One of our most popular items, these pieces serve double duty, dispensing both salt and freshly ground pepper. And they look great on a kitchen counter, too! The salt comes out the top and the pepper comes out the bottom. From left to right, the pieces are made from marblewood, spalted tamarind, black walnut and tinted epoxy resin embedded with pine cones.
Height: 8”
Top Diameter: 1-1/2”
Bottom Diameter: 2-1/8”
Chef Dan Barber is co-owner of two Michelin Green Star restaurants, Blue Hill in New York City and another in upstate New York. He advocates for sustainable agriculture and is known for showcasing delicious meals made from scraps. He also wrote The Third Plate: Field Notes on the Future of Food, which explores new ideas on sustainability, flavor, and our food systems.
One of our most popular items, these pieces serve double duty, dispensing both salt and freshly ground pepper. And they look great on a kitchen counter, too! The salt comes out the top and the pepper comes out the bottom. From left to right, the pieces are made from marblewood, spalted tamarind, black walnut and tinted epoxy resin embedded with pine cones.
Height: 8”
Top Diameter: 1-1/2”
Bottom Diameter: 2-1/8”
Chef Dan Barber is co-owner of two Michelin Green Star restaurants, Blue Hill in New York City and another in upstate New York. He advocates for sustainable agriculture and is known for showcasing delicious meals made from scraps. He also wrote The Third Plate: Field Notes on the Future of Food, which explores new ideas on sustainability, flavor, and our food systems.
