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Food & Drink Hungry Memphis News Blog

Cxffeeblack Partners with COMOCO Cotton to Create First Black-owned Cotton Supply Chain

Memphis’ Cxffeeblack has announced a partnership with COMOCO Cotton, a sustainable textile company, to release a limited-edition T-shirt with the phrase “God Don’t Make No Junk. Cxffee Don’t Need No Cream” printed across the front. This partnership, in turn, has created what they say is the world’s first Black-owned cotton supply chain. 

“This collaboration is about more than a product. It’s about shifting the narrative — reclaiming what was once stolen and turning it into a tool for our collective liberation,” Bartholomew Jones, hip-hop artist, educator, and co-founder of Cxffeeblack, said in a press release. 

“Coffee’s a $465 billion industry, and it’s the most traded good for third-world countries after oil and is the most drunk liquid on the planet after water,” Jones said in a previous interview with the Flyer. “Amidst all of those things, the people who discovered coffee, which are people in Africa, receive less than 1 percent of that revenue.”

Bartholomew Jones and Stephen Satterfield, owner of COMOCO Cotton (Photo: Courtesy Bartholomew Jones)

Cotton, likewise, is another historically charged material for its role in slavery and sharecropping. “COMOCO is helping to reframe that narrative and reclaim cotton as a source of pride, empowerment, and prosperity,” its website reads, as the business works exclusively with Black farmers to address “the historical and ongoing marginalization of Black farmers and farms.”

In this way, as the press release states, “Through this partnership, coffee and cotton, once tools of oppression, are transformed into symbols of resilience and creativity, owned and driven by Black hands.”

The cotton T-shirts are dyed with the coffee company’s Guji Mane, sourced directly from Ethiopian farms. These shirts are limited only to those who invest or return to invest in Cxffeeblack’s WeFunder, the goal of which is to build a permanent headquarters as a community space and to establish the world’s first all-Black coffee supply chain connecting Africa to Memphis. Recently, the company has celebrated passing its halfway point to $1.2 million on capital raised.

“Investing in this collaboration means investing in a future where Black ownership is not the exception — it’s the standard,” Stephen Satterfield, owner of COMOCO Cotton and host of Netflix’s High on the Hog: How African American Cuisine Transformed America. (Satterfield met Jones when he visited Cxffeeblack’s shop, the Anti Gentrification Cxffee Club, during a stay in Memphis. Ever since, Satterfield has supported the Memphis-based company.)

“Black creativity is the foundation of so many industries, yet we rarely own the means of production,” Jones said. “This collaboration proves that we don’t have to ask for a seat at the table — we can build our own, from the soil up.”

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Food & Drink Hungry Memphis

Memphis In May Adds Steak to Cooking Contest

The Memphis In May World Championship Barbecue Cooking Contest (MIM) is adding steak to its competition list with a top prize of $3,000.

MIM announced the addition of the Steak Cookout Competition Thursday morning. It’s a partnership with the Steak Cookout Association and a first for MIM.    

“For 47 years now, the World Championship Barbecue Cooking Contest teams have continued to bring excitement and immense competition during the Memphis in May International Festival celebration,” said Mack Weaver, MIM president and CEO. “We are thrilled to partner with the Steak Cookoff Association (SCA) to expand opportunities for our teams to earn more cash and notoriety.”

The total purse for the steak contest is $6,000. The prize money is broken down like this: 

• 1st place – $3,000

• 2nd place – $1,500

• 3rd place – $1,000

• 4th place – $500 

Winners also earn an automatic entry into the Steak Cookoff Association World Championship in Fort Worth, Texas. 

“It’s long been a goal of ours to have an SCA Cookoff at Memphis in May,” said SCA founder Ken Phillips. “The cooks and judges are very excited about the opportunity. I look forward to a long and successful collaboration.”

The Steak Cookoff Competition will take place during the Memphis in May International Festival on Thursday, May 15, 2025, at Liberty Park. Cost for teams to compete is $150.

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Food & Drink Hungry Memphis

FOOD NEWS BITES: Mahogany Memphis to Close in February

Mahogany Memphis in Chickasaw Oaks Mall is closing in late February, says owner Carlee McCullough.

But her other restaurant, Mahogany River Oaks, will remain open.

Mahogany Memphis is “only open for special events through February 28th,” McCullough says.

Discussing the closing, she says, “I said, ‘You know what? Let me close it and focus all my energy on River Terrace,” adding, “We were doing everything we could to drive traffic to it. But it just wasn’t there. Once we opened up River Terrace, everybody’s there.”

