Special Events Menu
Eid Al Fitr
Spring/Summer 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
Vegetable Samosa
Curried Sweet Potato Lentil Soup
M A IN S
Chicken Korma
with Sautéed Spinach & Vegetable Biryani
Lamb Curry
with Seasoned Carrots & Roasted Potatoes
D E S S E R T S
Sheer Khurma
Fruity Pineapple Custard
B E V E R A G E S
Sweet Lassi Tea or Coffee
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY
IDEA
Add a special touch to meal service with an Eid Al-fitr card
Spruce up meal or cart service with colourful napkins
A P P E T I Z E R
Vegetable Samosa
Curried Sweet Potato Lentil Soup
M A IN S
Chicken Korma
with Sautéed Spinach & Vegetable Biryani
Lamb Curry with Seasoned Carrots & Roasted Potatoes
D E S S E R T S
Sheer Khurma
Fruity Pineapple Custard
B E V E R A G E S
Sweet Lassi Tea or Coffee
SoupCurryLentilSmoothw/DryG-FRSVegBase(CurriedSweetPotatoLentilSoup)
ForService:Dinner
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Canola 31mL HeatOilinapotovermedium-highheat.AddOnionandsautefor3-4minutes,untilsoft.
Onion,DicedFrz 1.45Kg
Cilantro,BunchFresh 375mL Chopped AddCilantro,Garlic,andGingerandcookforanother1-2minutes,thenaddtheCurryPowderandstiruntilheated throughandfragrant.
Garlic, Chopped/Minced 63mL
3
Ginger,Ground 94mL
Curry,Powder 63mL
BrothVegf/DryG-FRS Base 6.25L AddLentils,SweetPotato,Carrots,Stock,andSaltandbringtoaboil.Reduceheatandsimmerfor30minutesoruntil theVegetablesareverysoft.
4
Beans,LentilsRedDry 813mL
Potato,SweetFresh 1.35Kg Diced
StirinCoconutMilk,removefromtheheatandpureeorblenduntilsmooth.Returntostoveandheatthrough.
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:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
ChickenKormaf/BreastBnlsSknls(ChickenKorma)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Inalargemixingbowl,mixChickenwithfirstgroupofSpicesandhalfoftheCanolaOil.Marinadeinthefridgefor 1hour.
Spice,GaramMasala 80mL
2 Chicken,BreastBnlsSknls MediumRaw 4.5Kg
Coriander,Dried 10mL
Curry,Powder 10mL
3 Oil,Canola 200mL
4 Onion,WhiteWholeFresh 4each Diced
CCP-Maintain<40F/4C;discardunusedproduct
Inalargerondeau,heatOilonamediumheat.AddmarinatedChicken.Cookuntilgoldenbrown,about10 minutes.Removeformpan,diceandreserve.
Usingsamepan,cookOnionsonmediumheatuntilcaramelized,about10minutes.
ForService:Dinner 24Oct2024|10:00PM
Spice,GaramMasala 80mL
5 Curry,Powder 10mL
Coriander,Dried 10mL
Garlic,Chopped/Minced 120mL
AddremainingSpices,GarlicandTomatoPaste.Cookfor2minutes.
StewLambCurryf/Dicedw/Carrots&Potato(LambCurry)
ForService:Dinner
1
Lamb,DicedRaw 4.65Kg
2
Oil,Olive 93mL
Onion,DicedFrz 1.4Kg
Garlic, Chopped/Minced 15mL
3
Ginger,Ground 7mL
Curry,Powder 93mL
4 BrothBeeff/DryGFRSBase 2.35L
5 Potato,Yukon Gold 1.75Kg Peeled& Cubed
Peas,Frz 781mL
Milk,CoconutBulk 1.25L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
HeatOiloverhighheat,addLambandbrown;removeandsetaside.
Reduceheattomedium,addOnion,GarlicandGinger,cookstirringfor5-6minutes;addCurryandcook2-3minutesuntil Onionsaretender.
ReturnLambtopot,addBeefBrothandbringtoaboil;reduceheatandsimmerfor30minutes.
AddPotatoes,Carrots,PeasandCoconutMilkandcontinuecooking25to30minutesuntilVegetablesaretender.Cooktoan *internaltemperatureof165F/74Cheldforatleast15seconds.
BrothBeeff/DryG-FRSBase(BeefBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Water 235L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions Base,Beef
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
RiceBasmatiPilaff/Dryw/Vegetables(VegetableBiryani)
ForService:Dinner
INGREDIENTS
Carrots,SlicedFrz 625mL
Cauliflower,FloretsFrz 1.5L
Pepper,BlackGrd 30mL AddinSalt,Pepper,GaramMasala,Turmeric,CuminandCinnamon,stirwell.
Spice,GaramMasala 60mL
Coriander,Dried 30mL
Turmeric,Ground 10mL
4
Cumin,Powder 30mL
Cinnamon,Ground 10mL
BrothVegf/DryG-FRSBase 6.25L
RiceBasmatif/Dry 3.15L
Salt,Table 10mL ToTaste
RiceBasmatiPilaff/Dryw/Vegetables(VegetableBiryani)
ForService:Dinner
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BrothVegf/DryG-FRSBase(VegetableBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Water 625L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions
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.
RiceBasmatif/Dry(BasmatiRice)
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Portionaccordingtoservingsize. 3 Discardunusedproduct.
RiceVermicellif/DryPuddingw/Fruit(SheerKhurma)
ForService:Dinner
Butter,Ghee/Clarified 85g
Nuts,CashewsWhole Raw 125mL Chopped
Nuts,AlmondsWhole Blanched 80mL Chopped
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
HeatGheeinapanandaddCashews,Almonds,DatesandRaisin.Fryuntilgolden,removeandsetaside.
Milk,CondensedSwt
Inthesamepan,addVermicelliandfryuntilGolden.Removeandsetaside.
Addtopan,Milkandbringtoasimmer.AddinfriedCashews,Almonds,Raisins,DatesandVermicelli.
MixwellandcookuntilVermicelliiscooked,about2-3minutes.AddCondensedMilk,SaffronandCardamom.Let simmeruntilslightlythickenedandcreamy.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CustardPineappleHmdf/Cnd(BakedPineappleCustard)
ForService:Dinner
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pineapple, CrushedCndJcPk 1L Drained DrainPineappleandreserveSyrup.Place1stportionofSugarwithdrainedPineapplein"custard"pan(s).Heat,stirring constantlyuntilSugardissolves.SpreadPineappleevenlyintocustardcups.
Sugar,Granulated 250mL Inabowl,blendtogetherEggs,Vanilla,Milk,secondSugarportion,andreservedJuice(Syrup).
Carefullypourinto"custard"pan(s).
Coverwithfoilandplace"custard"pan(s)inalargerpancontaininghotWater.Bakeuntilset,approximately1hour.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CustardPineappleHmdf/Cnd(BakedPineappleCustard)
ForService:Dinner
CookTime:40-60mins
DrinkYogurtPlainf/Bulk(SweetLassiDrink)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 YogurtPlain f/Bulk 2.25L AddYogurtandIceCubesintoablenderandblendonlowuntilfrothy.AddWaterandSugartoblenderandblendonlowspeeduntilwellmixed.
CCP-Maintain<40F/4C;discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 YogurtPlainBulk 2.25L Portionyogurtandchilluntilservice 3 CCP-Maintain<40F/4C;discardunusedproduct.
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 100mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.