It is a way of honoring Native American Heritage Month through November, and doing it through food.
Famed Connecticut Chef Kyle Timpson, executive chef of Hell’s Kitchen Foxwoods and winner of Hell’s Kitchen Season 23, is partnering with Chef Sherry Pocknett, the first Indigenous woman to win the James Beard Award for Best Chef: Northeast.
The limited-time, three-course menu created by the chefs is available through November at $95 for a three-course menu that includes: Quahog (clam) fritter with clam velouté, smoked mussels, and potato–corn relish; three sisters cassoulet with confit duck leg, beans, corn, squash, duck jus, and pickled cranberry; Corn pain perdu with brown butter roasted pear and squash, Pequot maple sauce, and vanilla ice cream.
The menu is paired with a specialty cocktail, the “Harvest Cranberry Cocktail,” made with Woodford Reserve bourbon, Mashantucket Pequot maple syrup, and cranberry syrup.
Foxwoods Resort Casino is owned and operated by the Mashantucket Pequot Tribal Nation, which takes pride in honoring and preserving Indigenous culture, according to a Foxwoods spokesperson.
Chef Pocknett, who appeared as a guest mentor during Timpson’s season of Hell’s Kitchen.
draws from generations of Mashpee Wampanoag culinary traditions, rooted in foraging, seasonality, and deep respect for the land, the Foxwoods spokesperson said.
Paired with Chef Timpson’s Hell’s Kitchen–driven technique and storytelling approach, “the menu celebrates indigenous ingredients, history, and community through a modern, elevated lens,” Foxwoods said.
“As a Mashpee Wampanoag woman and the first indigenous woman to win the James Beard Award for Best Chef: Northeast, I cook to carry forward the practices my family taught me: gathering, foraging, and honoring the seasons,” Pocknett said.
“This three-course menu is a story of place, of ingredients, waters, and lands that have sustained our people for generations. I look forward to sharing these flavors and traditions with guests at Hell’s Kitchen Foxwoods throughout November.
Timpson said he’s “honored” to celebrate the month alongside Pocknett.
“It’s especially meaningful to now collaborate with her. Together, we’re honoring indigenous culture through the traditions, stories, and flavors that inspire my cooking and shape the broader culinary landscape,” he said.