All special event menus, recipes, nutritionals and costing can be accessed on Synergy Tech Suite®. Spring Summer Special Events Menu
2024 Calendar of Events
MARCH
March Equinox Tuesday March 19th, 2024
Purim Sunday March 24th 2024
Good Friday March 29th, 2024
Easter Sunday March 31st, 2024
APRIL
Easter Monday April 1st, 2024
Eid A Fitr Wednesday April 10th, 2024
Passover Tuesday April 23rd, 2024 to Tuesday April 30th
MAY
Cinco de Mayo May 5, 2024
Mother’s Day Sunday May 12th, 2024
Victoria Day Monday May 20th, 2024
JUNE
Father’s Day Sunday June 16th, 2024
June Solistice Thursday June 20th, 2024
National Indigenous Peoples Day June 21, 2024
2024 Calendar of Events
JULY Canada Day Monday July 1, 2024 AUGUST Civic Holiday Monday August 5th, 2024 W I S H I N G Y O U A F U N - F I L L E D SPRING & SUMMER S E A S O N !
HAWAIIAN LUAU
Appetizer
Caramelized Onion Dip & Pita Bread
Fiesta Chicken Chowder
Mains
Grilled Haddock with Fresh Mango Salsa
with Pineapple Cucumber Salad
Fruit Glazed Hawaiian Ham
with Sugar Snap Peas & Macaroni Salad
Desserts
Aloha Orange Blossom Cake
Tropical Fruit Cocktail with Coconut
Beverages
Fruit Punch Cocktail
Tea or Coffee
HAWAIIAN LUAU
Snack Cart Ideas
Drink IDea: pineapple juice
Tip: Serve in a wine glass with a slice of pineapple to garnish
Snack IDea: Chips and guacamole
Tip: Serve chips or soft tortillas with guacamole portions in a food tray
HAWAIIAN LUAU
DECORATIONS & activities
Hand out Hawaiian leis as residents enter the dining room
Add a special touch to meal service with a Hawaiian Luau card
DipOnionCaramelized(CaramelizedOnionDip)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Olive 190mL HeatOilinalargepanovermediumheat.AddOnionsandcookuntilbrownandcaramelized,for20minutes.TransferOnions toasmallbowlandchilluntilcold.
2
Onions,Fresh Yellow 8L SlicedThin
NOTE:Chillunderrefrigeration<40F/4C.
3 SourCream f/Bulk 1.5L BlendOnions,SourCream,ButtermilkandSaltuntilwellcombined.
Milk,Buttermilk Bulk 780mL
Salt,Table 30mL
4 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Make 60mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:11PM Page1of18
SourCreamf/Bulk(SourCream)
1
2
3
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill 1zLadle 30mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
SourCream,RealBulk 1.5L PortionSourcream Serveasdesired
CCP-Maintain<40F/4C;discardunusedproduct.
11Dec2023|9:11PM Page2of18
SoupChickenChowderFiestaf/DryG-FRSBase(FiestaChickenChowder)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Chicken,ThighBnlsSknls 20each Chopped CombineMeat,Onions,Garlic,BayLeaf,BaseandWater.Bringtoaboil;thensimmerfor20-25min.
Onions,FreshYellow 450g Chopped
Garlic,Minced 35mL
2
BayLeaf,Whole 4leaf
Water 4L
Base,ChickenG-FRS Dry 15mL
Celery,DicedFresh 560g
Tomatoes,DicedCnd 2L
3
Corn,WholeKernel Frz 250g
Addremainingingredients.Bringtoaboilandsimmer20-30minto*internaltemp>165F/74Cheldfor15sec.Remove BayLeafbeforeserving.
