Use this one handy gadget to add both salt and freshly-ground pepper to your cooking. The salt comes out the top and the pepper comes out the bottom. The piece is made from oak, which has a very open grain—large, visible pores and a distinctive grain pattern. To emphasize the pattern even more, the piece was charred with a brulee torch, maximizing the contrast.
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.
Use this one handy gadget to add both salt and freshly-ground pepper to your cooking. The salt comes out the top and the pepper comes out the bottom. The piece is made from oak, which has a very open grain—large, visible pores and a distinctive grain pattern. To emphasize the pattern even more, the piece was charred with a brulee torch, maximizing the contrast.
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.
