Join friends and fellow members of the Vermontijuana cannabis community for our first social gathering of 2020, an outdoor BBQ and garden party taking place this Sunday, July 19, 2020 in Irasburg, Vermont (exact location will be shared with ticket-holders via email/dm/text), hanging and lawn games at 4pm, food at 6pm, bonfire at dusk. PURCHASE HERE.
For a $20 ticket, you’ll be getting a BBQ dinner that includes smoked chicken, BBQ sides (potatoes, corn, coleslaw), and dessert; all meat and sides will be gluten-free. These are special chickens — not like, ‘special’ full of weed, but special because these chickens are a collaboration with myself and a farmer friend who raised, butchered, and are cooking and serving these birds! We’ll have a few extra whole chickens available for sale (see pictures below).
Guests are welcome to arrive anytime after 4pm, food will be served at 6pm, bonfire at dusk (8:30), and guests are welcome to camp out with plenty of spaces for tents and limited spaces for RVs. PURCHASE TICKETS HERE
BYO: drinks, ice, coolers, cannabis, smoking devices, lighting devices, etc…this is a 420-friendly event, and you’re welcome to bring genetics, ganja, and whatever else to share, but as always, no illegal sales. The chickens and guinea hens will be in their coop so well-behaved pets are fine. Feel free to bring kids to eat, but there will be various hippes, wooks, and rednecks smoking weed and drinking beers (responsibly). That all said, there’s plenty of room to spread out and we know you parents need to come hang too, so feel free to bring your kids, but leave the judgment at home. PURCHASE TICKETS HERE
There’s over 10 acres of field/garden for us to safely graze and blaze haze six feet apart and this event will be 99% outside bathroom will be allowed inside the house, one at a time. The total number of attendees for this event is limited based on the numbers of chickens and for everyone’s safety. Everyone is required to wear masks when inside the house and when within six feet of each other, when you’re outside and spaced out, you’re fine, but please don’t be an asshole about wearing a mask when inside and in close proximity to people (who have not invited you to contact them). We’ve got too many medical patients with compromised immune systems and too much common sense to fuck around, so please just don’t come if you can’t deal with wearing a mask for the 1 minute you’re inside using the bathroom or meeting new people.
The full COVID guidelines which we’ll be following for serving food and spacing tables is from the State of Vermont ACCD, online here and in full below.
Bars, Restaurants, Catering, and Food Service
Bars, Restaurants and Food Services may continue limited in-person operations under the Governor’s Executive Order. The Governor’s Executive Order on Restaurants allows restaurants to offer take-out, curbside and delivery services. In addition, Section 6 (e) of the Executive Order deems food production to be critical. Businesses that produce any food or beverage are deemed critical. These businesses must follow the mandatory health and safety requirements in the Phased Restart Work Safe Guidance.
Outdoor dining may currently occur under the below guidance. Indoor dining may begin June 8th.
- Signs must be prominently posted at all entrances stating that no-one with a fever, respiratory illness, or symptoms of COVID-19 (see VDH guidance for the current symptom list) is allowed on premise.
- Occupancy & Seating
- Restaurants, catering, food service, and bars may allow 50 percent of fire safety occupancy or 1 person per 100 square feet, with a maximum of 75 people indoors and 150 people outdoors.
- Seating must be available for all patrons and seating must allow for physical distancing of at least 6 feet between seated dining parties. Standing is not allowed at this time. Customers must be seated while consuming food or beverages.
- Bar seating and drink or food production areas must remain closed to patrons to reduce prolonged contact between patrons and bartenders and to prevent close contact between patrons and the food and drink of other customers.
- A counter area, such as a lunch counter or diner counter, may be open if there is at least six feet between customers and six feet between the customer and any waitstaff and no food or beverage production or storage occurs at the counter.
- Operators must limit the total number of customers served/seated in OUTSIDE seating at one time to 150 or their maximum licensed seating capacity, whichever is less.
- Reservations or call ahead seating is required. Reservations should be staggered to prevent congregating in waiting areas. Waiting areas must accommodate physical distancing.
- For “fast food” takeout or counter service (no wait staff), no reservations or logs of customers are required. Please note that an absence of logs may require a public announcement of possible exposure if a case is identified.
Disposable or electronic menus are required.
- Consider using rolled silverware and eliminating table presets. Disposable/single use condiment packets are encouraged. Multi-use condiments and all other items for general use must be cleaned and sanitized between customers.
- Use of shared food service (buffet style,
coffee stations, beverage stations) and self-serve utensils, plates or napkins, are prohibited.
- Customers should be encouraged to wear face coverings when not eating.
- Restrooms should be monitored and routinely cleaned and soap dispensers regularly filled.
- Disinfect all front-of-house surfaces including door handles, screens, phones, pens, keyboards; as well as tables, chairs and other areas of high hand contact frequently.
- Licensed caterers and licensed beverage manufacturers may follow this guidance for either outdoor or indoor Catering Event Permits and Special Event Permits in compliance with all Department of Liquor and Lottery permitting and license requirements. These events must either adhere to the customer restrictions in this section or allow 50 percent of fire occupancy or 1 person per 100 square feet, with a maximum of 75 people indoors and 150 people outdoors.
- Bars, breweries, distilleries, wineries, cideries and tasting rooms may offer outdoor beverage service in compliance with this outdoor dining guidance, and the temporary outdoor consumption notification and permit stipulations established by the Department of Liquor and Lottery.
- Operators must maintain an easily accessible log of customers and their contact information for 30 days in the event contact tracing is required by the Health Department. This must include at least the name and phone number of one member of a party making a reservation with the date and time the person visited the establishment.