I can still vividly remember the night Nick Vergos arrived at a friend’s dinner party and handed each of us a Ziploc bag full of his salt and pepper blend.

At the time, I think we all giggled at the gift. Little did I know that it would become an integral part of my kitchen for decades to come.

Vergos explained that night that he handmade the blend, grinding the peppercorns and salt in a special machine he had at the shipping offices of The Rendezvous, his family’s restaurant. 

His salt and pepper blend was just like he described: the perfect ratio of salt to pepper.

The blend was created to season many of the world-famous barbecue restaurant’s signature dishes.

“We coat all of our shoulders and briskets with this blend of salt and pepper before they go on the smoker. So, the meat on any pork sandwich, pork nacho and brisket plate has been seasoned with this blend,” said Anna Vergos Blair, the third generation to work in this family-owned restaurant.

Charlie Vergos' Rendezvous is located in Downtown Memphis at 52 S. Second St. (The Daily Memphian file) 

Vergos also used the blend for everything he cooked — and since that day I received that one-of-a-kind party gift, so have I.

For many years, Vergos supplied all the salt and pepper I used in my kitchen.

My husband used to have an office in the Cadre Building, with the entrance just near The Rendezvous’ front door. Vergos would meet him in the alley to hand off plastic bags of his perfect seasoning blend, just to keep me happy.

Gratefully, Vergos shared his secret recipe with me before he passed away in 2019.

I have been making it for myself since then, but now that’s about to change.

The Vergos family launched a new line of seasonings and marinades this year in honor of their restaurant’s 75th anniversary. The last condiment to be released came out last month: Nick’s Salt & Pepper Blend.

“We all use this blend at home. For me, it is a constant right next to my stove,” Blair said. “If a recipe calls for a certain amount of salt and a certain amount of pepper, I just add them together and use this blend instead. My husband loves it on steaks. My kids sprinkle it on top of most meals. It really is the perfect ratio.” 

The Rendezvous’ Sauce and Seasonings Gift Box is $99. (Courtesy Charlie Vergos Rendezvous)

Nick’s Salt & Pepper Blend is now sold in a 7.4-ounce shaker bottle for $10.75. It’s also included in The Rendezvous’ Sauce and Seasonings Gift Box ($99), which includes the new Rendezvous Greek Seasoning and Marinade, plus the restaurant’s famous seasoning blend, three barbecue sauces (original, hot and sweet), their Tigertail Rendezvous Sweet Glazed Mustard and a bag of Rendezvous popcorn.

The gift box is only available online at hogsfly.com, but individual bottles of each product can be purchased at the restaurant.

“I think I realized we needed to start bottling it when I’d gift it to friends for the holidays — and I’d always get a request back for more,” Blair said. “People really love it.” 

This Week on Memphis’ restaurant scene

Feast & Graze owner Cristina McCarter, left, and HighP Hour Wellness owner Sierra Rhodes launched joint venture Feast & Graze X HighP Hour Wellness in the Poplar Plaza Shopping Center Nov. 30. (Patrick Lantrip/The Daily Memphian)

Feast & Graze X HighP Hour Wellness opened this past weekend in Poplar Plaza Shopping Center. This collaboration between cousins Cristina McCarter and Sierra Rhodes offers charcuterie boards, sandwiches, salads and healthful drinks.

In Food Files, Sophia Surrett reported that Crazy Coop is looking at a new location, and the former Cooper-Young Korean barbecue spot is home to a new restaurant called Nagoya House Ramen and Hibachi. Plus, Bog & Barley has opened a new private dining room.

Cara Greenstein of the lifestyle brand Caramelized shared her recipe for Turkey Pot Pie. As an added bonus to this recipe, you can make it long after the Thanksgiving holiday by substituting rotisserie chicken for turkey.

Goat Kurma from Swagath Indian Cuisine and Bar. (Joshua Carlucci/Special to The Daily Memphian)

For this week’s $10 Deal, Joshua Carlucci wrote about Swagath Indian Cuisine. He said this East Memphis Indian restaurant serves food that feels both comforting and elevated. His favorite dishes include the Indori Kofta and Konkani Goat Kurma.

Lastly, the Thanksgiving edition of our Sound Bites podcast was all about how to transform Thanksgiving leftovers into new dishes. Several Memphis chefs shared their go-to recipes for leftover turkey. I plan to use many of their ideas year-round but with leftover chicken.

Thanks for joining me for this week’s Table Talk. Be sure to look for this column weekly for all the latest food news in Memphis.

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