Special Events Menu Canada Day
Spring/Summer 2025
2025 Calendar of Events
MARCH
Purim Thursday March 13th 2025
March Equinox Thursday March 20th, 2025
Eid Al Fitr Saturday March 29th, 2025
APRIL
Good Friday April 18th, 2025
Passover Saturday April 12th, 2025 –
Sunday April 20th, 2025
Easter Sunday April 20th, 2025
Easter Monday April 21st, 2025
MAY
Cinco de Mayo Monday May 5th, 2025
Mother’s Day Sunday May 11th, 2025
Victoria Day Monday May 19th, 2025
JUNE
Father’s Day Sunday June 15th, 2025
June Solstice Friday June 20th, 2025
National Indigenous Peoples Day
Saturday June 21st, 2025
JULY
Canada Day Tuesday July 1st, 2025
AUGUST
Civic Holiday Monday August 4th, 2025
Physical Space, Atmosphere, & Ambiance
ELEVATE THE PLATE
Sysco Nutrition Services
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.
TABLE SETTING: Elevate your daily dining experience with the vibrant colours and 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.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
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.
A P P E T I Z E R
Garlic & Cheese Breadsticks
Mediterranean Tomato Tempeh Soup
M A IN S
BBQ Chicken Drumsticks with Potato Salad & Honey Dijon Pear & Pecan Salad
Swiss Cheese & Mushroom Beef Burger with Summer Grilled Vegetables
D E S S E R T S
Mini Pancakes with Strawberries
Peach Cobbler
B E V E R A G E S
Caesar Mocktail Tea or Coffee
SNACK CART IDEAS
DRINK IDEA SNACK IDEA
WATERMELON & MINT LEMONADE
Tip: Serve drink with a wine glass and a red beverage napkin
Tip: Portion tarts into sandwich bags to easily share during snack service
RASPBERRY TART
DECORATIONS & ACTIVITES
DECORATION IDEA ACTIVITY IDEA
Add a special touch to meal services with homemade Maple leaf 'bouquet
Talk about memories: Discuss your loved one's memories of Canada, such as their military service or immigration.
A P P E T I Z E R
Garlic & Cheese Breadsticks
Mediterranean Tomato Tempeh Soup
M A IN S
BBQ Chicken Drumsticks
with Potato Salad & Honey Dijon Pear & Pecan Salad
Swiss Cheese & Mushroom Beef Burger with Summer Grilled Vegetables
D E S S E R T S
Mini Pancakes with Strawberries
Peach Cobbler
B E V E R A G E S
Caesar Mocktail Tea or Coffee
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize. 4 CCP-Maintain<40F/4C. 5 Discardunusedproduct.
SoupTomatoVegPastaw/Tempeh(MediterraneanTomatoTempehSoup)
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Tempeh,Soy 1.1Kg 1/4"Diced HeathalfoftheoilinafryingpanonmediumheatandaddTempehcubes.Sautéuntilbrownonallsides;gentlystir.Remove fromheatandsetasideforalaterstep.
Oil,Vegetable 120mL
Onion,DicedFrz 600g
3
Celery,DicedFrz 650g
SoupTomato f/Cond 6.4L
4
Inapotheattheremainingoilovermedium-highheat;addtheOnionsandsautéforapproximately5minutes.StirinCelery andcontinuetocookfor5minutesormore.
AddTomatoSoupandWater,andstiruntilwellcombined.BringsouptoaboilandaddinVegetablemix.AddTempehcubes andreducesouptoasimmerandcookfor30minutes. Water 4.5L
VegetableMix,5WayFrz 650g
Pasta,FusilliDry 380g Cooked& Drained
Seasoning, Italian 60mL
AddPasta,ItalianseasoningandPeppertothesoup.Heattoaninternaltemperatureof165°F/74°Cfor15secondsand maintain140°F/60°C.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Chicken,DrumstickRaw 100each CoatChickenevenlywithBBQSauce Placeonbakingsheet
CCP-Cooktoaninternaltemperatureof180F/82Cheldforatleast15seconds.
CCP-Maintain>140F/60C
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
CookTime:11/2-2hours
PlaceBeefPattiesonsheetpansandbakefor20min
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds. Transfertopansandcover.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Maintain<40F/4C;discardunusedproduct.
LettucePearSaladw/Bacon/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Bacon:Prepareasperseparaterecipe.
2 BaconPorkStrip f/RawLS 100 slice Chopped
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Chillunderrefrigeration<40F/4C.
3 Nuts,Pecan Pieces 850mL
Honey,Bulk
1L
Salt,Table 3mL
Sugar,Granulated 3mL
Vinegar,White Distilled 375mL
4
Oil,Vegetable 1.15L Chives,Fresh 1.5L Chopped Lettuce,SaladMix 4.4L BiteSize Lettuce,Green Leaf 4.4L BiteSize
ToastPecansonbakingsheetsat375F/190Cuntilgoldenbrown,about3-5min.Letcool.
CombineMustard,Honey,Salt,Sugar,VinegarandOil.Setaside.MixtogetherChives,Pears,Lettuce,Bacon,andPecans;add Dressingandtossgentlytocombined.Setaside.
Portionsaladandtopwith10mLCheese.
BaconPorkStripf/RawLS(LSBacon)
1 Bacon,Sliced 16/18LS 100 slice
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. CookBacontoan*internaltempof160F/71Cheldfor15seconds. 2
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Refertolocalor regionalpublichealthregulationsforspecifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.
Peppers&SquashSlicedLemonGarlicGrldf/Fresh(GrilledVegetables)
1 WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment
Sugar,Brown 230mL MixBrownSugarandJuicewithSeasonings;setaside.
Juice,LemonBulk 30mL
2
Garlic,Chopped/Minced 1Tbsp
Salt,Table 1Tbsp
Oil,Olive 250mL DrizzleOiloverVegetablesandtosstocoat;addSeasoningmixture,toss.
Peppers,BellGreen WholeFresh 5each Sliced
3
Peppers,BellRedWhole Fresh 5each Sliced
Squash,ZucchiniYellow Fresh 10each Sliced
PlaceVegetablesdirectlyonpreheatedgrillorlargebroilerpan.GrillorbroilovermediumheatuntilVegetablesare fork-tender,about10min.Turnfrequently.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Pancakes,Mini 200each MiniPancakes:Prepareasperpackagedirections Keepwarm
3 Syrup,Chocolate
4 Strawberries,FrzWholeUnsweet
5 Sugar,Powdered
6 CCP-Maintain<40F/4C;discardunusedproduct. PancakesMiniw/Strawberries&ChocolateSc(MiniPancakesw/Berries&ChocSc)
Place4MiniPancakesinabowl.Drizzle15mlofChocolateSyrupoverPancakes.
Place3SlicesofthawedStrawberriesontopofPancakesasgarnish.
DustwithPowderedSugar.
PourFillingintopan(s)
Bakeat425F/218Cfor20-25mins,untilgoldenbrown.
CCP-Cooktoaninternaltemperatureof155F/68Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Chillunderrefrigeration<40F/4C.
CookTime:20-25min
CocktailCaesarw/V8Juice(CaesarCocktail)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
JuiceVegetableBulk 625L MixV8Juice,LemonJuice,WorcestershireSauceandCelerySalt Blendwell
Juice,LemonBulk
2
Sauce,Worcestershire
Celery,Salt
3
CCP-Maintain<40F/4C;discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.