Stan Hywet Hall and Garden Magazine - Fall/Winter 2008 - (Page C3)

Spotlight St a n Hy wet By Brittany Timmons Long-time Jim Urban devotes to volunteer Stan Hywet more than just time Chef Jim Prepares a Fall Favorite S tan Hywet is proud to honor Jim Urban, a dedicated volunteer and long-time friend of the hall and gardens. Urban, who will soon receive an award for 3,500 hours of service, graciously attributes his loyalty to the Estate’s friendly atmosphere, and the endless opportunities for involvement. “Once you start volunteering at Stan Hywet it’s addictive, because the more you volunteer the more you want to,” Urban explains. His twenty-five plus years of service began when a friend asked if he would volunteer as a waiter at Stan Hywet’s Madrigal dinners. That sparked a passionate interest in the Estate, which inspired Urban to pursue a more leadership-intensive role. He went on to serve as the Madrigal Dinner event chair for four years, in addition to planning other activities. He helped organize a number of Founders’ Day events, and held the title of co-chair of food and beverages for Ohio Mart. He works both inside the house as an interpreter and outside as a garden guide. Until his retirement nine years ago, Urban juggled this impressive resume of volunteer service while working as a sales manager for Midwest Rubber. As Stan Hywet attempted to attract younger guests, Urban helped implement new interactive educational programs. Currently, he plays the Seiberling family chef in the aptly dubbed History First Hand. The rich history of 1920 springs to life as Urban and a troupe of talented volunteers portray domestic servants and friends of the Seiberling family. ( See the troupe Sept. 13 at Family Friendly Day.) Urban says that there are volunteering opportunities for everyone — regardless of their age or interests — and the benefits are immeasurable. For Urban, the most rewarding part has been the close relationships built with other volunteers, staff and guests. “If people are willing to give the time, they gain from the experience more than they put into it,” Urban says. “Your co-volunteers become like extended family.” Urban’s dedication to the Estate makes him a tremendous asset to Stan Hywet as well as a dependable friend. Jim Urban’s alter ego, “Chef Jim” — or Jim Mazur, immigrant from Krakow, Poland, as he is known in the History First Hand program — knows what tempts Mrs. Seiberling’s palate. A history buff, Urban falls into his Chef Jim role as a volunteer at Stan Hywet. He devours historic cookbooks like the Boston Cooking-School Cook Book, by Fannie Merritt Farmer. Mrs. Seiberling studied at the Boston Cooking School in her younger days. “She was quite a hostess,” Urban shares. “She planned all the menus for family, guests and the staff.” During the history programs and tours, Urban conducts cooking demonstrations, producing authentic dishes that the Seiberlings might have enjoyed at a tea party or dinner affair. Here, “Chef Jim” shares a recipe for Windsor Sandwiches from the Boston Cooking-School Cook Book. It consists of deviled ham, chicken, cream cheese and seasonings. Windsor sandWiches ❧ 1/3 cup butter ❧ 1/2 cup finely chopped cold-boiled ham ❧ 1/2 cup finely chopped cold-boiled chicken ❧ Salt ❧ Paprika ❧ Thin sandwich bread Cream the butter. Add chopped cold-boiled ham and chicken. Mix thoroughly. Season to taste with salt and paprika. Spread mixture between thin slices of bread. Cut in squares and serve. —Kristen Hampshire

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Stan Hywet Hall and Garden Magazine - Fall/Winter 2008

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