Cabinet Fabrication Group

Custom Cabinetry Blog: Dovetails

Couple makes cabinetry using reclaimed wood

By Marie Morelli / The Post-Standard

Ben Sulikowski (left) and Gary Bartlett, employees at CabFab, cut one of the timbers recycled from the former Lincoln Supply Co. warehouse.

Chris and Carolyn Clemans have gone “all in” with Syracuse and the Near West Side.

The couple established CabFab (short for The Cabinet Fabrication Group) in Syracuse in 2005 to expand production of their Backwoods Fine Woodworking business in Old Forge. They purchased the former Caldwell & Ward Brass Co. foundry at 124 Burnet Ave., renovated it and brought in high-tech woodworking machinery.

Having two locations got to be too much, so the Old Forge operation closed at the end of 2009, Chris Clemans said.

Rob Englert, of Ram Industrial Design, approached Clemans to build prototypes of furniture pieces Englert designed using reclaimed beams from the former Lincoln Supply Co. warehouse on Otisco Street. Clemans fell in love with the material and decided to market a line of cabinetry made from reclaimed wood.

“I’m not sure I would have gotten on this thread if it hadn’t been for Rob,” Clemans said.

CabFab is doing the reclaimed-wood kitchen for an innovative green home being built on Marcellus Street. It’s not too far from the Clemanses, who moved from the suburbs to a renovated house on the Near West Side.

CabFab also has ended its relationship with California Closets, a seller of storage systems. That freed up showroom space for a display that will tell the story of the reclaimed wood and the process of turning it into cabinets, Clemans said.

“We’re excited about this much more regional focused thing that’s going on with deconstruction and reuse, salvage and, of course, tied to the Near West Side,” he said. “So it’s near and dear to my heart on a lot of levels because it’s as regional as it gets for me — downtown business, downtown resident, downtown project.”

CabFab employs 14.

Pork Tenderloin with Poblanos and Ginger

This recipe is a variation on a method for cooking the
omnipresent Pork Tenderloin. There are endless variations for cooking these tasty cuts, so feel free to experiment.


  • 2 pork tenderloins
  • olive oil (not extra virgin)
  • 3 poblano peppers cut in rings
  • 2 medium red onions sliced
  • 5 cloves chopped garlic
  • 2-3 Tbsp. chopped ginger
  • 2 cups dry red wine
  • kosher salt and ground pepper

Preheat oven to 400’

Start with a large oven proof sauté pan. Rub the loins with salt and pepper and thoroughly brown meat on all sides in a hot pan in olive oil. Remove meat from pan. Add onions to the pan, maintain heat at medium-high. Season with salt and pepper. After 5 minutes, add peppers continuing to stir for 3 minutes. Add garlic and ginger and cook for 5 minutes more. Spread  the sauté ingredients evenly in the pan and place browned loins on top. Place pan in the oven for
30-45 minutes.

Using an instant read thermometer, remove loins from the oven when center temperature reaches 145’. Pull the pan from the oven and set the meat aside to rest.  Return pan to the stove top under high heat. *Remember, the handle will be very hot!* Add wine and reduce until the sauce has body. Slice the pork and finish with the sauce. Yum!