Chef Stephen Murphy is
the creative culinary talent at the attractive and charming West Street Grill
in historic Litchfield,
Connecticut. Owned by James O'Shea
since 1990, the restaurant continues its fine tradition of "Setting
the Standard for Modern American Cuisine" with Chef Stephen's culinary
flair in creating lunch and dinner menus that will appeal to diverse palates
and includes a nice variety of vegan, vegetarian, and gluten-free items on the
menu as well.
We had an excellent lunch at West
Street Grill on Saturday, March 13, 2021, and had the opportunity to meet with
Chef Stephen Murphy and learn more about his passion for cooking and about his
culinary background. A graduate of the prestigious Johnson & Wales culinary
school in Providence, Rhode Island, Chef Murphy joined the West Street Grill in
June 2020. He started working in restaurants while still in high school,
starting as a dishwasher at the age of 15. He worked his way up from dishwasher
and fry cook one summer at an ice cream and fry shack and he was hooked. He
loved the food industry and was inspired to pursue a culinary career by
enhancing his hands-on experience with technical expertise at Johnson &
Wales. He continued to hone his career working at The Vanderbilt in Newport,
Rhode Island.

Chef Stephen Murphy
Chef Stephen loves barbecue and
low and slow cooking, which is evidenced on the West Street Grill Lunch menu
with his Hickory Smoked Pulled Pork with Cabot Cheddar, Grilled Onions, and BBQ
Sauce, served on a Brioche Roll with Hand Cut Fries. Another favorite is his
Pan Roasted Duck Breast with Pancetta Braised Cabbage, Roasted Purple Potatoes,
and Raspberry Red Wine Gastrique, which he graciously shares the recipe with
Luxury Experience readers to tempt your palates into visiting the restaurant.
Every chef has his or hers
favorite "go-to" items, and for Chef Stephen Murphy, they are micro-greens and
bacon. He spent time on his aunt's farm before joining West Street Grill and grew
micro-greens there. When it comes to inspirational chefs, Chef Stephen Murphy
was a fan of the late Chef Anthony Bourdain (1956-2018), loves his cookbooks
and aspires to reach his cooking level.
While chefs do not have much free
time, when Chef Stephen Murphy is not busy working at West Street Grill or
dreaming up new recipes, he enjoys spending time with his dog, an extremely
sweet, mixed breed whom he rescued when she was 12 weeks old. We can only
imagine how well that dog eats.
Chef Stephen Murphy graciously
shares a taste of West Street Grill to tempt readers' palates into visiting the
restaurant with his recipe for West Street Grill Pan Roasted Duck Breast
with Peruvian Purple Potatoes, Pancetta Braised Cabbage, and Raspberry Red Wine
Gastrique.
Chef Stephen Murphy - Recipe -
West Street Grill
West Street Grill Pan Roasted
Duck Breast with Peruvian Purple Potatoes, Pancetta Braised Cabbage, and
Raspberry Red Wine Gastrique
Serves: 4
Duck Ingredients:
4
|
7-Ounces each
|
Duck Breasts
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|
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Salt and
Pepper
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2
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Tablespoons
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Canola Oil
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Preparation: Clean duck
breasts of excess skin and fat, score the skin.
Method: Start a heavy
bottom pan on low heat. Season the duck. Add the canola oil to the pan and add
the duck. Render the skin until most of the fat is out and take the duck out of
the pan. Raise the heat in the pan to high and place duck back in the pan to
sear both sides. Let rest.
Peruvian Purple Potatoes
Ingredients:
1
|
Pound
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Purple
Potatoes, boiled, cut in half
|
4
|
Sprigs
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Thyme
|
2
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Tablespoons
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Butter
|
1
|
Teaspoon
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Canola Oil
|
1
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Tablespoon
|
Butter
|
|
|
Salt and
Pepper, to taste
|
Method: In a large sauté
pan, add the oil and place the potatoes flat side down. Make sure not to
overcrowd the pan. Once the potatoes are golden brown (about 3 minutes), add
the thyme, wait a few seconds, and add the butter. Once the butter has fully
melted, toss the potatoes in the pan. Season with salt and pepper.
Braised Cabbage Ingredients:
1
|
Head
|
Green Cabbage
|
1
|
|
Onion, diced
|
3
|
Cloves
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Garlic,
sliced thin
|
1
|
Cup
|
Apple Cider
Vinegar
|
32
|
Ounces
|
Chicken Stock
|
6
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Ounces
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Pancetta,
small dice
|
6
|
|
Bay Leaves
|
|
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Canola Oil, enough
to thinly coat pan
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Preparation: Core the
cabbage, quarter it, then slice it into strips.
Method: In a large rondeau
(or Dutch Oven), add the oil and turn heat to low. Add the pancetta and render
down. When about 95% rendered, add the onions. Cook the onions down until they
start to caramelize. Add the cabbage and cook for 5 minutes on low heat. Add
the garlic and raise the heat to medium-high. Cook for 3 minutes watching not
to burn the bottom of the pan. Add the vinegar and let cook for 2 minutes. Add
the chicken stock and the bay leaves. Season with salt and pepper and cook
until the cabbage is nice and tender and not much stock is left. This can be
done beforehand. Reheat when ready by adding more stock.
Raspberry Red Wine Gastrique Ingredients:
2
|
Cups
|
Raspberry Red
Wine Vinegar
|
1.25
|
Cups
|
Sugar
|
3
|
Cloves
|
Garlic,
roasted
|
2
|
Tablespoons
|
Salt
|
5
|
Ounces
|
Water
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2
|
Teaspoons
|
Xanthan Gum
|
Note: Gastrique is the name
for a sweet-sour sauce made with caramelized sugar and vinegar.
Method: In a small pot,
bring the vinegar, sugar, and garlic to a simmer until all the sugar is
dissolved. In a high-speed blender, add the vinegar mixture and salt. Bring the
blender to medium speed, slowly add the xanthan gum. Let blend for 2 minutes.
Drizzle water in while bringing the speed of the blender up to full speed. Let
blend for 3 minutes. If the mixture is too thick, more water can be added. You
want a "drizzle consistency." If any clumps remain, pass through a fine mesh
strainer.
Duck Presentation: Arrange
sliced duck in a fan shape on each of the 4 plates. Add the cabbage alongside,
with the potatoes at either end. Drizzle with the gastrique. Garnish with
micro-greens (optional).
West Street Grill is open
Thursday, Friday, Saturday, and Sunday for Lunch beginning at 11:30 am, and for
Dinner beginning at 5:30 pm. Please call to make a reservation as days and
times are subject to COVID-19 restaurant restrictions.
Until next time, Bon Appetit!
For more information on West
Street Grill, please visit their website: www.WestStreetGrill.com
Read about our dining experience
at West Street Grill in the Restaurants section.
West Street Grill
43 West Street
Litchfield, CT 06759
Telephone: +1-860-567-3885
Website: www.WestStreetGrill.com
Facebook: https://www.facebook.com/WestStreetGrill/
Twitter: @weststreetgrill
Instagram: @weststgrill
Until next time, Bon Appetit!
Read more about the Litchfield,
Connecticut in the Destinations, Restaurants, and Liquor
Cabinet sections.
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