Special Events Menu
Easter Celebration
Spring/Summer 2025
Physical Space, Atmosphere, & Ambiance
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.
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.
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. 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.
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.
A P P E T I Z E R
Everything Bagel Seasoned Salmon Dip with Pita
Carrot & Fusion Vegetable Soup
M A IN S
Maple, Mustard & Rosemary Easter Ham
with Carrot Couscous Pilaf & Tasty Green Beans and Peppers
Garden Veggie & Feta Omelette
with Parslied Sliced Potatoes & Roasted Spring Asparagus
D E S S E R T S
Fresh Berry Bread Pudding
Cranberry Lemon Poppyseed Muffin
B E V E R A G E S
Pink Lemonade Tea or Coffee
DRINK IDEA SNACK IDEA SNACK CART IDEAS
LEMONADE STAND
Tip: Organize your cart with a variety of tasty lemonades for residents to choose from
CARROTS & HUMMUS
Tip: Scope hummus into small disposable beverage cups with sliced carrots placed on top
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY
IDEA
Add a special touch to meal service with an Easter card
Organize a fun Easter egg hunt!
A P P E T I Z E R
Everything Bagel Seasoned Salmon Dip with Pita
Carrot & Fusion Vegetable Soup
M A IN S
Maple, Mustard & Rosemary Easter Ham
with Carrot Couscous Pilaf & Tasty Green Beans and Peppers
Garden Veggie & Feta Omelette
with Parslied Sliced Potatoes & Roasted Spring Asparagus
D E S S E R T S
Fresh Berry Bread Pudding
Cranberry Lemon Poppyseed Muffin
B E V E R A G E S
Pink Lemonade Tea or Coffee
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MENUS
Sysco Menu
Emergency Menus
Special Event Menus
RESOURCES:
Nourishing News Magazine
Nourishing Kitchen Recipes
Reach Out To Your Sysco Representative For Access To The Menus!
Nourished Aging Toolkits Series
For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare
1
ForService:Dinner
Onion Powder 10mL DipCheeseCreamw/Salmonf/Raww/Seasoning(SalmonEverythingBagelDip)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Salmon, PiecesRaw 1.65Kg PlaceSalmononparchmentlinedbakingsheet.DrizzleSalmonwithOliveOilandseasonwithSaladandPepper.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
2
Oil,Olive 50mL
Salt,Kosher 10mL
Pepper,Black Grd 5mL
Cream Cheesef/bulk 850g
YogurtGreek PlainBulk 400g
3
Shallots, Fresh 83mL Chopped
GarlicPowder 10mL
Inamixingbowl,combineCreamCheese,Yogurt,Shallots,GarlicPowder,OnionPowder,PoppySeedsandSesameSeeds.Flake FishwithforkandstirintoCreamCheeseMixture.SeasonwithSaltandPepper.Mixwell.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 CreamCheese,Plain 1.5L Portionaccordingtoservingsize
3 CCP-Maintain<40F/4C;discardunusedproduct.
YogurtGreekPlainBulk(PlainGreekYogurt)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
3 Discardunusedproduct.
1
ForService:Dinner
Juice,Lemon Bulk
750mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Carrots, DicedFrz 11.25 Kg BoilCarrots,drainandplaceintoblender.Blenduntilsmooth. 3
PourCarrotsintopot,addremainingingredientsexcludingTortillas;returntoasimmer.CCP-Cooktoaninternaltemperatureof 165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct. Honey, Amber 750mL
Cilantro, RawBunch 750mL Chopped Dill,Fresh 750mL Chopped
4 ChipsTortilla Tri-Color
5
each Crushed Garnisheachportionwith2crushedTortillachips.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
ForService:Dinner
2
Ham,BoneIn Shankless 475Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceHamfatsideuponarackinbakingpan(s).Scorethetopfatandsidesofcarvedhamindiamondpatterncuttingonlya1/4"deepwitha knifeaboutevery2inches Place125mls/1/2cupofwaterinpan Bakeat300F/150Cinconvectionovenforapproximately18-20minutesper lb/05kg
Syrup f/Bulk 500mL Glaze:Combineallingredientsinabowlwithwhisk.Setaside.Removeham30minutesbeforeitisdoneandbrushGlazeontheHam.Bake uncoveredforanadditional30minutesuntiltheglazeiscaramelized.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Syrup,Pancake/Maple 1.5L Portion30mLperserving
3 CCP-Maintain<40F/4C;discardunusedproduct.
Atpointofservice,place1omeletteontheplate.Topwith60mlofsautéedgardenfreshvegetablesovereachomelette. Topwith7gofcrumbledfetacheese.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CouscousPilafw/Carrots&Cilantro(Couscousw/Carrots&Cilantro)
ForService:Dinner
Base,VegetableDryG-FRS 180mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
CombineVegetableBrothandWaterandstiruntildissolved.
HeatOil,addOnionsandGarlicandsauteuntiltender,about5minutes.
4 Carrots,FreshShredded 425g Peeled AddBroth,Carrots,andSeasonings;bringtoaboil. 5 Cinnamon,Ground 10mL
Removefromheat,stirinCouscousthencoverandletstand5minutes,fluffwithafork;stirinCilantro. Pepper,Cayenne 10mL
Couscous,Dry 2Kg
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
PotatoSteamedf/Freshw/Parsley(ParsliedSlicedPotatoes)
PlacePotatoesingreasedcounterpan.DrizzleMargarineandParsleyoverPotatoesandcoverwithfoil.Bake(seeabove)until tenderandcookedthrough.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
ForService:Dinner
CCP-Maintain>140F/60C;discardunusedproduct. BeansGreen&PeppersRedf/Frzw/Paprika(TastyGreenBeans&RedPeppers)
Peppers,Red DicedFrz 300g
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CombineGreenBeansandRedPeppers.Steamorboiluntiltender.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds. GreenBeans, CutFrz 6.25Kg
AddMargarine,PaprikaandPepper,tossuntilwellcoated.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
BreadPuddingHmdw/BerriesFrz(MixedBerryBreadPudding)
ForService:Dinner
1
2
BreadWholeWheat RTS 6.25L Diced
3
BerriesMixed,Frz 1.75L
Milk,2%Bulk 415L
Egg,LiquidWhole 1.65L
Butter,Unsalted 166mL Melted
4
Sugar,Brown 1L
Extract,Vanilla 20mL
Cinnamon,Ground 40mL
Nutmeg,Ground 20mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Preheatovento350F/180C.Lightlygreasea9”x12”pan(orhalfhotelpan)withpanreleasespray.
MixcubedBreadwithMixedBerriesanddistributeevenlyinbottomofpan
WhisktogetherMilk,LiquidWholeEggs,meltedButter,BrownSugar,Vanilla,Cinnamon,NutmegandSaltinalarge bowl
ForService:Dinner
PourtheEggmixtureevenlyovertheBreadmixtureinthebakingpan,ensuringallBreadiswellcoated.LetMixturesitforabout15 minutestoensureEggmixtureiswellabsorbed.
Bakeat350F/180Cforapproximately50to55minutesoruntilsetinthemiddle.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CookTime:10-20mins
MuffinCranberryLemonLargew/Poppyseedf/Batter(CranberryLemonPoppyseedMuffin)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Seeds,Poppy 605g Preheatovento325F/162C. Mixpoppyseedandbatteruntilwellblended.
MuffinBatter,LemonCranberry 2.75Kg
3
Place#10scooppreparedBatterinmuffinpans.Followmanufacturesinstructionsforbaking.
4 CCP-Maintain<40F/4C.
5 Discardunusedproduct.
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 72mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.