By JAN McLAUGHLIN
BG Independent News
After six years of hibernation, the Bowling Green Winterfest returned on Saturday.
There were ice sculptures, bands and brews, brisk horse-drawn wagon rides and roasters of steaming chili.
The Winterfest at City Park made a comeback with a Frostbite Fun Run kicking off the event at 9:30 a.m., and bands playing in the Veterans Building until 11 p.m.
Local residents seemed to have an appetite for getting out at the end of a long cold winter season.
Kristin Otley, director of the Bowling Green Parks and Recreation Department, said the Winterfest was welcomed by many after its long absence since the Covid pandemic. During the hiatus, the planners decided to condense the event to one day, in one location, with activities packing the event.
The weather was a little warm for ice sculptures, but most of them tolerated the above freezing temperatures.
“They are huge blocks of ice. As long as they’re not in direct sunlight” they survived, Otley said.
As kids squealed with delight in the bouncy winter inflatables, a chainsaw roared as it sliced into ice, horses clopped around the park, and pots of chili simmered inside, Otley said she hoped that people enjoy the day and appreciate the teamwork it takes to put the event together.
“Bowling Green works together,” she said, listing the organizers as the Winterfest Committee, the Parks and Recreation Department, and the Parks and Recreation Foundation.
The event made its comeback due to popular demand, Otley said.
“A lot of people in the community kept asking about it, and missed it,” she said.
And the timing was perfect, with patience running low for cold and snowy weather. “It’s the winter doldrums. This will give them something fun to do,” Otley said.
Matthew Larsen, who lives in Detroit and works for Ice Creations in Napoleon, spent the morning turning big blocks of ice into artwork.
“It’s not ideal, but it’s doable,” he said of the warmer temperatures.
His chainsaw had its teeth ground down to make it “more aggressive” on the ice, Larsen said.
Even after carving ice for 11 winters, Larsen had an occasional mishap – like when the curly tail of a giant lizard broke off on Saturday. He then used his magic to “glue” it back together. To do that, he said he takes pressurized air used to clean keyboards and turns it upside down to get the ice cold enough to freeze it together. He blasts one side with it, and warms up the side to be “glued” on. When they are joined, the melted water freezes.
One ice carving sponsored by State Bank featured a large piggy bank with pennies suspended in the ice. Larsen explained that as he made the ice chunk, he dumped in the pennies as the ice was hardening.
Also outside there was an inflatable Polar Bear slide and a Frosty the Snowman bounce house for the younger crowd. There was a winter-themed library storytime, arts and crafts, and box hockey.
For all ages there were horse-drawn wagon rides circling City Park.
To warm up, a chili cookoff was hosted by the American Association of University Women in the atrium of the Veterans Building. To chase away the chili, there was a bake sale presented by the Women’s Club of BG.
And four local bands played throughout the evening in the atrium, with food trucks serving up dinner.
As the chili simmered leading up to the start of the taste testing, the cooks were putting the final touches on their tables. Some added accoutrements for their chili – shredded cheese, oyster crackers, sour cream and cornbread.
Some added conversation starters, like the “So Good it’s Criminal Chili,” made by Wood County Prosecuting Attorney Paul Dobson.
Some were rookies at cookoffs, others were veterans.
The “West Virginia Hillbilly Chili” had its debut at Saturday’s Winterfest, made by Johnny McCartney, who moved to Bowling Green a few years back.
“It’s made by his hillbilly right here, from a holler in the hills of West Virginia,” he said.
“There’s no recipe. It’s all in his brain,” said his wife, Gillian McCartney. “It’s all his. I’m just here for support.”
This was Johnny McCartney’s first cookoff, but he was feeling pretty confident about his culinary skills. Without going into specifics, he said the secret to his chili is the vegetables (corn, bell peppers, onions), the 10-hour cook time over low heat, and the spices.
“Yes, mam,” he said. “My grandma and my momma taught me how to cook,” McCartney said, as he gave his pot of chili a stir.
But when all the votes were counted, the top chili entry by an organization was cooked up by the Bowling Green Kiwanis Club, using a recipe perfected by member Nadine Edwards.
The top individual entry came from Paul Obringer, of Bowling Green, who is known for his prowess in the chili contest circles. His concoction came with printed endorsements from previous cookoffs, and was labeled as “BTCWUPO” – “Best Tasting Chili in the World Until Proven Otherwise.”
The “Just Chili” entry by Bowling Green Independent News’ John Roberts-Zibbel, who has three previous wins to his name, was squeezed out by winners on either side.
“He’s the pro,” Roberts-Zibbel said of Obringer, who already had seven chili victories under his belt.
Obringer offered his chili with shredded cheese, oyster crackers and his preference – “just a dab of sour cream.”
He first started cooking up mass quantities of his chili recipe for BGSU homecomings. “Everybody always said, ‘you need to enter this,’” he recalled.
Since then, his recipe has won him bragging rights at four winterfest events, a contest at BGSU, and another in his hometown area of Mercer County.
Obringer’s recipe won one contest without him even being there. Years ago, two of his former students at BGSU asked that as a wedding gift he bestow them with his already famous chili recipe and all the ingredients. The newlyweds entered it in a contest, and won, sending Obringer the trophy shaped like a chili spoon.
Obringer admitted he was feeling just a tad bit rusty on Saturday. “I’ve been on hiatus for about six years now,” he said.
But when the votes were counted, his recipe reigned above the rest.
“It’s got a burn you crave. It’s addictive,” he said.
Some of the chili testers at Winterfest took their jobs quite seriously. One couple from Flint, Michigan, were in Maumee and noticed an online calendar listing the Bowling Green Winterfest.
James and Mary Jarvis, were pleasantly surprised to find out they could test the six chilis and three other soups for just $5.
“You can’t go wrong with that,” James Jarvis said as he concentrated on ranking the samples.
Carol Heckman, of Bowling Green, was also keeping notes to make sure she voted appropriately. She found a preference for the recipes with more vegetables.
“I’m omnivorous,” she said.
In her opinion, Heckman said she found the recipes lacking salt. But then she thought better of her comment.
“I’m not in a position to criticize. I don’t make chili myself,” she said with a smile.
After a few cups of different chilis, Heckman slowed her sampling. “I’m filling up,” she said.
At a nearby table, Olivia Hartman, of Bowling Green, was keeping meticulous notes on each chili. Her preference so far was a sweet and smoky concoction. But then, there was another one followed up by a sweet treat.
“I really like how this one comes with dessert,” she said.
But perhaps the highest praise came in her detailed notes, with one sample clearly labeled with one word – “Mmmmmmm.”
(Photos by Lindsay-Jo Douglas and Jan McLaughlin)