Page1of2 COOKTIME COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 90Min Simmer 6zLadle 180mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:11PM Page3of18
SoupChickenChowderFiestaf/DryG-FRSBase(FiestaChickenChowder)
ForService:Dinner
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Beans, BlackCnd 250mL
Thyme, Fresh 8mL Chopped
Salt,Table 11/2 tsp
Pepper, BlackGrd 11/2 tsp
4
5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7
8
CCP-Maintain>140F/60C;discardunusedproduct
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2
11Dec2023|9:11PM Page4of18
FishHaddockGrldf/Filletw/MangoSalsa(GrilledHaddockw/MangoSalsa)
ForService:Dinner
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Margarine, Solids 375mL Inapot,combineMargarine,Sugar,Garlic,Juice,andSoySauce.StirovermediumheatuntiltheSugardissolves.
Sugar,Brown 375mL
2
Garlic,Fresh 125mL Minced
Juice,Lemon Bulk 188mL
Sauce,SoyBulk 125mL
3 SalsaMango w/FreshTomato 60mL PrepareMangoSalsaasperseparaterecipe.
4 Fish,Haddock Fillet 50 each(6z)
CoattheFishinthewarmSauceimmediatelypriortogrilling.Heatgrilltomedium-highheat.PlaceFishongrill.Cookfor5min eachside,bastingwithsauceduringcooking.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
5 Servewith30mLMangoSalsa.
6 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Page1of2 COOKTIME COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 10Min Grill StraightSpatula 90g 50
11Dec2023|9:11PM Page5of18
FishHaddockGrldf/Filletw/MangoSalsa(GrilledHaddockw/MangoSalsa)
ForService:Dinner
7
8
9
10
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2
PREPARATIONSTEP
INGREDIENTS AMOUNT INGREDIENTPREP
11Dec2023|9:11PM Page6of18
SalsaMangow/FreshTomato(MangoSalsa)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 Tomatoes,FreshMed 1.4L Diced
CombineTomatoes,Peppers,Mango,andOnionsinabowl;Tosstogether.
Peppers,RedFreshSwt 250mL Diced
Mango,Fresh 690mL Diced
Onions,Fresh Green/Spring
Juice,Lime
Coriander,Dried 15mL
Vinegar,AppleCider 45mL
3
Honey 15mL
Salt,Table 5mL
Pepper,BlackGrd 10mL
Sauce,HotPepper 10mL
Combineremainingingredientsandwhisktoincorporate;PouroverVegetable/Fruitmixture,chilluntil15minprior service.
4 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Mix&Chill 2zLadle 60mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
125mL
Chopped
140mL
11Dec2023|9:11PM Page7of18
HamGlazedPineappleBkdf/Bnls(GlazedHam)
ForService:Dinner
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Ham,Buffet FlatBnls 5.5Kg
PourWateroverHaminbakingpan(s).Coverwithfoilandbakeat325F/162Cfor3-3.5hrs
3 Water 600mL CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
4 Sugar,Brown 250mL CombineremainingIngredientsforGlaze.Setaside.
Cornstarch 60mL
Syrup, Pancake/Maple 125mL
JuicePineapple RTS 625mL
5 Assembly:ServeHamwith15mLGlazeoverHam.
6 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
7 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
8 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Page1of2 COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 162.0°C Bake Tongs 90g 50
11Dec2023|9:11PM Page8of18
HamGlazedPineappleBkdf/Bnls(GlazedHam)
ForService:Dinner
10
11
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CookTime:3-3.5h
Page2of2 INGREDIENTS AMOUNT PREPARATIONSTEP
9
11Dec2023|9:11PM Page9of18
JuicePineappleRTS(PineappleJuice)
1
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
3 Discardunusedproduct.
SERVINGSIZE YIELD 250mL 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:11PM Page10of18
*NONE(NONE)
ForService:Dinner
SERVINGSIZE YIELD 1each 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1
11Dec2023|9:11PM Page11of18
MacaroniSaladHmd(MacaroniSalad)
ForService:Dinner
1
2 Pasta,MacaroniElbowDry 850g Wash,drainandseparateLettuceLeaves.CookMacaroni;drainandrinseincoldwater.
Carrots,Fresh 1.65Kg Shredded
Onions,FreshWhite 40g ChoppedFine
Lettuce,Iceberg 575g
Vinegar,WhiteDistilled 75mL
Mayonnaise,Bulk 590mL
3 Sugar,Granulated 20mL
Parsley,Dried 35mL
Paprika 20mL
4 MixVegetables,MacaroniandDressingmixture.LineplatewithLettuceLeaf.Topwith125mLofSalad.
5
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Make #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
MixSugar,Vinegar,andSaladDressinguntilSugarisdissolved;addSeasoning.
