Chef back on the block
If restaurant owners wonder if putting talent in their kitchens makes a difference -- the answer is "Yes." Especially in a restaurant, such as Skaneateles' Kabuki that deals in an extremely perishable menu.
So here is some good news. Schooled in the Sherwood Inn's kitchen Sean Poole is back home on the range Kabuki's range. He and girlfriend Katie Carter, who is tending bar at the Blue Water Grill, traveled to Vail, Colorado to pick up some pointers on the job and some big air on the slopes.
Unfortunately Carter was injured and the chefs weren't exactly what Poole was looking for. He said Vail is almost pedestrian in the world of skiing that sports some pretty great eating when you consider the food scene just over the Rocky Mountains in Aspen.
Kabuki is the Japanese American restaurant in the Seitz building right next door to Morris' Grill in the village of Skaneateles. William B. Eberhardt and Daniel Riordan, who are also partnered in the Blue Water Grill across route 20 from Kabuki, own it.
"I'm thrilled to have Sean working with me," Riordan said. "He is really talented."
It is a mistake to think Kabuki is a sushi bar. Instead it is a full on restaurant with a sushi bar.
Poole who is originally from Auburn (and now lives on Jordan Street), said he learned a lot by working under three executive chefs at the Sherwood Inn. They were Daniel Curley, who is now the owner of Daniel's Grill in Marcellus; Doug Walters; and Christopher Kuhns, who is partners with Bill Eberhardt in Phoebe's Restaurant in Syracuse; and is the grandson of Roy Kuhns who once owned Roy's Red and White on Jordan Street in Skaneateles.
"From Dan I learned to run a kitchen, a happy kitchen, in a prosperous way," Poole said.