Mahogany Memphis, which is at 3092 Poplar Avenue Number 11, opened in November 2018. It features “upscale Southern with a dash of Creole.”

Mahogany River Terrace, which opened in October on Mud Island, features “upscale Southern with a dash of Creole, and with an emphasis on seafood.”

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Hungry Memphis

Cameo Owners Opening New Spots in Former Knifebird and The Public Bistro Spaces

Paul Gilliam and Mary Oglesby, owners of Cameo and Mary’s Bar of Tropical Escapism, are the new owners of the spaces formerly occupied by Knifebird Wine Bar and The Public Bistro.

“We did not buy their businesses,” Gilliam says. “We are opening new businesses in their spaces.”

Where Knifebird was located at 2155 Central Avenue will now be home to an establishment to be called “No Comment.” — with a period.

Why that name? “We thought it was fun. Kind of sassy. We like fun stuff,” Gilliam says. “Knifebird was a wine bar. And we are going to keep that space a wine bar.”

“The changes will mostly be vibe based and cosmetic,” Oglesby says. 

“Fawn” will be the name of the restaurant in the space formerly occupied by The Public Bistro at 937 Cooper Street. Gilliam says they just liked the name.  “It sounded warm and cozy.”

“We thought it would fit the vibe of what we’re doing,” Oglesby adds. “We’re very vibe oriented.”

Fawn will be the pair’s first restaurant. “Mary and I are both bartenders, so the places we have opened in the past  have been very bar-driven businesses,” Gilliam says. “And this will be a very chef-driven business.”Asked when they will open, Gilliam says, “I would say first half of  2025.”

Oglesby says, “We are aiming for the first half of 2025, but all of that is alway up to licensing and all of that. So, a lot of that is out of our control. So, we just wait on when we’re told by the state that we can open.”

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Food & Drink Hungry Memphis

FOOD NEWS BITES: Jimmy Gentry’s Corn Mash Praised by New York Times

This was some happy news in my inbox today:

“Memphis Chef Jimmy Gentry’s Corn Mash Makes New York Times List Today.”

It was named one of 26 Best Dishes Across the United States by The New York Times.

It makes me very, very happy, actually, because this is my all-time favorite dish at Gentry’s The Lobbyist restaurant at 272 South Main in The Chisca on Main.

It’s so good. The ultimate comfort food. Just reading this email at 9:44 a.m. makes me want a big helping of this super delicious dish right now.

The menu describes the dish, which is listed as “Corn Mash/Roasted Squash/Bacon Jus,” as “a bowl of decadently stone-ground grits topped with roasted squash with a bacon jus, drizzled with burnt-in oil, and topped with pepitas.”

The is what Brett Anderson of the Times wrote about it: “Jimmy Gentry built his reputation in Memphis for cooking Southern food that pushes vegetables in the center of the plate. This helps explain why there are twice as many vegetable dishes as there are protein dishes on the menu at the Lobbyist, the intelligent, accessible modern Southern restaurant he opened last year. It’s hard to say which is the star of this signature dish: the coarse Delta Grind Grits, made from Tennessee corn and enriched with mascarpone, or the roasted seasonal squash mounted on top of them.”

So, I called Gentry, who I’ve known for years, to tell me about the dish.

Jimmy Gentry (Photo: Jay Adkins)

“Everybody wants to know where it came from,” Gentry tells me. “The way it goes, my daughter growing up always loved my shrimp and grits. Right?”

But he transformed the dish when he was restaurant instructor at the old L’École Culinaire. “Everybody was doing shrimp and grits. It became the staple of the world.”

Gentry didn’t want to do what everybody else was doing, so he began making flat iron steak with the same grits and andouille sauce. His daughter loved it. “She would request it every year for her birthday. When we got ready to open P.O. [Press Public House & Provisions in Collierville, Tennessee], she looked at me and goes, ‘You have to put that flat iron thing on there.’”

Gentry told her he wasn’t putting that on the menu. “You know when you make something over and over again you get burned out on it?”

And he didn’t think it was “a showcase item.” It was good, but it wasn’t amazing, he says.

So, Gentry got fancier.

“I love the old French way of making sauces in pans,” he says. “We start off with squash, our house-made bacon. You deglaze with chicken stock, add shaved garlic, fresh thyme, and, after it reduces, we mound it with butter.”

He also uses “turkey neck and chicken feet to make it more gelatinous.”

