Scope Out Launderette’s Jacques Pépin-Inspired Menu

JACQUES PEPIN WIRE —Launderette released the full menu for its Jacques Pépin tribute dinner with Austin Food and Wine Alliance on Sunday, June 5. The French chef will be in attendance with his daughter. Chefs Rene Ortiz and Laura Sawicki’s five course meal will include dishes inspired by the chef’s favorite recipes; check out the full menu below. Tickets for the $285 dinner are still available, as well as Pépin’s Long Center appearance beforehand. [EaterWire]

WASTE WIRE — Every Austin business with a food permit (restaurants, grocery stores, bars, etc.) will be required to properly recycle all organic material with staggered deadlines based on square footage until October 1, 2018. [EaterWire]

ZOMG BBQ — New York company REIT purchased Rudy’s Bar-B-Q, but a rep confirmed that nothing will change about the four Austin locations. [Austin Business Journal]

ANNIVERSARY WIRES — Lamar Union restaurants Cantine and Vox Table are both celebrating first birthdays this week. Cantine is offering a free glass of prosecco and slice of cake to every diner tonight. Vox is doing the same with a small plate instead. [EaterWire]

OPENING ALERT — Austin’s pizza chain boom isn’t over with the arrival of Dallas-based customizable pie chain Pie Five Pizza in Pflugerville on Friday, May 27. [EaterWire]

DOWNTOWN — To celebrate the opening of Italic’s cafe, the Italian restaurant is giving away a free biscotti with any coffee purchase before 11 a.m. for the rest of the week, and offering half-off lunch until Friday from 10 a.m. to 3:30 p.m. [EaterWire]

Menu for Jacques Pepin Tribute Dinner at Launderette

• Passed appetizers: rabbit rillette and honey tomato confit fritters, pastrami salmon toast, and potato oatmeal soup with maple-glazed bacon and crispy leeks
• First course: striped bass crudo with salsa verde, trumpet mushroom, red grapes, and cucumber
• Second course: soft scramble with red wine hollandaise and poached lobster
• Third course: gnocchi gratin with ricotta, beef cheek ragu, and pecorino
• Fourth course: chicken thigh with black truffle, sauce aligot, and foie gras
• Dessert course: Floating Island with peach, blue cheese, and peach leaves with assorted petit fours