Special Events Menu Lunar
New Year
Fall/Winter 2025 -26
2025-26 Calendar of Events
SEPTEMBER
Oktoberfest Saturday September 20th 2025 –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
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
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.
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
Chinese Longevity Soup
Pork & Beef Egg Rolls
MAINS
Turkey Stir Fry
With‘Year of the Snake’ Broccoli Florets
Pork Stew & Dumplings
WithSauteed Bok Choy & Vegetable Fried Rice
DESSERTS
Cinnamon Rice Pudding
Fresh Mango
BEVERAGES
Fruit Tea Punch
TeaorCoffee
SNACK CART IDEAS
DRINK IDEASNACK IDEA
LYCHEE SODA
Tip: Mix Lychee juice with sparkling water for a refreshing beverage. Top with mint.
SPRING ROLLS
Tip: Serve individually wrapped warmed spring rolls with individual cups of sweet and sour sauce.
DECORATIONS & ACTIVITES
DECORATION
IDEA
Add a special touch to meal services with a Lunar New Year Card
ACTIVITY IDEA
Host a Lunar New Year celebration and learn more about the Year of the Dragon.
Lunar New Year 2026
Lunar New Year 2026
Lunar New Year 2026
Lunar New Year 2026
Lunar New Year 2026
Lunar New Year 2026
Lunar New Year 2026
Lunar New Year 2026
APPETIZER
Chinese Longevity Soup
Pork & Beef Egg Rolls
MAINS
Turkey Stir Fry
With‘Year of the Snake’ Broccoli Florets
Pork Stew & Dumplings
WithSauteed Bok Choy & Vegetable Fried Rice
DESSERTS
Cinnamon Rice Pudding
Fresh Mango
BEVERAGES
Fruit Tea Punch
TeaorCoffee
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions 3
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 4 Portionaccordingtoservingsize. 5
CCP-Maintain>140F/60C;discardunusedproduct.
SauceSweet&SourHmd(Sweet&SourSauce)
ForService:Allmeals
1 Sugar, GranulatedBulk 300g WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. CombineSugarandCornstarchinkettlewithstoveatmediumheat. Cornstarch 90mL
2 Vinegar,Apple Cider 360mL AddVinegar,Water,andSoySaucetodryingredientsandstiruntilsmooth.
3 Ketchup,Bulk 270mL StirKetchupintomixtureinkettle.Cookuntiltranslucent,stirringconstantly.Serve30mL.
CCP-Maintain>140F/60Cforonly4hrs.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.CCP-Reheat:Totempof165F/74C heldfor15sec,within1hr-onetimeonly.
Soupw/RiceNoodlePorkCabbagef/DryG-FRSBase(ChineseLongevitySoup)
ForService:Allmeals
1
2 BrothChickenf/DryG-FRSBase 7L
3 Noodles,Rice/VermicelliDry 500g
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Preparestockinsouppot.Bringtoaboil.
Reduceheattomediumhighandaddnoodles.Cookfor4minutes. 4 Pork,DicedRaw 2.25Kg
Sauce,SoyBulk 100mL
Carrots,Fresh 2.75Kg Peeled&Sliced
Cabbage,BokChoyFresh 2.75Kg Chopped
Water,Tap 1.75L
Ginger,Ground 15g
Vinegar,Rice 100mL
Cabbage,GreenShredded 500g
Addremainingingredientsandsimmeruntilporkiscooked.
CCP-Cooktoaninternaltemperatureof145F/63Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
BrothChickenf/DryG-FRSBase(ChickenBroth)
Water,Tap 7L 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
TurkeyStirFryf/Stripsw/FreshVeg(AsianTurkeyStirFry)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Ginger,Root Fresh 125mL Grated Heatsesameoilinalargeskilletorgrilltopovermediumheat;addcarrots,cabbage,redpeppers,andginger.Sautéfor approximatelyfiveminutes,stirringregularlytostirfryvegetables.Removeandtransfertoa4inchinsertpanwithlid.
Peppers,Bell RedWhole Fresh 2.5L Sliced
2
Carrots,Fresh 3.15L Julienne
Cabbage,Green Shredded 3.15L
Oil,Sesame 180mL
Water,Tap 1.5L
3
Sauce,Teriyaki 1.1L
Turkey,Strips Ckd 1.5Kg Thawed
Inthesameskilletovermediumheat,addteriyakisauceandwater;mixwell.Addturkeystripstoskilletandmixwelltocoat. Addinthesautéedvegetablemixtureandcombinegently.
4 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
5 Seeds,Sesame 60mL Optional:garnishwithchoppedgreenonionsand/orsesameseeds.
TurkeyStirFryf/Stripsw/FreshVeg(AsianTurkeyStirFry)
ForService:Allmeals
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 8
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
StewPork&Dumplingsw/DryGravyMix(PorkStew&Dumplings)
1
2
3
ForService:Allmeals 04Jul2025|3:47PM
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Vegetable 60mL HeatOilandaddPotatoes,TurnipsandCarrots.CookuntilPotatoesbegintosoften.AddOnionsandGarlic.Continueto cookuntilOnionsaretransparent.
