Food Vendors:

	Grandma's Old Fashioned Ice Cream - Lea Gerrard - Ice Cream, Slushies & Treats
	Sunny's Delights - Mary Lou Shull - Cotton Candy, Slushies, Sno Cones, Popcorn & Coffee
	Smokie Joe's Mobile BBQ Catering - Giuseppe Romano - BBQ Salmon, Sicillian Burger, Steak on a Stick, Bavarian Sausages, Italian Sausages, Jumbo Beef Dog

Product Vendors:

	Peaceful Spirit Flutes - Terry Mack - Hand-crafted Native American Flutes, Flute Stands, Books & CDs
	Knotty Linda - Mick & Linda Brown - Fancy Knotting and Braiding of Kangaroo Lace, Bracelets, Hair Jewelry, & Whips.
	Sherry's Massage Break - Sherry Samis - On site Chair Massage
	Full Circle Log Works - Danny Lysne - Log Furniture, Swings, Tables, Chairs

Vendor Information

We invite local vendors to participate at our event each year.

Generally, vendors are split into 2 categories: Food Vendors and Product Vendors

For Food Vendors, space and the availability of power is limited, so all vendors must first apply to the Music Festival for selection.  In order to minimize competition and provide a variety of foods for festival attendees, selection of food vendors will be based on the type of food products offered, overall menu, and prices.  Food Vendors must have business and health board documentation, and be licensed as MOBILE vendors.  The WCMF does not guarantee minimum sales.

Food Vendors: With your application, please include a complete menu and price list, and proof of current license. 

For Product Vendors, the majority of space available is in the arena where the concerts take place.  Please be advised that it can be noisy!  It may also be somewhat dusty (it is a Rodeo Arena after all).  Again, minimum sales cannot be guaranteed.

Download the Vendor Application form and send it to the the WCMF for review.  Applicants will be contacted by phone or email.

Whiskey Creek Music Festival

PO Box 95

Qualicum Beach, BC

V9K 1S7

For more information, please email:

vendors@whiskeycreekmusicfestival.org

The opportunity for running our kitchen concession exists for local bids.  Proposals must be received by April 30th, 2007, and include:

	Complete Menu and price list
	Hours of kitchen concession operation
	Plan for providing necessary kitchen staff
	Proposed profit distribution

Please contact the WCMF for more information