Special Events Menu
St. Patrick’s 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.
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.
Chef David Pyper Culinary Specialist, Ontario
ST. PATRICK’S DAY
APPETIZER
Creamy Parsnip & Pear Soup
Cucumber Slices & Homemade Guacamole
MAINS
Broccoli Feta & Dill Quiche
WithZest Orzo Pasta & Carrot & Zucchini Ribbons
Dill Pickle Chicken Salad Sandwich
WithHoney Dijon Pear & Pecan on Greens
DESSERTS
‘Pot of Gold’ Chocolate Caramel Cake
Key Lime Leprechaun Square
BEVERAGES
Apple Lime Punch
TeaorCoffee
SNACK CART IDEAS
DRINK IDEA SNACK IDEA
IRISH CREAM COFFEE
Tip: Add a splash of Irish creamer to coffee for a St. Patrick's Day touch
RICE KRISPY TREATS
Tip: Get creative by using different cereals, adding sprinkles or coloured marshmallows
DECORATION & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to meal services with a St. Patrick’s Day Card
Organize a fun St’ Patrick’s Day themed Bingo Night
APPETIZER
Creamy Parsnip & Pear Soup
Cucumber Slices & Homemade Guacamole
MAINS
Broccoli Feta & Dill Quiche
WithZest Orzo Pasta & Carrot & Zucchini Ribbons
Dill Pickle Chicken Salad Sandwich
WithHoney Dijon Pear & Pecan on Greens
DESSERTS
‘Pot of Gold’ Chocolate Caramel Cake
Key Lime Leprechaun Square
BEVERAGES
Apple Lime Punch
TeaorCoffee
CucumberSlicedf/Fresh(CucumberSlices)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cucumber,Fresh 325Kg SliceCucumbersasdesired.
3 CCP-Maintain<40F/4C;discardunusedproduct.
GuacamoleHmdf/FreshVeg(FreshGuacamole)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Avocado,Fresh 16.25 each Mashavocado.Addremainingingredientstoabove.Mixwell.Placeinsuitablecoveredcontainerinrefrigeratorto chill.
Soupf/BrothGFRSw/Parsnip&Pear(CreamyParsnip&PearSoup)
ForService:Allmeals
1
2
BrothChicken f/DryG-FRS Base 7.5L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
ChickenBroth:Prepareaspermanufacturerguidelines.
Oil,Olive 125mL Inaheavy-dutypan,heattheOilandsautétheOnionsandtheParsnipsonmediumheatforafewminuteswhilestirring,until thevegetablesaretender.AddtheChickenBrothandcookfor20minutesonlowheat.AddthePearandcookforanother5 minutes.
Onion,Yellow WholeFresh 1.75Kg Minced
3
Parsnips,Diced Frz 1.75Kg
PearHalves f/CndJcPk 1.5Kg
4
YogurtGreek PlainWhole f/Bulk 88mL
Mixthepreparationinafoodprocessoruntilsmooth.ReturntothepanandaddtheYogurt.Cookthesouponlowheatfor2 minutes.
5 Salt,Kosher 8mL SeasontotastewithSaltandPepper.PourintobowlsandsprinklewithgratedNutmeg. Pepper,Black Grd 8mL
Soupf/BrothGFRSw/Parsnip&Pear(CreamyParsnip&PearSoup)
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.
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Pears,HalvesCnd JcPk 1.55L OpencananddrainFruit,reservingJuice Portion125mLofFruitintoindividualservingdishesandifdesireddividereservedJuiceover Fruit.
3 CCP-Maintain<40F/4C;discardunusedproduct.
BrothChickenf/DryG-FRSBase(ChickenBroth)
Water,Tap 75L 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
YogurtGreekPlainWholef/Bulk(PlainGreekYogurt)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Yogurt,GreekPlain WholeBulk 88mL Prepareproductasperpackageinstructions.
Discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
QuicheBroccoliFetaDillf/RTBShell(BroccoliFeta&DillQuiche)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Vegetable 125mL HeatOilinaskilletovermediumheatandcookOnionsandGarlicuntilsoftened.AddBroccoliandcookforabout3minutes, stirringtocombine.SpreadinbottomofPieShell.SprinklewithDillandFeta.
