I love this board. My husband and I were entertaining the other night. First I used my Concave board to prep some herbs and garlic, and then I grilled 2’ thick steaks and let them rest in a board dressing I made with some olive oil and the herbs. I sliced the steak and let the slices fall into the juice pool. I then served the entrée on the board. The juicy steak was the hit of the night!
Ellen Gansen, Mt. Pleasant, SC