill | Culinary Specialist, Ontario

Frank is a Red Seal certified chef with over 20 years of experience in both hospitality and healthcare culinary settings. A graduate of Liaison College, he completed his apprenticeship at the Sheraton Centre Hotel in downtown Toronto. Over the past decade, Frank has worked across Ontario’s healthcare sector, gaining extensive experience in food costing, menu development, quality control, and plate presentation.

As Sysco’s first Culinary Specialist in Ontario dedicated to Healthcare, Frank currently serves as the Culinary Specialist for the City of Toronto’s Long-Term Care division, supporting foodservice operations across 10 homes. His work focuses on enhancing resident dining experiences while ensuring operational efficiency and high standards of food quality.

The Power of Water: Your Secret to Longer-Lasting Produce

In healthcare and senior living kitchens, food safety, consistency, and cost control matter just as much as flavour. Water can play a powerful role in extending freshness, maintaining nutrient quality, and supporting safe production, especially when serving residents with varying dietary needs. Read on to learn about how a little water can make a big difference in food quality.

Extend the Life of Prep-Friendly Vegetables: Pre-peeled potatoes, carrots, and other pre-prepped items stay fresher longer when rinsed and stored fully submerged in clean, cold water. This helps maintain colour and texture, supporting smoother batch cooking and reducing waste. Be sure to check water levels and clarity daily for submerged items to maintain freshness.

Protect Delicate Greens: Leafy greens hold better structure when stored in a shallow bin and draped with a damp cloth. This maintains humidity without encouraging spoilage.

Hydrate Delicate Produce for Quality: Items like asparagus, romaine, and leaf lettuce benefit from having their stem ends trimmed and standing upright in a small amount of water. This helps preserve crunch, appearance, and nutrient density, which is key for resident satisfaction and menu accuracy.

Maintain Colour and Texture for Pre-Cut Fruit: Pre-cut apples and pears stay resident-ready when submerged in a 2:1 mixture of water and lemon juice, reducing oxidation and preserving both their taste and appearance.

Other key considerations for Produce:

1. Remove Compromised Produce to Prevent Cross-Contamination: Discarding bruised or damaged items before storage isn’t just about appearance, it helps prevent the spread of bacteria and ethylene gases, supporting safer food handling and reducing the risk of spoilage.

2. Use First-In, First-Out (FIFO) Practices to Maximize Freshness:

Implementing a FIFO system ensures that the oldest produce is used first, helping maintain peak quality and minimize waste. Clearly label containers with prep or delivery dates and organize storage so that new items are placed behind older stock. This practice is especially important for pre-cut, pre-peeled, or hydrated produce, which can spoil more quickly if left unused. By consistently rotating inventory, your kitchen can provide residents with fresher, more appealing meals while controlling costs and reducing unnecessary food waste.

With a few simple water-based techniques, your kitchen can serve fresher, safer, and more visually appealing meals every day supporting resident nutrition and satisfaction.

Hungry for more tips?

Join Chef Frank and Sysco’s produce specialists on the latest Nourishing Conversations Webinar: Fresh Produce Solutions. Watch the recording to discover the latest trends, expert tips, and practical tricks for getting the most out of your produce.

Feature of the Month! Product

Soup Bisque Lobster Ready To Serve

Soup Bisque Lobster Ready To Serve

This rich, creamy lobster bisque is made with white wine and red peppers.

• Fully Prepared: Pouch saves time and labour

• Easy to prepare: Ability to boil in the bag

• Consistent taste and appearance every time

Elevate your menu with the rich, coastal flavour of Lobster Bisque Ready-To-Serve Soup. This creamy, indulgent bisque can be served as a refined starter, used as a luxurious sauce for seafood entrées, or incorporated into pasta and risotto dishes for added depth. Ready to heat and serve, it offers chefs an easy way to create elegant, restaurant-quality plates without the prep time perfect for fine dining, catering, or seasonal menu features.

Garlic-Topped Baked Brie with Spiced Cranberry Zinfandel Sauce

A warm, melty baked brie topped with roasted garlic and a fragrant spiced cranberry sauce perfect for holiday gatherings or a charcuterie board centerpiece.

Spiced Cranberry Zinfandel Sauce

Ingredients

• 1 ¾ cups red Zinfandel

• 1 cup white sugar

• 1 cup packed golden brown sugar

• 6 whole cloves

• 6 whole allspice berries

• 2 cinnamon sticks

• 1 strip orange peel (about 3 x 1 inches)

• 1 (12 oz) bag frozen cranberries

Directions

1. In a medium saucepan, combine all ingredients except the cranberries.

2. Bring to a boil over medium-high heat, stirring until the sugars dissolve.

3. Reduce heat and simmer for about 10 minutes, or until liquid is reduced to roughly 1 ½ cups.

4. Strain the syrup into a clean saucepan, discarding the spices and peel.

5. Add the cranberries to the syrup and cook over medium heat until the berries burst, about 6 minutes.

6. Cool completely, then transfer to a bowl.

7. Cover and refrigerate until cold. (This sauce can be made up to 1 week in advance.)

Garlic-Topped Baked Brie

Ingredients

• 4 whole heads garlic

• Olive oil

• 1 small wheel of brie

• Baguette slices, for serving

Directions

1. Roast the garlic:

• Preheat oven to 400°F (200°C).

• Slice the tops off the garlic heads to expose the cloves.

• Place on a sheet of foil, drizzle generously with olive oil, and wrap tightly.

• Bake for 30–40 minutes, or until cloves are golden and soft when pressed. Keep warm.

2. Bake the brie:

• Reduce oven temperature to 350°F (175°C)

• Line a small cast-iron pot or oven-safe dish with parchment paper and place the brie inside.

• Cover with a lid and bake for 10–15 minutes, until soft but not collapsed or oozing.

3. Assemble:

• Squeeze the roasted garlic cloves out of their skins and spread over the top of the warm brie.

• Serve immediately with baguette slices and spoonfuls of the spiced cranberry sauce.

Serving Notes

• Delicious alongside a charcuterie board.

• Toast the baguette slices for added crunch.

• The cranberry sauce also works well with turkey, pork, or sandwiches.

Yorkshire Pudding

Classic British side dish light, airy, and perfect for soaking up gravy alongside roast meats.

Ingredients

• 3 eggs

• 1 cup milk

• 1 cup all-purpose flour

• 2 Tbsp butter

Directions

1. Preheat the oven to 350°F (175°C).

2. Prepare the batter:

• In a medium bowl, beat the eggs with the milk.

• Gradually stir in the flour until smooth. Set aside.

3. Prepare the muffin tins:

• Divide the butter evenly among 12 muffin tin cups.

• Place in the oven until the butter melts

• and is hot.

4. Bake the puddings:

• Carefully pour the batter evenly into the hot muffin tins.

• Bake for 25 minutes, or until puffed and golden brown.

• Do not open the oven during baking to ensure proper rising.

Serving Notes

• Serve immediately with roast beef, gravy, or your favourite holiday meal.

• Best enjoyed fresh from the oven for maximum puffiness and crispiness.

• Can be made ahead and reheated briefly in a hot oven but may lose some rise.

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