I have never received a standing ovation in one of my cooking classes until the “Steak Night” class I did using a Concave cutting board.  I had made my own rub and had grilled to steaks to a beautiful med rare.  I then put the steaks on my Concave board to rest and poured a butter and herb mixture over the steaks.  The people in the class were now very engaged.  I tented the steaks and prepared another part of the meal.  I then carved the steaks and gave out small samples of this delicious beef that I dredged through the flavor pool.  It was then that I received the ovation.  The steaks were very good but I have to say that my Concave board contributed mightily to the success of the evening.  I will never cook a steak any other way!

Stephen Harman, Charleston, SC