Get Ready for the Super Bowl with Mario Batali™ Cutting Boards

Check out what Mario Batali used for the "floor" in his food-inspired Super Bowl Sunday scene. Mario Batali™Cutting Boards made of 100% teak of course!

Shop Mario Batali™ by Madeira Cutting Boards on One Kings Lane

 End Grain Teak Chop Block, Small 

 Edge Grain Teak Carving Board, Large

 Edge Grain Teak Bread Board, Small

End Grain Teak Chop Block, Medium 

Mario Batali™ by Madeira Cutting Boards are featured on One Kings Lane. Click here to shop. Click here to learn more about Mario Batali™ by Madeira Cutting Boards.

Mario Batali's Monthly Video: Duck Egg with Mojama at Casa Mono

Mario Batali™ by Madeira Cutting Boards Used at the Palm Beach Food & Wine Festival

 Norman Van Aken, Jay Cashmere and Roy Villacrusis

Roy Villacrusis

 Philip Anthony and Norman Van Aken

 Eric Grutka

Photography by LILA PHOTO

The annual Grand Chef Throwdown was held during the 6th Annual Grand Tasting at 150 WORTH presented by Autocricket.com. Local top chefs competed for a $10,000 prize and got to use the Mario Batali™ by Madeira Cutting Boards. WPTV News Channel 5's Jay Cashmere hosted while celebrity judges including Mario Batali's friend, Chef Norman Van Aken determined whose cuisine reigns supreme. Chef Eric Grutka of Ian's Tropical Grill in Stuart, FL, beat the reigning Throwdown champ, Chef Roy Villacrusis. 

Mario Batali™ by Madeira Cutting Boards Featured in Wine Spectator

Recipe of the Month: Agnello Offal Spiedino

INSTRUCTIONS:

Soak wooden skewers in water prior to grilling.

In a small saucepan over low heat, gently warm the honey. When warm, season to taste with ground cumin seed, salt, pepper, and a touch of Sherry vinegar. Keep warm for 20 minutes until flavor has steeped.

Meanwhile, in a medium saucepan over medium heat, slowly confit lamb's heart in olive oil at 140 degrees F, until cooked through, approximately 40 minutes. Remove the lamb hearts and set aside to cool.

Skewer the cooked heart, raw kidney and raw sweetbread and season with salt and pepper. Grill on a hot, oiled grill until nicely charred on both sides. Approximately 5-6 minutes per side. Remove from the heat and set aside to rest.

Toss julienned carrots in a bowl with mint chiffonade, chilis. Season with a touch of the honey, salt, pepper, and olive oil.

Place the dressed salad in the middle of the plate. Top with the skewered lamb offal. Garnish the meat with a little more mint chiffonade and dress with some more of the cumin honey. Serve immediately.