Special Events Menu
Fall/Winter 2025 -26
Pajama Party
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 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.
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.
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.
Chef David Pyper Culinary Specialist, Ontario
APPETIZER
Cheesy Sausage in a Blanket
Loaded Baked Potato Soup
MAINS
Eggs Benedict with Peameal & Hollandaise Sauce
Served with a side of home fries and tossed salad with Italian dressing.
Belgian Waffles with Pineapple, Strawberry, & Kiwi
Topped with whipped cream and chocolate syrup
DESSERTS
Chocolate Lava Cake
Strawberry Banana Yogurt Parfait
BEVERAGES
Orange Infused Water
TeaorCoffee
SNACK CART IDEAS
DRINK IDEASNACK IDEA
HOT CHOCOLATE BAR
Tip: Create your very own Hot Chocolate Bar with delicious toppings.
DESSERT BAR
Tip: Sweeten up your day with ice cream and baked goods.
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Decorate your snack cart or table with balloons and a table skirt
Color Your Own Sleeping Mask Activity
Set up a photo booth for fun and memorable pictures using props.
Pajama
Party
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Party Pajama
Party
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Pajama
APPETIZER
Cheesy Sausage in a Blanket
Loaded Baked Potato Soup
MAINS
Eggs Benedict with Peameal & Hollandaise Sauce
Served with a side of home fries and tossed salad with Italian dressing.
Belgian Waffles with Pineapple, Strawberry, & Kiwi
Topped with whipped cream and chocolate syrup
DESSERTS
Chocolate Lava Cake
Strawberry Banana Yogurt Parfait
BEVERAGES
Orange Infused Water
TeaorCoffee
ForService:Allmeals
5 CookTime:20-30min SausagePorkCountryWrappedw/Cheese&PuffPastry(CheesySausageinaBlanket)
1 PastryDough,Puff Sheet 2Kg
SausagePorkCountry LinkSknlsRTC 50each
2
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Rollouta40gsquareofPuffPastryintoarectangularshapetofullyenclose1Sausage.
OneachpieceofrolledoutPuffPastry,place1Sausage,30gCheeseand8gofOnions;rollthePuffPastryuptocreatea sealedPastrylogwiththeSausage,CheeseandOnionsinside. Cheese,CheddarBlock 1.5Kg Shredded Onion,Green/Spring Whole 400g Chopped
3 Egg,ShellMedium 5each
CrackEggsandwhisk;withapastrybrush,brushtheseamsofthesealedlogwiththeEggmixture Placeonagreasedbakingsheet(s),placelogsandbrushtheEggWashovertheentirepastrylogandbaketoan *internaltemperatureof165F/74Cheldforatleast15seconds. 4
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. Refertolocalorregionalpublichealthregulationsforspecifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.
SoupPotatoBakedLoadedf/DryBase(LoadedBakedPotatoSoup)
ForService:Allmeals
1
2 Bacon,Pork1822ctRaw 20strip Diced
Onion,Yellow WholeFresh 500g Chopped
Garlic, Chopped/Minced 50mL
Margarine,Bulk 250g
3
Flour,All Purpose 250mL
Salt,Table 15mL
Pepper,White Grd 15mL
Thyme,Leaves Dry 25mL
Water,Tap 5L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Inalargesaucepanovermediumheat,cookBaconuntilcrisp.Drain,discarddrippings.SetBaconaside.
CCP-Maintain<40F/4C;discardunusedproduct.
SauteOnionandGarlicinMargarineuntiltender.StirinFlour,andSeasoning;mixwell.
GraduallyaddWater,BaseandPotatoes.Bringtoboilandstirfor2minutes.SimmeruntilPotatoesaresoft.Usinghand blenderorrobocoupe,pureeuntilsmooth.SlowlyaddCreamandPepperSauce.Bringtosimmer.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
SoupPotatoBakedLoadedf/DryBase(LoadedBakedPotatoSoup)
ForService:Allmeals
PotatoBkdf/Fresh 2.5Kg Peeled& Cubed
Cream,Half&Half Bulk 1.75L
Sauce,Tabasco 15mL
Base,ChickenDry G-FRS 100mL
5 Cheese,Cheddar Shredded/Grated 200g
GarnishwithBaconandCheese. 6
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
PotatoBkdf/Fresh(BakedPotato)
120mL ScrubPotatoesandremoveblemishes Arrangeonbakingsheet(s) BrushlightlywithOilandbakeuntiltender
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
ForService:Allmeals
1 Water,Tap 1.5L WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.CombineWaterandVinegarinashallowpan.BreakEggsinto shallowpan.Bakeat350F/177Cuntilyolkissetandproducthasreachedan*internaltemperatureof165F/74C.
