You’re invited to our Potluck Harvest Supper!
In the spirit of Barbara Kingsolver’s Animal, Vegetable, Miracle, we are excited to organize a town-wide potluck supper as a concluding event for A Book Grows in Topsfield. This potluck supper is our answer to an old-fashioned barn-raising. But instead of raising a barn, we would like to see the community of Topsfield come together to share their bounties of food at the end of harvest season.
Date: Friday, October 22nd, 2010
Place: Coolidge Hall, Topsfield Fair Grounds.
Time: 6:00 p.m. Arrive, meet and greet your neighbors
6:30 p.m. Dinner is served!
7:00 p.m. Pumpkin-decorating begins
7:30 p.m. Concert featuring Soulhouse 7
What to Bring
One dish from one of the food categories (main dish, side dish, bread) that will feed at least 6-8 people.
A serving dish and serving utensil(s) labelled with your name.
Your ingredient card listing the dish’s ingredients.
A pumpkin, if you would like to participate in the pumpkin-decorating!
Please sign up at the library by choosing a dish from one of 3 food categories: main dish, side dish, or breads. Please take an empty ingredient card and a copy of our food safety guidelines (they are also reproduced below). Lastly, please sign your name on our sign-up sheet with your contact info, what type of dish you’ll be bringing, and the number of people who will be attending.
Participating in a Safe Community Pot Luck Supper
Please following the below guidelines and remember to bring the ingredient card with you for the event – October 22, 2010, at Coolidge Hall, Fairgrounds. Arrive between 6 – 6:30 p.m., Supper begins @ 6:30.
- Do not participate in preparing food if you or your household has been sick during the past week. Germs can be transmitted. Keep in mind the 4 major principles of food safety: Clean, Separate, Cook and Chill.
- Know how to keep the food you have prepared safe by keeping your dish either hot or cold depending on the temperature it needs to be.
o Hot dishes need to be brought to full temperature and cooked completely before transporting.
o Cold dishes and salads need to be prepared and kept at 40° or lower before transporting.
- Do not prepare dishes to far in advance of event. The fresher the better for dishes that require baking, eggs, mayonnaise or other products that are prone to easy spoiling.
- Know the danger zone temperature for contaminating foods, between 140°and 40° is not safe.
- Keep hands, containers, and utensils clean and make sure your dish is served with a clean utensil.
- Take an index card provided and make sure you arrive with the list of
ingredients in your dish. Remember that someone may have allergies.
We hope that these guidelines do not prevent you from participating and enjoying a wonderful meal with friends and community. We want this to not only be fun, but safe. Thank you for your help!
