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