“Place the roasted squash in the grits [mash]. Then spoon the sauce on top. Garnish with burnt onion oil and roasted pepitas.”

Gentry added his Corn Mash when he opened The Lobbyist, which will celebrate its second anniversary in January.

And I don’t need to worry about Corn Mash not being on the menu next time I visit Gentry’s restaurant. “I haven’t been able to take that thing off since we had P.O.”

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Food & Drink Hungry Memphis

FOOD NEWS BITES: Everyone’s Favorite Irish Lass is Back

Jo Delahunty Chetter — aka “Josie,” “Irish Jo,” and “Irish Red Jo” — is back at Patrick’s.

The popular server from County Laois, Ireland, went back to visit her native Ireland June 16th.

She’s now back joking and chatting with the restaurant’s customers, who she sometimes calls “laddies” or “lassies” in her Irish brogue.

And diners love her.

She’s been at Patrick’s at 4972 Park Avenue for 18 years, Chetter says. But she worked and got to know people at other places since she moved to Memphis. “I came for a three-week holiday,” she says. “That was in 1992. I fell in love with the pub I worked in and the people.”

The pub was the old Kudzu’s. But Chetter didn’t stop there. “I got a job offer to go to Dan McGuinness Pub. I was there for about three years and then opened Celtic Crossing. And then came to Patrick’s.”

She loves her job. “I can be myself. I can chat with customers in my accent or my way of speaking and joke with them. Having the craic with them. That’s like having the fun with them.”

And, she adds, “It’s a great place to work. A lot of perks. Easy to work with. One of the easiest jobs I’ve had.”

People began calling her “Josie” about three years ago to avoid confusion with another employee. “We had a fellow in the back. His name was ‘Joe.’ I love ‘Josie.’ I wish I had been ‘Josie’ forever.”

Chetter suddenly interrupts the interview. “I need a potato salad,” she calls out. She then says to someone after a bit, “I went by the table and they didn’t have it.”

She resumes the interview. 

Chetter says she loves being able to act up with the customers. “I can be a fool. Like laughing and joking and be kind of crazy. A bit of everything.”

And, she says, “It’s more like you’re making a fool of yourself. Really laughing and joking and taking the piss out of people.”

Asked where she gets her energy, Chetter says, “I eat loads of peanut butter and raisins. I’ve always been very active. And it pays off when you’re busy running around taking care of tables, customers’ demands. I built up a tolerance.”

Chetter is also known for her wild-looking red hair. “I think it gives me a lot of personality,” she says, adding, “It’s very Irish. Amadain. That’s Irish for ‘crazy.’ It’s very unmanageable. Very untamed.’

Whether they’re first timers or regulars, Chetter makes people feel at home at Patrick’s. “I have a lot of customers who specifically ask for me. A lot of them wrote to me in Ireland asking me when I was coming back.”

Chetter was away for about four months. “Longest I have not worked in 40 years.”

“I just wanted to go for a holiday and get reacquainted with my family. I haven’t really been at home for a long time.”

She’s gone home for a  “quick holiday” on occasion, Chetter says. “To get a feel of what I left behind. I often regret not staying longer.

“I just got that again. I got that feeling of when I was younger and enjoying conversations with my family and sitting by the fire and going for walks. It was really healthy and good. Going down to the moors with the cows and calves looking at me like, ‘Who is this crazy redhead flying down the road?’ And being followed by the dogs and cats like the Irish Pied Piper.”

Her absence made customers a bit nervous, thinking she wasn’t going to return. “A lot of people kept texting me saying they missed me and couldn’t wait for me to come back. I was planning on coming back. I came back about the 16th of October.”

And people expressed their joy when Chetter returned to work. “Oh, my God. There was a banner from the owner’s wife welcoming me back. It was like the ‘prodigal daughter,’ really. I got a massive reception. Overwhelming.”

By the way, Chetter’s actual name is “Josephine.” But, she says, “The only time I was called ‘Josephine’ was at home when my mother was mad at me.”

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Food & Drink Hungry Memphis

FOOD NEWS BITES: The Return of Karen Carrier’s “Dō Sushi Pop-Up”

Kona Strawberry Roll. It’s what a foodie’s dreams are made of.

It’s a sushi roll I had for the first time at Karen Carrier’s Dō Sushi Pop-Up, which she held two years ago. I can still taste this sweet-and-savory (my favorite) amazing concoction. I haven’t had one since.