CCP-Maintain<40F/4C;discardunusedproduct
11Dec2023|9:11PM Page12of18
SaladPineapple&Cucumber(Pineapple&CucumberSalad)
ForService:Dinner
1
2
3
4
5 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Make 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
188mL CombineLimeZest,LimeJuice,SaltandChiliPowder.
188mL
31mL
Lime,Zest
Juice,Lime
Salt,Kosher
ChiliPowder,Mild 31mL
Pineapplef/Fresh 7.8L Cubed CombinePineapple,CucumberandOnions.MixwithSeasoningevenly.
3.75L Sliced
781mL SlicedThin
Cucumber,EnglishFresh
Onions,FreshRed
Cilantro,RawBunch 781mL Chopped AddCilantroontop.
11Dec2023|9:11PM Page13of18
Pineapplef/Fresh(FreshPineapple)
INGREDIENTS AMOUNT PREPARATIONSTEP
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 Pineapple, Fresh 12.2Kg
RemovecrownbyholdingPineappleinonehandandcrowninother,thentwistinginoppositedirections TrimtopofPineappleandcutoffbase Usingasharpknife,removepeelbyusingadownwardcuttingmotion.Removeeyesbymakingnarrowwedge-shapedgroovesintoPineapple. CutdiagonallyaroundFruit,followingpatternofeyes.CutawayaslittleofFruitaspossible.CutPineappleverticallyintoeights,thencuthard centercorefromeachspear.TomakePineappleChunks,cuteachspearintopiecesofdesiredsize.
3 CCP-Maintain<40F/4C;discardunusedproduct.
SERVINGUTENSIL SERVINGSIZE YIELD SolidSpoon 125mL 50
11Dec2023|9:11PM Page14of18
PeasSugarSnapf/Frz(SugarSnapPeas)
ForService:Dinner
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Peas,Sugar SnapFrz 4.5Kg SteamorboilVegetablesuntiltender.AddSeasoningsandmixwell.
Margarine, Solids 125mL
2
Salt,Table 5mL
Pepper, BlackGrd 5mL
3 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 Discardunusedproduct.
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Steam 4zSolidSpoodle 125mL 50
11Dec2023|9:11PM Page15of18
CakeOrangeIcedRtS(IcedOrangeCake)
ForService:Dinner
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Slicewhilefrozen.
2 Plateandthawininclosedstorageunitorcoveredatroomtemperature45-60minutes
3 Portionaccordingtoservingsize.
4 CCP-Maintain<40F/4C.
5 Discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Thaw CakeServer 1slice 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:11PM Page16of18
FruitTropicalf/Cndw/Coconut(TropicalFruitwithCoconut)
ForService:Dinner
1
2 Coconut,ShreddedSweet
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKTEMP COOKMETHOD SERVINGSIZE YIELD 0.0°C Chill 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
FruitSalad,TropicalCnd 6.25L Drained *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
480mL GentlystirinCoconut.Chillbeforeserving.
11Dec2023|9:11PM Page17of18
DrinkFruitPunchf/Mix(FruitPunch)
ForService:Dinner
3
COOKMETHOD SERVINGSIZE YIELD Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Water 6.25L Prepareproductasperpackageinstructions. DrinkMix,FruitPunchCrystals 625g
1
2
CCP-Maintain<40F/4C;discardunusedproduct.
11Dec2023|9:11PM Page18of18
Hawaiian Luau
Hawaiian Luau
Hawaiian Luau
Hawaiian Luau
Hawaiian Luau
Hawaiian Luau
Hawaiian Luau
Hawaiian Luau