by Valerie Schroth
Nov 16, 2012
09:36 AM
Table Hopping

Pie in the Sky


Ready to throw in the dishtowel and do something completely different this Thanksgiving? (Preferably something that doesn’t involve hours of kitchen-cleanup time afterward?) Scott Mickelson’s got just the thing. Let him cook your turkey dinner—high in the sky at Paragon, Foxwoods’ showpiece restaurant on the 24th floor of the Grand Pequot Tower.                

Not many restaurants stay open on Thanksgiving, for a couple of reasons: Either they can’t charge enough for the humble turkey to make it worth their while, or they simply don’t have sufficient oven space to accommodate so many hefty birds. But Paragon, winner of AAA’s 4-Diamond Award eight years running, has been doing Thanksgiving since 2001, and chef Mickelson says it’s been a big hit.

“I go through 45 to 50 whole birds, ranging in size from 14 to 22 pounds based on the size of the party,” he says. “For those dining alone, we offer a plated turkey dinner.” For those not interested in turkey, he runs “a limited menu somewhat geared to our Asian clientele."

The menu starts off with a Chef’s Amuse-Bouche, a “trio of distinctive Paragon tastes,” followed by a choice of sugar pumpkin bisque with homemade spiced marshmallows, or baby iceberg salad with wood-grilled onions and apple-smoked bacon. The main event is roasted whole organic turkey, carved tableside, whipped potatoes, giblet gravy, mashed turnips, rosemary roasted sweet potatoes, brussels sprouts with hazelnut butter, fresh cranberry relish and traditional stuffing.

For dessert, it’s pumpkin-date tart, with ginger sour cream foam, or chocolate goat cheesecake with cranberry compote.

“Thanksgiving is a very personal holiday for me,” says Mickelson. “If you join us at Paragon, you’ll know what my mother’s holiday dinner tasted and smelled like . . . delicious!”

Thanksgiving Day Dinner at Paragon, from 1 to 8. $65 for adults, $25 for kids. Foxwoods Resort & Casino, 800/369-9663,


Pie in the Sky

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Table Hopping is your guide to food, restaurants and more across Connecticut, dished up by senior editor Valerie Schroth. If it's a tidbit on a hot new chef, a tip on a cozy little dining spot or the latest on the latest on the state culinary scene, this is the place to get your fill.

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