This “smart” cutting board pairs brains with beauty
“Cook more” was inevitably one of your 2016 resolutions.
“Clean up more” was not.
Solving your newfound chef problems, and handsomely: the Ultimate Cutting Board, a veritable Swiss Army Knife of kitchen wares, available now. With the Ultimate, you can cut, chop, prep and even serve anything you want on one beautiful maple wood board.
Plus: secret compartments that house utensils and hidden storage.
It’s the best thing to happen to sliced bread since, well, sliced bread.
The Ultimate Cutting Board was created by Michael Motamedi — a Canadian restaurateur who owns a men’s accessory company that works only in wood (yes, that means wooden pocket squares) and once placed sixth on MasterChef Canada.
“It’s basically a new version of something that hasn’t been changed in probably a hundred years,” says Motamedi, who was inspired one night when he was looking for a measuring cup, mandoline and paring knife and noticed “it was burden to find everything.”
So each corner of the Ultimate secrets something you need in the kitchen: two 4-oz. measuring cups, a juicer, a cheese grater, a disposal drawer for scraps. Made by hand from tightly grained maple wood, the board acts as a complete prepping station and serving tray.
Everything “extra” on the Ultimate is removable, and the board itself separates into two parts so you can use one half as a serving tray and the other for cooking. Also makes clean-up extremely easy.
The board is currently available for preorder on Kickstarter (where it’s fully funded) for about $125 and up — the “up” includes a reward with a beautiful, wall-mounted and sneakily magnetic Ultimate Bottle Opener. The boards ship in April.
We asked Motamedi for a recipe utilizing the Ultimate. He crafted a ceviche that showcases the Board as “an all-in-one cooking station where you can make a whole meal and serve it without looking for another utensil.”
Your new year just got easier. And tastier.
Grapefruit Ceviche
“This ceviche is perfect for a late night snack or even a full meal. And the grapefruit in this ceviche really helps your food digest, which will initiate weight loss.”
• 1 white fish filet (such as tilapia)
• 3 large shrimps, poached and chilled
• 4 to 5 scallops
• 1 large grapefruit
• 1/2 jalapeño, deseeded
• 3-4 small radishes, sliced
• 3 cloves of garlic
• Juice of a full lime
• 1/2 cup mint
• 1/2 cup cilantro
• Grated ginger to taste
• Salt and pepper to taste
Poach shrimp and quickly set aside. Cut the scallops and fish in small pieces. Place all seafood into a bowl. Juice one lime. Pour into bowl. Add salt and pepper. Place bowl in refrigerator while proceeding with the next steps (this lets the citrus “cook” the fish).
Peel grapefruit and separate. Slice radish. Deseed jalapeno and mince, or slice in half with seed in for a spicier palate. Slice garlic. Don’t forget to discard your produce waste in the Ultimate cutting board drawer.
Remove fish from refrigerator. Mix everything together. Grate ginger into bowl, mix.
Place on serving side of the board, separate the board and serve.
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