Jonathan Levine of Jonathan’s The Rub has lived many different places and many different lives before settling in Houston.  Born and raised in Brooklyn, he grew up near Coney Island beach surrounded by surf, sand and seafood and eating his mother’s cooking. Jonathan’s own love for cooking began in Boston when he went away for college.  Trading his roommates chores and essays for free stir-fry, Jonathan found himself spending most of his time perfecting his stir-fry dishes instead of grinding away at his books. After college, he spent years being dissatisfied in the trading world, and gave it all up to start a catering business in Houston. Then he opened Jonathan’s The Rub in 2009. You can find Jonathan working alongside his son, Sam, and daughter, Jessica. The rest of his team is also treated like family, and The Rub is a place where “you feel comfortable, be yourself and, hopefully, leave with a few more friends and a satisfied appetite.” To hear more about Jonathan, his family and his secret to success, tune in to this week’s episode.

Try This Week’s Recipe!

Penne Lasagna

Ingredients

    • 4 Oz Ground Italian Sausage
    • 4 Oz Ground Beef
    • 1/4 Cup Diced Onion, Celery, Peppers, Cooked Carrots
    • 1 Tbs Diced California Garlic
    • 1 Tbs Parmesan Reggiano
    • 1 Tbs Pecorino Romano
    • 3 Oz Fresh Mozarella
    • 2 Oz Fresh Whole Milk Ricotta
    • 2 Cups Marinara Sauce
    • 1/4 Cup Dry Red Wine
    • 2 Cups Penne Rigate – cooked Al Dente
  • To Taste: Salt, Pepper, Red Pepper Flakes, Dash of Nuoc Mom (Fish sauce)

Directions:

  • Sauté first four ingredients
  • Add the rest of the ingredients except the penne
  • Stir till nicely blended
  • Add penne
  • Heat and serve
  • Enjoy!

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