Chef Sherry Pocknett, a James Beard regional semifinalist, said you can taste the influence of her Wampanoag background in the seafood dishes at Sly Fox Den Too, and in the inclusion of indigenous, seasonal ingredients.
Chef Sherry Pocknett of Sly Fox Den Too in Charlestown, Rhode Island, shows her black sea bass stuffed with lobster meat.
Pocknett’s restaurant is called Sly Fox Den Too. In the few years it’s been open, the restaurant has gotten a lot of attention and praise. It draws in regulars, summer vacationers and foodies who’ve seen the restaurant featured in media coverage. Pocknett then heated up a pan on the stove for chopped celery, peppers, onions and a slab of butter. She added in thick-cut chunks of cooked lobster meat, and when that was done cooking, she mixed in crushed Ritz crackers.“I grew up on Cape Cod, Massachusetts. I'm a part of the Mashpee Wampanoag Tribe,” she said. “And we love fish. I grew up in the bay. My dad was a fisherman. My brothers–all fishermen. And we just really loved fish.
“It makes them happy. It educates them,” she said. “If someone hasn't had deer meat before, you know, deer’s indigenous. It was the meat [we ate]. We didn't have pigs. We didn't have chickens, or we didn't have cows before the Mayflower got here. And for us to teach people about what was here and how we cooked, it's a great joy for someone to say, ‘Oh, wow, really? I didn't know that.
Pocknett has cooked for powwows and has run a catering business for years. Before opening her own restaurant, she worked at the Pequot Cafe at the Mashantucket Pequot Tribe’s museum in Connecticut, helping transform the menu to include dishes like frog legs, corn chowder and turtle soup.“Somebody called me and said, ‘You got nominated for the James Beard.’ I was like, ‘I did?’” Pocknett said. “I was shocked. Honestly, I was shocked. I mean, I'm just a small-time girl.
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