Potato,Yellow Fresh 2L Peeled& Cubed
Turnips,Whole Fresh 2L Peeled& Cubed
Carrots,Fresh 2L Peeled& Cubed
Onion,Yellow WholeFresh 450mL
Garlic, Chopped/Minced 30mL
Pork,Pulledw/o SauceCkd 4Kg
CutPorkinto1inchpieces.FoldPorkandLiquidintopreparedGravy.AddPorktoVegetables.CCP-Cooktoaninternal temperatureof165F/74Cheldforatleast15seconds.
PlacePorkinsteampan
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding
StewPork&Dumplingsw/DryGravyMix(PorkStew&Dumplings)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
G-FLSGravyBrownf/DryMix(BrownGravy)
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
RiceFriedf/Dryw/Veg(VegetableFriedRice)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Rice,White Dry 1.25L Rice:Prepareaspermanufacturerguidelines.
CookPeasslightlyinsteameranddrain Setaside Water,Tap 2.5L
Peas,Frz 1.25Kg
3 Onion, DicedFrz 450g
SauteOnionsandCarrotsinOiluntiltender.
AddRiceandcookuntilheated. Oil, Vegetable 175mL
Carrots Dicedf/Frz 255g
4 Sauce,Soy Bulk 175mL
AddSoySaucetoRicemixture,stirringtomixevenly.StirinPeas.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
5
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.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CarrotsDicedf/Frz(DicedCarrots)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Carrots, DicedFrz 185g SteamorboilCarrotsuntiltender AddMargarineandtoss
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
PastaPenneButtered(ButteredPenne)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Pasta, PenneDry 2.5Kg PreparePastainWateraccordingtomanufacturer'sinstructions.Drainandsetaside.
Margarine, Bulk 125mL Inlargesaucepan,tossPastawithMargarineandParsley.StiruntilMargarineismelted.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.
Vegetable:Prepareproductasperpackageinstructions.AddMargarineandtossgently.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
BokChoySlicedGarlicSauteedf/Freshw/SoySc(SauteedBokChoy)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cabbage,Bok ChoyFresh 6.65Kg WashandcutBokChoydiagonally.BlanchBokChoyinboilingWater.Drain.Donotovercook.
Garlic, Chopped/Minced 50mL BrownGarlicinOil.StirinBokChoyandstir-fryforafewminutes.
3
Sauce,SoyBulk 250mL CombineSaltandOysterSauce.StirintoBokChoy.
Inasmallbowl,dissolveCornstarchinWater.Pourintowok.Stirandcookuntilthickened.
Note:AmountofCornstarchmayvarydependingontheamountofwaterpresentinthefinalproduct.Morewatercontentmaymeanmore cornstarchthatwillbeneeded.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Mangof/Frz(Mango)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Mango,Frz 56Kg Thawed Portion125mLMangointoindividualservingdishes. 3
NOTE:Chillunderrefrigeration<40F/4C.
PuddingRiceHmdw/Cinnamon&Nutmeg(RicePudding)
ForService:Allmeals
1
Rice,WhiteDry 1L
Sugar,GranulatedBulk 125mL
2
Salt,Table 5mL
Milk,2%Bulk 500mL Cold
Extract,VanillaImitation 5mL
Milk,2%Bulk 4.2L
3
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Rice:Prepareaspermanufacturerguidelines.
CombineSugar,Salt,1stportionofMilk,andVanilla UsingMixermixonlowspeedonlyuntilblended
CCP-Maintain<40F/4C.
ScaldremainingMilkinasaucepanovermediumhighheat.BeatEggsslightly.
CCP-Maintain<40F/4C.
BlendhotMilk,Eggs,andSugar/Milkmixture.
PuddingRiceHmdw/Cinnamon&Nutmeg(RicePudding)
PourhotWateraroundcups.Bake(seeabove)oruntilaknifeinsertedcomesoutclean.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
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.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 100mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.
TeaFruitPunchf/BIB&RTSw/GingerAle(FruitTeaPunch)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Tea:Prepareasperseparaterecipe.Allowtocooldown.
2 TeaSpicedChai f/Bag 1.25L Prepared
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.
BlendwithJuicesandSugar;stirwelltodissolveSugar.Chilluntilservice.
NOTE:Chillunderrefrigeration<40F/4C.
JuicePineapple f/BIB 1.25L
3 Sugar,Granulated Bulk 315mL
JuiceOrangef/BIB 1.25L
Juice,LemonBulk 315mL
4 DrinkSoftGinger Ale12z 19L Addservicetime,addGingerAleandIceCubestochill. 5 CCP-Maintain<40F/4C;discardunusedproduct. 6 Discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Juice,OrangeConc4:1 500mL Prepareproductasperpackageinstructions
Water,Tap 2L 3 CCP-Maintain<40F/4C;discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Juice,PineappleConc4:1 500mL Prepareproductasperpackageinstructions
Water,Tap 2L
CCP-Maintain<40F/4C;discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
TeaBag,Chai 1389bag
Prepareproductasperpackageinstructions Water,Tap 2.5L Boiled
CCP-Maintain>140F/60C;discardunusedproduct.