Jul 14 2026
Restaurants›Reunion by Chef Art Smith›Centennial Sampler Recipe

Centennial Sampler Recipe

Inspired by Reunion by Chef Art Smith
Time1h 30m
Serves6

Chicken Nuggets, Deviled Eggs, Wings, Calamari, Hush Puppies

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Ingredients

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Chicken Nuggets

Deviled Eggs

Wings

Calamari

Hush Puppies

Method

Chicken Nuggets

  1. 1

    Prepare the Chicken

    Cut the chicken breast into bite-sized pieces.

  2. 2

    Set Up Coating Stations

    Set up three bowls: one with flour, one with a beaten egg, and one with bread crumbs mixed with salt and pepper.

  3. 3

    Coat the Chicken

    Dredge each piece of chicken in flour, dip it in the egg, and coat it with bread crumbs.

  4. 4

    Fry the Nuggets

    Heat oil in a deep pan. Fry the chicken nuggets in batches until golden brown and cooked through, about 4-5 minutes.

  5. 5

    Drain and Serve

    Remove nuggets from oil and drain on paper towels before serving.

Deviled Eggs

  1. 6

    Boil the Eggs

    Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes.

  2. 7

    Prepare the Filling

    Peel the eggs and slice them in half lengthwise. Remove yolks and place them in a bowl.

  3. 8

    Mix Ingredients

    Mash yolks with mayonnaise, mustard, salt, and paprika until smooth.

  4. 9

    Fill the Eggs

    Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with chives if using.

Wings

  1. 10

    Prepare the Wings

    Rinse the chicken wings and pat them dry.

  2. 11

    Make the Sauce

    In a saucepan, melt butter. Add hot sauce, garlic powder, and salt; stir well.

  3. 12

    Bake the Wings

    Place the wings on a baking sheet and bake at 400°F for 40-45 minutes, flipping halfway through.

  4. 13

    Toss in Sauce

    Remove wings from oven and toss in the hot sauce mixture before serving.

Calamari

  1. 14

    Prepare the Calamari

    Pat the calamari rings dry with paper towels.

  2. 15

    Set Up Coating Stations

    In a bowl, mix flour, cornstarch, salt, and pepper. Dredge calamari rings in the mixture.

  3. 16

    Fry the Calamari

    Heat oil in a deep pan. Fry the calamari rings in batches until golden brown, about 2-3 minutes.

  4. 17

    Serve with Lemon

    Remove calamari from oil and drain on paper towels. Serve with lemon wedges.

Hush Puppies

  1. 18

    Mix Dry Ingredients

    In a bowl, combine cornmeal, flour, baking powder, sugar, and salt.

  2. 19

    Add Wet Ingredients

    Stir in milk and chopped green onions until just combined.

  3. 20

    Fry the Hush Puppies

    Heat oil in a deep pan. Drop spoonfuls of batter into hot oil and fry until golden brown, about 3-4 minutes.

  4. 21

    Drain and Serve

    Remove hush puppies from oil and drain on paper towels before serving.

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