Bordergrill Peppermill

Mary Sue Milliken and Susan Feniger, professional chefs and owners of Border Grill and Ciudad, have long extolled the virtues of freshly ground black pepper. Designed by the restaurants' internationally acclaimed architect, Josh Schweitzer, the 8″ Border Grill a great modern spin on the classic peppermill! This mill will add a dash of spice and style to your kitchen and every dish that comes out of it! Mill features Vic Firth's patented Lock and Grind, grinding system. Mill first crushes peppercorns to release their natural oils and flavors; then crushed peppercorns are ground to your chosen consistency for perfect results every time. Mill features a pop-out mechanism for easy cleaning.

Cleaning Your Mill:

1. Unscrew the top nut.

2. Remove the top.

3. Empty any remaining salt or pepper.

4.Turn the mill upside down and pop out the rod by tapping it firmly against a hard surface.

5. Clean the mill with a dry brush or cloth.

6. Push the rod back in from the bottom, making sure it goes through the grinder ring until it pops into place.

7. Fill your mill with salt or pepper.

8. Put the top back on, MAKE SURE THAT THE METAL KEY CLICKS IN ON THE ROD.

9. Screw on top nut while pushing up on the rod so it is flush with the bottom of the grinding mechanism. The tighter the nut, the finer the grind.

CAUTION: Water or moisture can damage the wood finish and affect the performance of the mill.