North Shore Artisan Market – Food Vendors – Sat-Sun, May 30-31 (Winnetka)

Please use form fill below to submitt paperwork and answer questions.

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/2026/05/TFSP-Application-Winnetka.pdf

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

For vendors required to pay the $15 permit fee, we will pay the fee to the Village on your behalf and invoice you afterward.

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)

  • Name of Event: North Shore Artisan Market – Winnetka
  • Organization Hosting Event:   North Shore Artisan Market (INV Marketing Group LLC)
  • Address of Event:  754 Elm St., Winnetka, IL 60093 (Winnetka Station & Station Park)
  • Date(s) of Event: Sat-Sun, May 30-31, 2026
  • Time(s) of Event: 10am-4pm both days
  • Initial Set-up time for Purpose of Inspection:  Arrive to set-up between 7am-8:30am (should be ready for inspection by 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.