Special Events Menu
Diner Brunch
Fall/Winter 2025-2026
2025-26 Calendar of Events
SEPTEMBER
Oktoberfest Saturday September 20th2025–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
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, andtaste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
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.
APPETIZER
SavouryCheese Bite with Bacon
Homemade Black Bean Soup
Delightful blend served with crispy Tortilla Chips
MAINS
Egg Benedict with Portobello Mushroom
Elevated with rich Hollandaise Sauce, accompanied by golden Potato Hash Browns and a vibrant Corn & Pepper Salad
Turkey & Bacon Club Sandwich with Tomato
Tantalizing combination, served with crispy French Fries and refreshing Creamy Coleslaw
DESSERTS
Apple Pie Parfait
Vanilla Ice Cream Sundae
BEVERAGES
Classic Soft Drink & Chocolate Milkshake with Kit Kat
Tea or Coffee
HALLOWEEN
DRINK IDEA SNACKIDEA
ROOT BEER FLOAT
Tip: Serve a trendy cold brew float with scoops of vanilla ice cream in a mason jar, topped with a cherry.
MINI DONUTS
Tip: Create a stunning pyramid of mini donuts for an exquisite and inspiring display.
DECORATIONS & ACTIVITES
DECORATION IDEA ACTIVITY
Table cover and radio: To create a warm atmosphere, drape tables with plaid tablecloths and add a retro radio for a vintage vibe.
IDEA
Napkin Folding: Create a dining room club where residents can learn napkin folding techniques.
APPETIZER
SavouryCheese Bite with Bacon
Homemade Black Bean Soup
Delightful blend served with crispy Tortilla Chips
MAINS
Egg Benedict with Portobello Mushroom
Elevated with rich Hollandaise Sauce, accompanied by golden Potato Hash Browns and a vibrant Corn & Pepper Salad
Turkey & Bacon Club Sandwich with Tomato
Tantalizing combination, served with crispy French Fries and refreshing Creamy Coleslaw
DESSERTS
Apple Pie Parfait
Vanilla Ice Cream Sundae
BEVERAGES
Classic Soft Drink & Chocolate Milkshake with Kit Kat
Tea or Coffee
CheeseBitew/Baconf/Raw(BaconCheeseBite)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Butter,Unsalted 375g Cubed CookBaconanddrain.CrumbleBaconandmaintain>140F/60Cuntilneeded.HeatButterandWateruntilButteris meltedandmixtureisboiling.
Water,Tap 625mL
Bacon,Pork18-22ct Raw 21slice Cooked
3 Flour,AllPurpose 625mL
RemovefromheatandaddFlour.Stiruntildoughformsaball.Returntostoveanddrydoughovermediumheatfor3 minutes,stirringconstantly.Transfertobowlandcooloncounter.
Egg,WholeLiquid 729mL BeatinEggs.AddCheese,Mustard,Bacon,Chives,SaltandPepper.Shapemixtureinto25cmringandlineonbaking sheet.
Cheese,Cheddar Shredded/Grated 575g
Mustard,Dijon 20mL
4
Chives,Fresh 125mL SlicedThin
Salt,Table 20mL
Pepper,BlackGrd 20mL
CheeseBitew/Baconf/Raw(BaconCheeseBite)
Bakefor20minutesat400F/204C.Thenreduceovento350F/176Candbakeanother25minutes.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
SoupBlackBeanHmdw/TortillaChips(MexicanTortillaSoup)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BrothVegf/DryGFRSBase 12.5L
ChiliPowder,Mild 225mL
Oil,Olive 300mL
3
Onion,Yellow WholeFresh 10each Chopped
Carrots,Fresh 1.9Kg
Peeled& Chopped
Tomato,DicedLS Cnd 5L Drained
PreparetheVegetableSoupBaseaccordingtopackageinstructions.AddtheChiliPowder,keepwarmandsetaside.
Inalargepot,addOliveOilandheatupovermediumheat.Oncehot,addOnionsandsautéuntiltranslucent.
AddinCarrots,Tomatoes,CornandBeansandcontinuecookingforafewminutes,stirringfrequently.
4
Beans,BlackCnd 1.9L Rinsed& Drained
CornWholeKernel f/Frz 1.9L Thawed
5 ChipsTortilla f/Bulk 375g
PourtheBrothintothepotwiththeVegetablesandletthesoupcookforabout20minutes.Portionthesoupinbowlsand garnishwithAvocado,TortillaChips,CilantroandLime.
SoupBlackBeanHmdw/TortillaChips(MexicanTortillaSoup)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CornWholeKernelf/Frz(ButteredCorn)
SteamorboilVegetablesuntiltender AddMargarine;mixwell
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
consistency.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 125L 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
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Chips, TortillaBulk 70g Prepareproductasperpackageinstructions.