The pop-up was held in Carrier’s Bar DKDC, which is at 964 Cooper Street next to her Beauty Shop Restaurant in Cooper-Young. She originally opened the space as Dō Sushi, a Japanese restaurant, in 2003.

Well, Carrier is doing another Dō Sushi Pop-Up from 4:30 p.m. until they run out of food Thursday, November 14th, at Bar DKDC.

Karen Carrier (Photo: Courtesy Karen Carrier)

And, yes, they are going to include the Kona Strawberry Roll. It’s made of crab, masago, seared walu, strawberry, and a sweet soy reduction. “It’s so good,” Carrier says.

Sam Cicci, a former colleague, is also a fan of the roll. “Honestly, it’s probably one of the best rolls I’ve had,” he says. “I usually prefer a more savory roll, but the way the crab and walu play off that light layer of sweetness from fresh strawberry slices, it’s so easy to gobble the whole thing up immediately.”

The spicy seared scallop roll, another popular sushi roll that Carrier will bring back for the pop-up, is made of crab, avocado, masago, and sriracha aioli. “It’s got that wonderful, smoky grilled flavor.”

Seven sushi rolls will be a featured, as well as other items like nigiri and sashimi. They also will feature cooked items, including crispy duck spring rolls with shiitake mushrooms.

The Dō Sushi story is wonderfully quirky. “We opened Beauty Shop in 2002. And I had to take over the space next door,” Carrier says.

She turned that space into a general store, where they sold Vespas, Giraudon men’s and women’s Italian shoes from New York City, Amy Downs hats, Dinstuhl’s candies, assorted cheeses, coffees, refurbished bikes from the 1950s that were hung in the windows, and prepared food to-go from Carrier’s Another Roadside Attraction catering. “We were so ahead of our time. If it opened 10 years later we would have been packed.”

So, Carrier said, “I can’t do this. Retail is not for me. I need to have a bar.”.

Her chef, Eric Doran, said to her, ‘Why don’t we open a sushi bar? We don’t need a vent hood.’”

“I said, ‘Perfect.’”

That was in January 2003. Joining her were Mindy Son and Stacey Kiehl. Carrier and Doran came up with the ideas for the sushi and she and Kiehl made them. She hired Brett “Shaggy” Duffee to do the hot food, including all duck spring rolls, crispy dumplings, and all the tempura items. 

“The sashimis, the raw fish, that was sort of my part. The sushi part I stayed out of.”

Carrier also served her mother’s matzoh ball soup, “Bobo’s Chicken Matzoh Ball Soup,” which was named one of the 10 best phos in the United States by Bon Appetit magazine, Carrier says. The soup is made with lokshen kugel. “I grew up with that stuff.”

About 10 years later, Carrier’s thoughts about selling sushi changed after she saw sushi being sold at the Exxon service station at Ridgeway Road and Poplar Avenue. “I said, ‘Oh, no, no, no, no.’ I came back to work at the Beauty Shop and I said, ‘I’m losing the bar.’”

There was just something about sushi being sold at a gas station that didn’t sit well with Carrier.

So, instead of the sushi bar, Carrier said, “I want a music club.”

She turned Dō Sushi into Bar DKDC, which is now a popular music venue. The name is an acronym for “Don’t know. Don’t care,” which was Carrier’s response when people asked her what she was going to call her new music club.

As most people know, Carrier can come up with a new idea and implement it at the drop of a hat. “I get bored.”

Also an artist, Carrier says her restaurants are “just art projects. They’re just paintings.”

And, she adds, “You’ve got to stay on the edge. You’ve got to stay current.”

Asked why it took two years to do another Dō Sushi Pop-Up, Carrier says, “Life happens. It just dawned on me, ‘Oh, man. I want some sushi.’”

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Hungry Memphis

FOOD NEWS BITES: A Toast to the New Science of Spirits

The upcoming Science of Spirits at Lichterman Nature Center sounds like an exploration into the world of the supernatural.

Well, it’s not. Halloween is over. These “spirits” are the drinkable kind.

The event, which will be held from 6 to 9 p.m. Friday, November 15th, is now part of a trio of events that includes Science of Beer and Science of Wine.

Just like the beer and wine events, guests will travel from station to station sampling bourbon, but, this time, they’ll learn about the science of making American whiskey.

Bourbons include Buffalo Trace Kentucky Straight Bourbon, 1792 Bourbon, Traveller Whiskey, Sazerac Rye, Benchmark Selects Casks  Single Barrel, Benchmark Select Casks Top Floor, Rich & Rare Reserve, and Buffalo Trace Bourbon Cream.

