Special Events Menu Valentine’s
Day
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
Roasted Red Pepper Soup
Red Beet Citrus Salad
MAINS
Beef Wellington with Apple & Sage Gravy
WithMini Roasted Rosemary Potato & Cinnamon Honey Glazed Carrots
Brussels & Gruyere Potato Casserole
WithLemon Parmesan Asparagus
DESSERTS
Butterscotch Ice Cream
Chocolate Mini Brownies
BEVERAGES
Lemon Cherry Cooler
TeaorCoffee
SNACK CART IDEAS
DRINK IDEASNACK IDEA
STRAWBERRY MILKSHAKE
Tip: Set up a milkshake bar and serve freshly made strawberry milkshakes
CHOCOLATE STRAWBERRIES
Tip: Set up a milkshake bar and serve freshly made strawberry milkshakes
DECORATION & ACTIVITY
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to meal services with a Valentine’s Day Card
Organize a Valentine’s Day card decoration activity. Allow residents to create
APPETIZER
Roasted Red Pepper Soup
Red Beet Citrus Salad
MAINS
Beef Wellington with Apple & Sage Gravy
WithMini Roasted Rosemary Potato & Cinnamon Honey Glazed Carrots
Brussels & Gruyere Potato Casserole
WithLemon Parmesan Asparagus
DESSERTS
Butterscotch Ice Cream
Chocolate Mini Brownies
BEVERAGES
Lemon Cherry Cooler
TeaorCoffee
SoupPepperRstdw/Potatof/DryG-FRSBase(RoastedRedPepperSoup)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Peppers,RedSlicedRstd Cnd 4Kg PlaceRoastedRedPeppersinablenderorfoodprocessor,andblenduntilsmooth.
Water,Tap
3
4.5L Inalargesaucepan,mixPeppers,Potatoes,Water,Base,Onion.CookPotatoesuntiltender.
Onion,ChoppedFresh 200g
Base,VegetableDryG-FRS 90mL
Potato,DicedFresh 600g
4 Basil,LeavesDry 25mL SeasonwithBasil,Oregano,GarlicPowderandPepper.Bringmixturetoaboil.Lowerheatandsimmeronlowheatfor30 minutes.
Oregano,Dry 25mL
Garlic,Powder 25mL
Pepper,BlackGrd 15mL SourCreamf/Bulk 500mL
5 Addsourcreamtosoupasgarnishattimeofservice
SourCreamf/Bulk(SourCream)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 SourCream,Bulk 500mL PortionSourcream Serveasdesired
3 CCP-Maintain<40F/4C;discardunusedproduct.
BeefWellingtonf/RTC(BeefWellington)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
PotatoBrusselsSproutGruyereCasseroleHmd(Brussels&GruyerePotatoCasser)
ForService:Allmeals
1
2 Potato,Tots/Puffs 4.25Kg Prepared
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Preheatovento375F/190.Grease2"hotelpans. Preparepotatototsaspermanufacturerinstructions(deepfryeroroven).Seasonwithsaltandpeppertotaste,set aside.
Egg,WholeLiquid 1.3L Inalargebowl,whiskeggs,creamandsalttotaste.
3
Cream,Half&Half Bulk 480mL
4 Cheese,GruyereBlock 1.9Kg Shredded Stirincheese,herbsandgarlic.
Basil,Fresh 237mL
Parsley,Fresh 237mL Chopped Garlic, Chopped/Minced 125mL
5 Fennel,Fresh 3.8Kg Cored&Sliced Inanotherlargebowl,tossallingredientswitheggmixtureuntilwellcombined.
BrusselsSprouts, Fresh 2.85Kg Halved
Portionintogreasedhotelpansandcoverwithfoil.
Bakefor30-40minutesuntilcustardisset.Removefoilandbakeforanother5-8minutesuntillightlybrowned.
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PreparePoultryGravyasperrecipe
PrepareAppleCiderasperrecipe
Sage,Fresh 500mL Inasaucepan,pourAppleCiderandbringtoaboil.Reducebyhalf
Salt,Table 5g ToTaste
Pepper,BlackGrd 5g ToTaste
Meanwhile,graduallyaddthePoultryGravyto125mLofwaterinabowlwhilewhisking.Setaside 5
Add250mLofwatertotheAppleCiderreductionandbringtoaboil.AddinPoultryGravytosaucepanwhilewhisking, reduceheatandsimmerfor3minutes,stirringoccasionally
AddchoppedSagestirwell.AddinSaltandPeppertotaste,stirwellandserve.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
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.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 DrinkMix,AppleCiderDry 160mL Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
G-FLSGravyPoultryf/DryMix(PoultryGravy)
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
PotatoRstdMiniw/Rosemary(MiniRosemaryRoastedPotatoes)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Margarine, Bulk 120mL Melted CombinePotatoes,Margarine,andRosemary.Mixwell.PreparePotatoesaccordingtopackagedirections.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
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.
