North Shore Artisan Market – Food Vendors – Sat-Sun, June 27-28 (Northbrook)

Please print out and complete the Temporary Food Permit if you will be serving cooked food or food that is portioned on site. Click here to download the Temporary Food Permit.

Cottage Food Vendors – No temporary food application required.  However, please answer questions below and submit cottage food licesnse using form below.

Shelf Stable Vendors who are not handling food (made in commercial kitchen):  Please answer questions below and submit last kitchen inspection report and food service manager license.  No temporary food application required.

Shelf Stable Food Vendors who are sampling/handling food. Please answer questions below and submit last kitchen inspection report or cottage food license.  Either submit IDPH Sampling permit or food service manager license.  No application required.

Vendors who are providing food service (meaning on-site prep/warming/service (non-shelf stable) complete the Temporary Food Service Permit (link below) and submit all relevant paper work answering the questions below.

Permit Link: http://northshoreartisanmarket.com/wp-content/uploads/2026/06/Northbrook-Temporary-Food-Permit.pdf

Please use the form below (scroll down to submit your paperwork).

For vendors required to pay the $25 permit fee, we will pay the fee to the Village on your behalf and invoice you afterward. Note if the form is late the fee is between $50-100.

Step Two – Fill in Section I — This info is the same for all participating vendors for North Shore Artisan Market- Winnetka (If you use link provided already completed)

  • Event Organizer: INV Marketing Group
  • Name of Event:   North Shore Artisan Market- Northbrook
  • Address of Event: 1810 Walters Ave. Northbrook
  • Date(s) of Event: Sat-Sun, June 27-28, 2026
  • Time(s) of Event: 10am-4pm both days
  • Initial Set-up time for Inspection:  9am

Section II & III – Vendor Specific Information 

Include your handwashing setup, clearly label prep vs. consumer areas, note whether food is prepared on- or off-site, indicate use of disposable utensils/plates, and include any warming or cooking stations, if applicable.