This year the annual downtown festival Good Ol’ Days is June 2-3.

“We expanded the street fair on North Main again this year to sell on Friday, June 2nd,” Shawn O’Brien said in a press release. “These street fair vendors will be selected on a first come, first served basis. Limited space is available.”

The event will be rain or shine.

Time for the street fair is June 2 Friday, from 5 PM -10 PM (North Main Street craft and food vendors only)  and on June 3 Saturday from 9 AM – 6 PM.

FEES:
CRAFT VENDORS:
The following fees are for Friday and Saturday:
10’x10’ (no tables, or chairs provided; no selling from vehicles) $100
The following fees are for Saturday ONLY:
10’x10’ (no tables, or chairs provided; no selling from vehicles) $75

FOOD VENDORS: There are no tables or chairs provided.No Tables
The following fees are for Friday and Saturday:
Self-contained units – $250
Snack foods, desserts, beverages, etc. not in a self-contained unit $100
The following fees are for Saturday ONLY:
Self-contained Unit – $200
Snack food, desserts, beverages, etc. not in a self-contained unit $75 (10’x10’)

ELECTRIC HOOKUP
Booths requiring electricity will be charged an additional electricity fee – $10

The deadline is May 12, 2023
Late fee of $10 if paid after May 12, 2023

CATEGORY: Indicate on your application what you sell. We fill this show by category so there is a wide variety to offer to the public.
No booth may play music during the street fair hours without consent of the committee.
No booth may sell food or drinks unless it is a food vendor or an approved vendor.
No booth may sell any merchandise that shoots projectiles of any kind.

EVERY booth must always have at least ONE PERSON in the booth.
All applications are subject to the approval of the committee. Each applicant will be notified of acceptance as soon as possible by email when possible. Please include a current email address on your application form. If email is not available, the correspondence will be mailed.

ANYONE NOT COMPLYING WITH THE POLICIES SET FORTH BY THIS COMMITTEE WILL BE ASKED TO LEAVE AND WILL
NOT BE INVITED BACK.

To fill out the application:2023 Vendor Application

Kevin “Skitch” Allen purchased Aunt Toadie’s Restaurant in October but officially took over the business on Dec. 12, 2022.

“My heart is on the east side of town,” he said.

Allen started his construction business and car wash on the east side of Fort Scott. Nineteen years ago he demolished a house on the west side of the Aunt Toadie’s restaurant property for the former owners Larry and Mary Jane McHenry.

That started a relationship with the McHenrys. Then two years ago he started dating their niece Alisha Jamison.

“One evening we were talking to Mary Jane and Larry and discovered they wanted to work less hours,” Allen said. “Alisha and I talked about it. She was interested in running the eating business and I am interested in eating.”

“I’ve never owned a restaurant before,” he said. But the McHenry’s have stayed on to help the transition until the end of December.

“Thankfully, Larry and Mary Jane made it a success,” he said. “It’s one more way to help out on my side of town.”

Allen has been doing work on the outside of the restaurant on East Wall since purchasing it.

The west side of the building will have an addition, which will double the size of the eating area.

“It will be called the Lily Pad,” he said. “That will be for people who enjoy watching (sport) games on TV. Possibly with beer, in the future with dining.”

Possible futuristic plans are a pickle ball court to the north of this new addition, he said.

“You’ll be able to walk out to a pickle ball court,” he said. “Playing off the idea of chicken and pickle ball.”

On the east side of the restaurant there will be table and chairs for an outdoor eating area in warmer weather.

Inside, he has purchased a new soft-serve ice cream machine and discovered an old milk shake machine which will be put to use once again.

“We plugged it in and it went,” Allen said.

Alisha Jamison is the new manager and they are keeping the current wait staff. Matt McHenry, Larry and Mary Jane’s son, has decided to stay as cook.

“That’s a blessing,” he said. “He has worked there since he was a child.”

“I’m the taste tester,” Allen said.

The hours and menu will remain the same, but there might be additional hours on Monday and Saturday in the future.

There may be some additions to the menu because “we’ve got some good cooks thinking up ideas,” he said.

“I want to thank the McHenry’s  for allowing us to take over their family business,” Allen said. “We are going to work hard to keep the family food atmosphere.”

“And thanks also to Fort Scott customers for the years of patronage, we know they won’t be disappointed,” he said.