Vinegar, WhiteBulk 20mL
Egg,Shell Medium 50each
2 Bacon, Peameal Sliced 1.5Kg
3 Sauce Hollandaise f/Mix 1.5L
4 BreadEnglish MuffinWW 25each
SlicePeamealinto30gslicesandcookaspermanufacturersinstruction.Cooktoan*internaltemperatureof160F/71Cheldforatleast15 secondsandmaintainat>140F/60Cuntilservice.
PrepareHollandaiseaccordingtoseparaterecipeand*maintainat>140F/60Cuntilservice.
5
SplitEnglishMuffinsinhalfandlightlytoast.Toserve,place1/2EnglishMuffinonplate.Topwithone30gslicePeamealBacon,onePoached Egg,and30mLHollandaiseSauce.
CCP-Maintain>140F/60Cforonly4hours. Discardunusedproduct.
SauceHollandaisef/Mix(HollandaiseSauce)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2
SauceMix,Hollandaise 400g Prepareproductasperpackageinstructions
WaterTap 3L 3 CCP-Maintain>140F/60C;discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Water,Tap 3L Pourintoglassandserve
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions 3
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
SyrupChocolatef/Bulk(ChocolateSyrup)
ForService:Allmeals
1
1.5L WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Drizzleoverasdesired.
Syrup,Chocolate
ForService:Allmeals
3 CCP-Maintain<40F/4C;discardunusedproduct. ToppingWhipped(WhippedTopping)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Topping,WhipNon-Dairy 15L Prepareproductasperpackageinstructions.
PotatoHomeFriesf/FreshDicedw/Onion(Homefries)
Margarine,Bulk 250mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Potato,DicedFrz 4.75Kg PlacePotatoesinpan(s)andSteamfor10-15minutestosoften. 3
HeatMargarine.AddOnions,Potatoes,andSeasonings.Sauteovermediumheatfor10-15minutesoruntilPotatoesare browned.Cooktointernaltempof165F/74Cheldfor15seconds.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CookTime:20-30min
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Lettuce,IcebergWhole 650g
Lettuce,GreenLeaf 450g
3 Carrots,Fresh 300g Shredded
4 Dressing,ItalianBulk 750mL
CleananddrainGreens.TearLettuceintobite-sizedpiecesandmixtogetherinamixingbowl.
AddCarrotsandmixlightly.
JustbeforeservingaddDressingandtosstomix.Serveimmediately.
5 CCP-Maintain<40F/4C;discardunusedproduct.
ForService:Allmeals
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
ForService:Allmeals
3 CCP-Maintain<40F/4C;discardunusedproduct. Strawberries&KiwisSlicedf/Fresh(FreshStrawberryandKiwi)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Strawberries,Fresh 1.45L Hulled&Sliced WashFruitsbeforepreparation.Portionintoservingdishes.
2
1.45L Peeled&Sliced
CakeChocolateLavaIndv(ChocolateLavaCake)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C.
Discardunusedproduct.
ParfaitYogurtStrawberryBananaw/Granola(StrawberryBananaYogurtParfait)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Strawberries,Fresh 3L Mashed Mash1stportionofStrawberriesandmixwithSugar.
Sugar,Granulated Bulk 60mL
YogurtVanillaLF f/Bulk 3L
GranolaMaplenut 1.5L
Strawberries,Fresh 25each Halved
Toserve:Layer30mLofYogurt,3Bananaslices,15mLmashedStrawberriesand15mLGranola.Repeatlayerandgarnish withStrawberryhalf.
BananaWhole f/Fresh 12each Sliced 4 CCP-Maintain<40F/4C;discardunusedproduct.
BananaWholef/Fresh(Banana)
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarmenvironments asitmaypromotemoldgrowth.
YogurtVanillaLFf/Bulk(VanillaYogurt)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Yogurt,Vanilla LFBulk 3L Prepareproductasperpackageinstructions. 3 CCP-Maintain<40F/4C. 4 Discardunusedproduct. 5
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
WaterInfusedw/Oranges(OrangeInfusedWater)
ForService:Allmeals
1
2 Water,Tap 9L
3
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Washandsliceoranges.Addslicedorangestowaterincleanjugs.CoverandChill.
*Makeadayaheadtoenhanceflavour.
CCP-Maintain<40F/4C;discardunusedproduct.