Onion,Yellow WholeFresh 625g Chopped
Broccoli,Florets Fresh 1.65L Thawed
2
PieShell,10in 8.33 each Thawed
Dill,WeedDry 125mL
Cheese,Feta Block 1.05L Crumbled
3 Milk,2%Bulk 1.05L WhisktogetherMilk,LiquidEgg,SaltandPepper.PourevenlyovertheBroccoliandFetamixtureinPieShells.
Egg,Whole Liquid 2.1L
Pepper,Black Grd 21mL
QuicheBroccoliFetaDillf/RTBShell(BroccoliFeta&DillQuiche)
Bakefor15minutesat400°F(200°C).Thenreducetemperatureto350°F(160°C)andbake20-25minuteslongeroruntilsetuntil internaltemperatureof165°F(74°C).
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.
ChickenSaladSndww/Pickle&DillonWW(DillPickleChickenSldSandwich)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Dill,Fresh 60mL Minced Inalargebowl,mixtogether,relish/pickles,lemonjuice,mayonnaise,dillandshreddedchicken.
2
Pickle,SpearDill 280g Minced Chicken,Pulled/ShreddedCkd 2.3Kg Thawed 3 BreadWW 100slice
AssembleSandwich: Place1#12scpChickenSaladfillingbetween2slicesofbread.Cutasdesiredandserve.
CCP-Maintain<40F/4C.
PastaOrzoLemonGarlicw/Veg&ItalianDrsg(ZestyOrzoPasta)
ForService:Allmeals
1
2
3
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pasta,OrzoDry 3Kg CookPastaaccordingtopackagedirections.Drainandsetasidetocool. AddVegetablestocooked/cooledPasta.
Onion,RedWholeFresh 500g Chopped
Parsley,Fresh 250mL Chopped
Tomato,WholeFresh 2Kg Diced
Cucumber,Fresh 1each Diced
Lemon,Fresh 2each SEENOTE MixDressingwithremainingIngredientsandtosswithPasta.
Pepper,BlackGrd 5mL
Garlic,Chopped/Minced 15mL
Dressing,ItalianBulk 500mL 4 NOTE:Chillunderrefrigeration<40F/4C. 5 CCP-Maintain<40F/4C;discardunusedproduct 6 Discardunusedproduct.
Carrot&ZucchiniRibbonedf/Fresh(Carrot&ZucchiniRibbons)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2.25Kg TrimVegetablesandcutlengthwiseinto1/16th"thickribbonswithavegetablepeeler.Haveabowloficewaterready.
CookCarrotsinalargepotofsaltedwaterfor2min.AddZucchiniandcookuntiltendercrisp,1-2min.DrainVegetablesandtransfertoice waterbath,thendrainincolander.HeatOilinskilletovermoderateheatuntilhotbutnotsmoking,thencookVegetables,tossing,until heatedthrough.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
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.
LettucePearSaladw/Bacon/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)
ForService:Allmeals
1
2 BaconPorkStrip f/RawLS 100 slice Chopped
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Bacon:Prepareasperseparaterecipe.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Chillunderrefrigeration<40F/4C
3 Nuts,Pecan Pieces 850mL ToastPecansonbakingsheetsat375F/190Cuntilgoldenbrown,about3-5min.Letcool.
Honey,Bulk 1L
CombineMustard,Honey,Salt,Sugar,VinegarandOil Setaside MixtogetherChives,Pears,Lettuce,Bacon,andPecans;add Dressingandtossgentlytocombined Setaside Salt,Table 3mL
4
Sugar,Granulated Bulk 3mL Vinegar,White Bulk 375mL
Chopped
4.4L BiteSize
LettucePearSaladw/Bacon/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)
ForService:Allmeals
Portionsaladandtopwith10mLCheese.
CCP-Maintain<40F/4C
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
BaconPorkStripf/RawLS(LSBacon)
1 Bacon,PorkLS Sliced 100 slice WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. CookBacontoan*internaltempof160F/71Cheldfor15seconds.
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
2
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Refertolocalor regionalpublichealthregulationsforspecifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.
CakeChocolateCaramel(ChocolateCaramelCake)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Crumbs,GrahamCracker Mix 750g Preprep:WhippedToppingpermanufacturer'sinstructions. CombineMargarineandSugarwithGrahamCrackersandpressintopan(s).Bakeat425F/218Cuntillightlybrowned,about10 min.Cool.
1.35L BlendMilkandCreamCheeseuntilsmooth.AddLimeJuiceandmixthoroughly.
FoldWhippedToppingintoCreamCheesemixture.
DrinkAppleLimef/RTSw/DrinkSoft(AppleLimePunch)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
JuiceAppleBulk 3.15L Combineingredients.Chill.
DrinkLemonadePC 1.5L DrinkSoftLemonLimePC
NOTE:Chillunderrefrigeration<40F/4C.
3
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.