AJ Nordlicht graduated UAlbany in 2006 and has been cooking professionally for 15 years. Some of his notable positions include: Former cook at Landmarc Restaurant in NYC (owned by Celebrity Chef Marc Murphy), Chef De Cuisine at New York Yankees and Sous Chef for the Florida Panthers. 

AJ will do a cooking demo for Shabbos House students, alumni, parents… on Thursday, June 11th, at 8pm over Zoom. 
3 dishes: Unstuffed Cabbage (a play on stuffed cabbage) as your Appetizer, Roasted Garlic Chicken as the main, Corn & Tomato Salad with Basil Vinaigrette as the side.
The ingredients list is as follows:
Unstuffed Cabbage:
You will need a large pot, and one large mixing bowl
1 head green cabbage
3 Lbs ground beef (80-20)
58 oz plain tomato sauce (not pasta sauce)
10 oz raisins
2 cups white sugar
Garlic Powder
Onion Powder
1/2 cup white rice
Roasted Garlic Chicken
You will need a roasting pan or baking dish
Small aluminum pan and tin foil
Small mixing bowl
1 chicken…I use a chicken cut into 8ths but I know people have preferences so really any cut of chicken works but ideally you would want bone-in skin on, if not then use chicken stock to make up for it
40 cloves of roasted garlic (I will talk about how to roast garlic)
Olive Oil (or extra virgin…I’ll talk about the difference)
Balsamic Vinegar
Garlic Powder
Onion Powder
Sweet Paprika
Thyme (preferably fresh, but dried works too)
Fresh Parsley
Corn & Tomato Salad with Basil Vinaigrette
You will need a blender (or food processor if you don’t have)
1 salad bowl (or storage container)
30 oz corn kernels
1/2 medium red onion cut in half and thin sliced
1/2 pint grape tomatoes halved
1 1/2 oz Fresh Basil
1 clove garlic  
1/3 cup apple cider vinegar
2 tablespoons dijon mustard
1 cup Extra Virgin Olive Oil
1 1/2 tablespoons white sugar
1/4 teaspoon salt
1/8 teaspoon black pepper