3 Discardunusedproduct.
4
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods.
EggBenedictw/Portobello&Hollandaise(PortobelloEggBenedict)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Sauce,Hollandaise 25L PrepareHollandaisesauceaccordingtopackageinstructions,keepwarmandsetaside.CCP-Cooktoaninternal temperatureof135F/57Cheldforatleast15seconds.
Removesteamsfrommushrooms.Inafryingpan,heatmargarineandsautemushroomcaps,afewatatime.
Salt,Table 3mL ToTaste Seasoneachmushroomcapwithsaltandpepperinthepan Pepper,BlackGrd 3mL ToTaste
Egg,ShellMedium 50each Poacheggs CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
WarmupSpinach.AssembleMushroomBenedict;MushroomtopwithTomatoslice,Spinach,PoachedEggandtopwith Hollandaisesauce
CCP-Maintain>140F/60C;discardunusedproduct.
Turkey&BaconClubSndwonWWw/Tomato(TurkeyClubSandwichonWheat)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 BreadWW 150 slice ToastBread.ThinlySlice/ShavecookedTurkey.
SlicedThin
ArrangeBaconslicesonsheetpans.Bakeat375F/190Cwithoutturning,untilcrisp,about6-8minutes.Pourofffat.Drainonto papertowelsorplaceinperforatedpansforserving.
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
Assembly:Spread15mLofMayonnaiseon2outofevery3Breadslices.Onbottomsliceofbread,place2slicesofBaconand30g Turkey.Topwith2ndsliceofBread,Lettuce,andtwoslicesofTomato.FinishwithremainingsliceofBread.Sliceinquartersand secureeachquarterwithtoothpick.Refrigerate<40F/4C.
TurkeyBreastWholeCkdf/RTS(TurkeyBreast)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
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.
PotatoHashbrownf/FrzDiced(DicedHashbrown)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
PotatoFrenchFriesStraightCutf/Frz(FrenchFries)
Prepareproductasperpackageinstructions.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Potato,Fries StraightCut
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Corn&PepperSaladf/Frzw/Onions&Drsg(CornSalad)
ForService:Allmeals
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2
Corn,WholeKernelFrz 3.5Kg Thawed CombineCorn,OnionsandPeppersinabowl.
Onion,DicedFrz 450g
Peppers,BellGreenDiced Frz 550g Diced
Vinegar,WhiteBulk 250mL MixtogetherremainingingredientsforDressing.Mixwellwithwirewhip.PourDressingoverCornMixture,toss tocoat.
Oil,Vegetable
Sugar,GranulatedBulk
Pepper,BlackGrd 8mL 4 CCP-Maintain<40F/4C;discardunusedproduct.
ColeslawCreamyf/Shrdw/Drsg(Coleslaw)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cabbage,GreenShredded 2Kg PourColeslawmixintolargemixingbowl.CombineDressing.Mixandtosstocoat.
3 CCP-Maintain<40F/4C;discardunusedproduct.
IceCreamSundaeVanillaf/Bulk(IceCreamSundae)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
IceCreamVanillaBulk 6.25L Portion125mlofIceCreamtoppedwith5mlofeachSyrup,and5mlWhippedTopping.Serveimmediately.
Syrup,Chocolate
CCP-Maintain<32F/0C;discardunusedproduct.
ParfaitApplePief/RTBPie(ApplePieParfait)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 PieAppleRTB 1.25 slice Prepareproductasperpackageinstructions.Coolpieuntilcansafelyhandle.Choppiesintobitesizeorsmallerpieces.
3 Topping Whipped 1.5L
AssembleParfaits:
Inindividualclearglasses,bowlsorparfaitdishesplace1x#30(30ml)scoopofApplePie,topwith15mlWhippedTopingrepeat.Garnishwith adustingofCinnamon Chilluntilservice Cinnamon, Ground 50mL
4 CCP-Maintain<40F/4C;discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Topping,WhipNon-Dairy 1.5L Prepareproductasperpackageinstructions 3 CCP-Maintain<40F/4C;discardunusedproduct.
ForService:Allmeals
1
Chocolate,BakingUnswt
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
DipServingglassinChocolateandsprinklewithChocolateChipsandKitKat.
BlendIceCream,MilkandCarameluntilyoureachasmoothconsistency
PourintoGlassandGarnishwithremainingChocolate.
CCP-Maintain<40F/4C;discardunusedproduct.
Teaf/BagIndv(HotTea)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Tea,BagBlack 50each
Water,Tap 9L Boiled
Prepareproductasperpackageinstructions.
3 CCP-Maintain>140F/60C;discardunusedproduct.
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee,RegularGround 175g Prepareproductasperpackageinstructions. Water,Tap 9.4L Boiled
3 CCP-Maintain>140F/60C;discardunusedproduct.