2016 Meridian Winter Blast Feb. 12-14

- Detroit's premier winter festival, Meridian Winter Blast presented by Quicken Loans, is back this year from Feb. 12-14 at Campus Martius Park in downtown Detroit. Returning to this year's Meridian Winter Blast are two favorite attractions: the Meridian Snow Slide and the Bedrock Zip Line Adventure. The Siberian Husky dog sled exhibitions will also be back for the first time in nearly a decade.

Hours are as follows:
Friday and Saturday: 11 a.m. - 11 p.m.
Sunday: 11 a.m. - 9 p.m.

This year's event will also help support the children who have been affected by contaminated water in Flint. Each band will donate 10 percent of their pay toward the fund, which will be matched by the Winter Blast Foundation. Talmer Bank will also be donating $1 to the fund for everyone who travels down the snow slide. Meridian Health Plan will also match all dollars raised, up to $40,000. 

For more information on the event, visit www.winterblast.com.

VIDEOS: Watch Charles Gibson from the Michigan Science Center show us some fun things you can learn during Winter Blast. Then watch as Chef Noberto Garita from El Barzon prepares a gnocchi chorizo. The next video shows Chef Michael Keys from Red Crown prepare a brisket chili. You can find their recipes below. And lastly, Mia Green, who will be performing at Winter Blast, performs her song "Invincible", which she wrote for the children in Flint. 

Mia will be at the Soaring Eagle Casino and Resort State on Friday, February 12 from 11:30 - 12:15 p.m. You can find more information about her here.

Red Crown and El Barzon will be part of the Winter Blast's Taste of Detroit. Click here to see other participating restaurants. Their recipes are below.  

Gnocchi Chorizo
Courtesy of Chef Noberto Garita from El Barzon
Potato dumplings
Sauce: chorizo sausage, heavy cream, (Parmesan) 
Cooking method: boil potato, peel it, mash it, add flour, touch of salt and pepper, one egg, and Parmesan cheese. Form dumplings and then boil. That is how you make the potato dumpling.  
Sauce: Chorizo with a touch of salt and pepper, add a cup of cream and stir. 
Brisket Chili
Ground Angus Burger 85-15 - 1 pound 
House Smoked Pork Butt - 1 pound
House Smoked Brisket - 1 pound
Red Pepper - 4 oz Small Dice
Pablano Pepper - 1 each Small Dice
Onion - 1 Cup Small Dice
Garlic - 2 TBLS Mince
Pepper Yellow - 4 oz Small Dice
Cooked Black Beans - 3 Cups Cook ahead
Whole Cn. Tomato - 3 Cups Puree
PBR - 1 16 oz. Can
Bloody Mary Mix - 1 Cup Use your favorite
Paprika - 1 TBLS
Chili Powder - 1 TBLS
Oregano - 1 TBLS
Salt - 1 Tsp
Black Pepper - 1 Tsp
Onion Powder - 1 Tsp
Cumin - 2 TBLS
Water top off
Saute Beef until carmelized. Add onions, garlic and peppers. Fold in Beef and Pork.
When all is golden add beans, tomatoes, beer and Bloody Mary mix.
Add remaining ingredients and enough water to cover.
Allow to simmer for 1 1/2 - 2 Hours.
Serve topped with cheddar cheese and sour cream
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