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.

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.