 There was a time in upmarket American restaurants when long, hand held pepper grinders were the epitome of swank style. They’ve since been banished, along with iceberg lettuce and foil-baked potatoes. But with the wide variety of gourmet peppercorns now available, its time to resurrect the mill. Fresh ground pepper looses its oomph, its spark, within minutes of grinding. Hence, pepper mills do have a valuable role to play. And what better way to savor your steak au Tellicherry? We chanced upon this hand-turned peppermill at Pepper-Passion. Artisan Bruce Morgan crafts his own masterpieces, ranging anywhere from $100 to over a grand for his rare snakewood mill. (Pictured: maple burl at $160.) Bruce and wife Angie also stock a wide selection of peppercorns, including the world’s hottest, talamanca from Ecuador. |
KAMPOT PEPPER
