JAY TAGGART-5 STAR CHEF

Chef Jay Taggart began his career into the food world in Albany, New York on the first rung of the culinary ladder and worked his way up. After deciding that he loved the epicurean, he became professionally trained and graduated from Paul Smith’s College with a degree in Culinary Arts. Immediately after graduation, Jay became the Executive Chef at the prestigious resort, Lake Placid Club. Other notable positions are Executive Chef with Sheraton Hotels, Sous Chef at Melrose Inn in Cape Cod, Executive Chef at Captain Al’s at the South Seas Plantation and, finally, Owner and Chef of three restaurants; Sunshine, Moonlight and Twilight Cafes on Captiva and Sanibel Islands, Florida.
Jay has had the honor of preparing dinner for such notables as President Bill Clinton, Chancellor of West Germany, Ted Koppel, Chris Berman, Willard Scott, Danny DeVito and wife Rita Pearlman, Vijay Singh, Johnny Morris, Keith Morrison, The Dateline Staff, and many more.
Upon arriving in Jonesboro in 1996, Jay founded Judy ‘n Jay’s Catering and Deli with his wife, Judy. He enjoyed bringing some innovative and fresh food ideas to the area. In 2007, Jay began working with Sysco Corporation to experience the “other” side of food; selling.
Continuing his creative journey, Chef Jay joined Stan Jones’ employ and has had the pleasure of preparing food for a variety of clientele, most especially the opening event of Lindsey Jones and Matt Hendrich’s Wedding. Jay continues to be inspired by his new working environment and invites you to explore the world of food with him.

  • BORN: KINGSTON, ONTARIO
  • FAV TEAM: NY GIANTS /SYRACUSE
  • MARRIED TO JUDY TAGGART- 2 sons
  • OFFICIATES HIGH SCHOOL FOOTBALL
  • RESIDENT DART CHAMPION

PAN SEARED BREAST OF PHEASANT

De-boned pheasant breast 4

Unsalted butter 1tbsp

2nd press olive oil 2tbsp

Kosher salt 2tbsp

Black pepper 1tbsp

1. Preheat oven to 350 degrees

2. Heat cast iron or other oven proof skillet to about 300 degrees

3. Toss first 4 ingredients in medium stainless steel bowl until breasts are well coated.

4. Place breasts in skillet being sure to lay breasts away from you to avoid being splattered by hot grease.

5. Sear breasts on both sides until golden brown. hint: if breasts stick add a few drops of water to pan.

6. Place entire pan in oven for 15 minutes.

7. Remove pan from oven. Place breasts on cutting board and let rest for 5 minutes. Place pan on stove, add butter and this will make an easy dipping sauce for the Pheasant.

8. Slice breasts, plate and enjoy.