Food from Bain BBQ, Huey’s, and Graz’n will be available.

Mark Edgar Stuart will perform.

Guests must be 21 to attend. All proceeds will benefit the Museums of Science & History (MoSH) programming, summer camps, STEM workshops, and more. MoSH is the umbrella group that includes Lichterman Nature Center, Pink Palace Museum & Mansion, Mallory-Neely Historic Property, and Coon Creek Science Center.

Upcoming events include Science of Beer, which will be held January 17, 2025, at Pink Palace Museum & Mansion, and Science of Wine, which will be held in spring 2025 at Pink Palace.

For more information, go to moshmemphis.com.

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Food & Drink Hungry Memphis

FOOD NEWS BITES: The Haunted Piano at Grawemeyer’s

People still remember the old Grawemeyer’s restaurant, where they enjoyed wiener schnitzel, apple strudel, and other German cuisine.

But how many of them remember the haunted piano that resided at the restaurant at 520 South Main Street?

I frequented Grawemeyer’s, but I never heard the piano, which isn’t a player piano, play by itself. But others have.

It’s also included in the “Haunted Rooms America” website and can be seen in the movie, Christmas at Graceland: Home for the Holidays on the Hallmark Channel.

Since pianos seem to be coming back to Memphis eating/drinking establishments, including Elwood’s Shack on Park Avenue and Zinnie’s on Madison Avenue, I asked Cynthia Grawemeyer to tell me the history of her haunted piano.

“I play the piano,” Grawemeyer says. “So, our daughter at the time, Leah, was probably 8 or 9 years old. She wanted a grand piano. That’s all she kept saying. I wanted one, too.”

Cynthia’s late husband, Mark Grawemeyer, kept looking for a good deal on a grand piano. “One day he found this piano for sale on Craigslist at such a great price.”

So, Cynthia and Mark drove to an apartment in Millington, where the piano was located. They were greeted by a man in his 30s. “This piano takes up the entire tiny little dining room. And the guy is chain smoking one cigarette after another. The whole place smelled like smoke. He was sweating and nervous and kept loosening his tie.”

Mark asked him, “Why are you selling it? You must be moving. You need to get rid of it?”

The owner told him he still had six months on his lease, but he was staying at a friend’s apartment. And he said, “I can’t stay in this apartment with this piano.”

Mark offered to give him a lot less than the man was asking for the piano. “The guy said, ‘I’ll sell it to you at that price if one, you pay me cash, and two, you keep the piano. You don’t sell it. Keep it for your daughter like you said because it’s a family heirloom.”

And, Cynthia says, “The guy said his mom lived in a house in Frayser and she was getting older. His family wanted her to be in a safer place.”

The man told them they were in the process of moving his mother to Knoxville, but she never made it. “She was killed on the piano.”

According to the story, three intruders broke into her home. “The mother’s boyfriend was there. He shot one of the intruders, but they shot her and then him. I think he may have been surprised. But she got blood on the piano. So, then he felt like the piano was haunted.

“He said this piano was her prized possession and she had gotten it from her parents as her 16th birthday present. It’s an old Hamilton Baldwin piano. An old stage piano that they said could have come out of Chicago.”

The Grawemeyers took the piano anyway. “Mark thought he had found a deal.”

Then things began happening. And, Cynthia says, “I’m not ordinarily a ghosty person.”

She was playing the piano one winter afternoon while Mark was at work. “The dog was laying up under the piano and I’m in this big room and there’s nothing but me playing classical music and that dog.”

Then she suddenly felt something. “You know when you’re in a house and it’s wintertime and you’ll open the window and you get the suction feeling when you let the air in?”

That’s what she felt. “The dog stood up under the piano and his hair stood on top of his head and he was growling.”

Cynthia thought Mark had let himself in the house, which made air rush in. She called to him, but he didn’t answer. She got up and checked the door, but she discovered the deadbolt was still fastened on the inside. “I remember I had locked the door from the inside.”

About a week later, Cynthia was asleep in bed and Mark was in another room. When he returned to the bedroom, he said, “Wow, what was that beautiful piece you were playing?”

Cynthia asked him what he was talking about? She told him she didn’t get up and play the piano. He said, “You didn’t get up and play the piano and go back to sleep? I swear I heard the piano playing.”