PotatoParisiennef/Fresh(ParisiennePotatoes)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Potato,Yellow Fresh 32each PeelandcutPotatoesindesiredshape;partiallycookbyboilingorsteaminginenoughWatertocoverPotatoes,about10min, Drainwell.
2
Oil,Olive 80mL PlacePotatoesonbakingsheetsgreasedwellwithhalftheOil,PourremainingOiloverPotatoesandsprinklewithGarlic, Parsley,Pepper,andPaprika.
Garlic,Whole Fresh 19mL Chopped Fine
19mL Chopped Fine
4 PlaceSheetPan(s)inoven&cookturningonceduringcooking. 5 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
PotatoParisiennef/Fresh(ParisiennePotatoes)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CookTime:30-45min.
RiceWhitef/Dry(FluffyRice)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Rice,White Dry 215L PlaceRiceandMargarineinshallowbakingpan;addWaterandcoverpanwithheavydutyfoilthenBakeintheoven.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Carrots,SlicedFrz 45Kg SteamorboilCarrotsuntiltender.
Margarine,Bulk 120g MeltMargarineinasaucepanovermediumheatandaddHoney,BrownSugarandCinnamon.HeatuntilSugarmelts.Pourover Carrots.Gentlymix.
CCP-Maintain>140F/60C;discardunusedproduct.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
AsparagusGrldf/Freshw/LemonParmesanTopping(Asparagusw/LemonParmesanTopping)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Cheese,Parmesan Shredded/Grated 50mL Grated WhisktogetherCheese,LemonJuice,Zestfromfreshlemons,firstportionOil,Dijon,Garlic,SaltandPepper.Coverand chilluntilreadytouse.
Juice,LemonBulk 560mL
Oil,Olive 750mL
Mustard,Dijon 190mL
2
Garlic, Chopped/Minced 2Tbsp
Salt,Table 13/4 tsp
Pepper,BlackGrd 13/4 tsp
Lemon,Fresh 2each SEENOTE
3
Salt,Table 5mL TossAsparaguswithremainingOil,SaltandPepper.PlaceAsparagusongrilloringrillpan.Cookuntilcrisp,turning frequently.PlaceonservingplatteranddrizzlewithLemonParmesanCheesetopping.
Pepper,BlackGrd 5mL
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
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Beets,SlicedCnd 5.35L Drained PlacedrainedBeetsandMandarinOrangesintobowl.
Orange,MandarinCnd JcPk 960g Drained
Vinegar,AppleCider 100mL
Juice,LemonBulk 125mL
CombineVinegar,Juice,HoneyandPepper.Whisktogethertoblend.PourDressingoverBeetmixture.Tosslightlyto coat.Chilluntilservice.
IceCreamButterscotchBulk(ButterscotchIceCream)
ForService:Allmeals
1
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<32F/0C
3 Discardunusedproduct.
FollowthepackagedirectionsforpreparingBrowniebatter.Spreadevenlyingreasedsheetpanandbakeperpackage instructions.AllowBrowniestocool.
PrepareVanillaFrostingsperseparaterecipe.AddMintandGreenColoring(optional);blendwell.CoverBrowniewithathin layerofMintIcing.Placeinrefrigeratorandallowtoset.
PrepareChocolateFrostingperseparaterecipe.WhenMintIcinghasset,coverwiththinlayerofChocolateIcing.Allowboth Icingtoset,into2x2"squares.Refrigerate.
1 Margarine,Bulk 173mL Thawed *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CreamMargarineuntilfluffy;addSugargraduallyonmediumspeed;mixuntilfluffy.
CCP-Maintain<40F/4C;discardunusedproduct.
FrostingChocolateHmd(ChocolateFrosting)
Margarine,Bulk 173mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
CreamMargarineuntilfluffyusingamixer;addSugargraduallyonmediumspeed;mixuntilfluffy
AddremainingIngredients;blenduntilsmooth.
CCP-Maintain<40F/4C;discardunusedproduct.
DrinkLemonadef/RTSw/Syrup&Cherries(LemonCherryCooler)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
DrinkLemonadePC 6.25L CombineLemonade,CherrySyrupandVanillaSyrup.Chill.GarnishwithaCherry.
Syrup,Cherry 750mL
Syrup,Vanilla 750mL
Cherries,Maraschino 50each
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee,RegularGround 175g Prepareproductasperpackageinstructions. Water,Tap 9.4L Boiled
3 CCP-Maintain>140F/60C;discardunusedproduct.
Teaf/BagIndv(HotTea)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Tea,BagBlack 50each
Water,Tap 9L Boiled
Prepareproductasperpackageinstructions.
3 CCP-Maintain>140F/60C;discardunusedproduct.