The Lucky Fig

01/30/2017

Chefs always say: "This is me on a plate". Now I start to understand what they mean.
This dish may be the best thing I have put on a plate yet. It shows so many different techniques in only one plate. It show how much I have learned and how much I have grown as a cook. With no professional training, self-taught with lots of cookbooks, videos and a few very good chef's friends that slowly became my mentors through text messages and random life events.
It also shows that we are not only reality TV show material. 😜
I love to go back on my social media and look at the dishes I was creating 2 o 3 years ago; it doesn't even look like is the same guy making them.
I am not bragging, I am just very excited about this.

Here you have what I have called:
Duck duck... duck!
A crispy skin duck breast, duck confit egg roll, 62 C duck yolk, king trumpet and enoki, parsnips purée, black truffles infused duck jus.

Thank you to all of you that with just a simple message, email or comment on my page always encouraged me to improve myself.

01/27/2017

Join us at the Italian Cultural & Community Center where Chef Luca Manfé will pair some delicious food with beers from 8th Wonder Brewery !
See you all on February 23rd

01/25/2017

Join Chef Luca Manfé for a fancy pop-up dinner on Friday March 10th!

An EatWith event in , Houston, TX on Friday, March 10, 2017

12/31/2016

A letter to our guests, supporters, fans and friends,

December 31, 2016 will be the last day of service of The Lucky Fig.

As any other business in its first year we faced a few a challenges, some that we created on our own and some that we could not predict or avoid. The vintage truck we bought took a much larger investment to restore than we were originally quoted and in the first 6 months, it broke down 7 times causing sales loss while food and labor costs still had to be paid.
The long weeks of heavy rains in May did not help the cause either.

We also realized that trying to serve gourmet food from a food truck was not a brilliant idea as we have seen over and over again our competition serve much simpler food, but always have a much longer queue than ours. We have loyal customers and five start reviews, but in the places we found to park, bar food sells much better than modern Italian.

All of the above made the truck less profitable than we expected, but we were still optimistic as our caterings are always increasing, and our fan base is loyal and continues to grow. However, the company has five owners, and four of the five would like to move on to investments with less risk and faster profits. We have been asked to buy them out at a price the entire truck will not sell for, which we are not prepared or willing to do. So at this point we think it is in the best interest of all members of the company to liquidate and move our separate ways.

I want to thank all the bars, clubs, venues, farmer’s markets, apartment complexes and office buildings that hosted us.
Thank you Electrolux and Bauli for your sponsorships and believing in me.
Thank you to all the local wonderful passionate farmers that I have met and tried to support from the get-go, introducing their produce, meat and ingredients in my menus. I learned a lot from each of you and I am grateful.
I want to thank everyone that was part of my team in this journey.
And lastly, but most important I want to thank all of you who supported us during the last 12 months: in one year we served more than 7000 people, catered 26 events, 5 of which were weddings. We enjoyed serving you and hearing your feedback.

The truck will be closed, but the catering service will still be running as well as ‘Dinner with Luca’.
My next project is still to be decided, but I am surely going to enjoy some time at home with my wife and kids planning it.

I wish that all your dreams come true in 2017!

Sincerely with love,

Luca Manfè

12/30/2016

Roast beef, parsley pesto, cheddar, grilled tomatoes, sauerkraut.
Today and tomorrow at Deacon Baldy's!
Happy New Year!

12/24/2016

Serving this right now at Deacon Baldy's. Our Christmas present to you.
Oh, you are fine, no need to thank us.

12/22/2016

We are making a few extra last minute lasagnas for pick up tomorrow afternoon! Send us a message to reserve yours!

Only a few days left to pre-order your lasagna for the holidays.
Texas beef, classic béchamel, homemade pasta.
One tray, 8/10 people, $35.
Merry Christmas!

12/20/2016

Only a few days left to pre-order your lasagna for the holidays.
Texas beef, classic béchamel, homemade pasta.
One tray, 8/10 people, $35.
Merry Christmas!

12/15/2016

He had a dream, that he would support local communities who were trying to make the world a better place with their farming practices.

12/14/2016

He had a dream, that one day, the American Lasagna lovers would know the beauty of an authentic Italian lasagna like his mother makes, with homemade(or in this case, "truck made") béchamel and artisan, fresh rolled pasta.

Please order 2 days in advance.
9x13 tray. Serves around 10 people, for $35.
Take it home, or enjoy it with friends and drinks at Deacon Baldy's.
Please Private Message The Lucky Fig with the number of trays you would like, the date of pick-up and we will answer to confirm and finalize your order.
Made with grass fed Texas beef, classic béchamel and homemade Artisanal pasta.

12/13/2016

Always fun times at The Lucky Fig!

http://theluckyfig.com/