The Grawmeyers later moved the piano to their restaurant, Grawemeyer’s. But, apparently, that didn’t stop the piano from doing its thing. A man they knew told him he was entertaining friends by taking them to different downtown restaurants. They walked past Grawemeyer’s after it closed. “He swears he heard the piano playing by itself from the inside.”

He wasn’t the only one with a similar story. “Tenants who lived in my building or next door called me and said, ‘That radio got left on at the restaurant.’ They could hear the piano playing. But nobody would be there.”

Darryl Taylor, who worked at the restaurant and now works at the Grawemeyer home, heard the piano play by itself when he was at the restaurant. He asked Mark who was playing it. “He said it was the ghost piano,” Taylor says.

But Taylor also heard the piano play by itself play at Cynthia’s house. He thought it was the Grawemeyer’s daughter, Emily Alagic. But Emily told him she thought she was hearing him play it. 

And, Taylor says, “They didn’t just play a note. They played a nice long tune.”

So, why doesn’t Grawemeyer sell her haunted piano?  “I wouldn’t mind getting rid of it,” she says. “I actually have a nicer one that I play. It has so much history and story I’d feel bad getting rid of it. I’m assuming one day Leah will put it in her house in Texas. She’s in Fort Worth.”

Post script: “A new player piano sits where my piano sat at South Main Sushi,” Cynthia says.

That’s the restaurant that occupies the space at the old Grawemeyer’s. Cynthia still owns the building. But the “player” on that piano is mechanical. Not metaphysical.

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Food & Drink Hungry Memphis

FOOD NEWS BITES: Put More Rendezvous In Your Pantry

I love everything I’ve ever eaten at the Rendezvous. Whether it’s the ribs, the beans, or that unique slaw, you know it when you taste something from the Rendezvous. Their food has that distinctive Rendezvous taste. 

And, when you leave Rendezvous, people around you know where you’ve just eaten because your clothes smell like the Rendezvous.

You can now buy more Rendezvous products, in addition to the restaurant’s signature sauce and rub. According to a news release, Rendezvous Marinade is “the original recipe to baste and flavor our world-famous ribs,” and Greek Seasoning is “Our medley of spices from our Greek heritage.” In addition, Nick’s Salt & Pepper Blend, “a perfect portioned salt-and-pepper mix,” is in production and is slated to be available in stores or online in the coming months.

Items already available include: Famous Rendezvous Seasoning; Original Rendezvous Sauce; Hot Rendezvous Sauce; Charlie’s Select Sauce; and Tigertail Rendezvous Sweet Glazed Mustard.

The new items are “not anything we hadn’t had for years and years,” says John Vergos, one of the restaurant’s owners. “But we just decided to produce it for public consumption. Put our baste in a bottle, and our Greek seasoning and our different seasonings and our Nick’s salt and pepper in a jar, ‘cause it’s really good stuff.”

Vergos describes the salt-and-pepper concoction, which is from the recipe of his brother, the late Nick Vergos, as “really good salt and really good pepper.” And Nick “did some things to it.” But John isn’t going to divulge any more information.

“We’ve never decided to franchise, but we’re still capitalists over here,” Vergos says. “And we like to grow. And we realize we’ve got these wonderful products that people have enjoyed. We let people take some home, call us back and say they’re wonderful.”

Veergos says they’re working on putting out their mother’s Greek salad dressing to the public. Asked to describe the dressing made by their mother, the late Tasia Vergos, John says, “Well, it’s like your good olive oil and vinegar. And, of course, some oregano in it. Salt, pepper, garlic, a few other items. I won’t disclose the whole thing.”

The restaurant began bottling the seasoning in the late ‘80s and then the sauce. “That’s pretty much been it,” says Vergos. “But we’ve always let people take home some of our basics. Nick used to give people his salt and pepper for Christmas presents. We ship this stuff all over the country.”

I asked John to describe that unique Rendezvous barbecue sauce. “It’s not heavy and gooey. And you can taste the mustard and the vinegar in it. It’s good but not overpowering to the meat.” As for the seasoning, he says, “People put it on everything from deviled eggs to a dash in a Bloody Mary.”

The Rendezvous rub is “what started people making dry rubs,” John says. And that’s thanks to his dad, the late Charlie Vergos, who founded the Rendezvous. “My dad was the first.” People put salt and pepper on meat they were going to barbecue, Vergos says, but not dry rubs like his dad made. “I don’t think you have a well-stocked cupboard unless you have some Louisiana hot sauce and some Rendezvous seasoning in it.”

Rendezvous products are available at several locations, including Kroger and Novel. bookstore, and online at hogsfly.com.