Read it and Eat!
If you cannot attend our events this year (May 20th, July 22nd, September 23rd), you can still submit a recipe for our community cookbook! Email our Programs Coordinator, Sarah Robbitts-Terry at sarah@portsmouthhistory.org to submit your recipe.
FAQs
What is currently in-season?
Arugula, asparagus, carrots, chicory, chives, collard greens, endive, fiddleheads, green onions, mushrooms, pea shoots, radicchio, radishes, rosemary, rhubarb, swiss chard, tarragon, thyme, turnips, watercress
How many people should my dish serve?
We usually have 15-20 people at each Read It and Eat event, however each of those individuals will all be making a dish! If your recipe serves 4-6, that should be more than enough. People tend to take small portions so they can try everything.
Will alcohol be served? Can I use it in a recipe?
Per the conditions of our liquor license with the city, we do not serve alcohol at these events, and guests cannot bring alcohol to drink. However, dishes with cooked alcohol are perfectly fine to bring.
How are food allergies handled?
We do ask people to provide us with a list of ingredients in their dishes, but this is a potluck-style dinner with dishes all laid out together on a long table and served family-style. Dishes are prepared at individuals’ homes and cross-contamination cannot be ruled out.
Are non-alcoholic drinks provided?
Yes! In addition to water and seltzer, we provide fun mocktails for everyone to enjoy!
Can I plug in my crock pot?
Unfortunately, we do not have enough outlets to accommodate crock pots or other electrical equipment. Dishes must come ready to be served.
