Powell's presents: Ruth Reichl, reading at First Baptist Church, SW Taylor & 12th, Fri, 7:30 pm, free

Sometimes, with hilarious results, Ruth Reichl, the New York Times food critic, would visit a restaurant as herself and then re-visit it later, in disguise. In her reviews, she would compare her experiences--unsurprisingly, she would be fawned over in critic garb, but condescended to and even ignored when dressed as a regular schmo. In her most recent book, Garlic and Sapphires, Reichl bundles a package of her fun, lighthearted and insightful food reviews, and includes a host of mouthwatering recipes. PB

Second Thursday Art Opening & Spring Crawfish Party, Local.35, 3556 SE Hawthorne, 6-10 pm, free

It's not often we get to write the words "art opening" and "crawfish feed" in the same sentence, which is why we're jumping on this opportunity to tell you about the Local.35 boutique's unveiling of their April exhibit by Zachary Egge. There'll be drinks this evening, music from DJ Bern, dope snow- and skateboarding clothing from WE, and most importantly: CRAWFISH! The crawfish is a breed of crustacean closely related to the lobster, and typically found in freshwater. Like the lobster, the crawfish turns a deep shade of red when cooked, and features succulent, sweet meat, usually eaten with the fingers. Mmm MM! JWS

2005 NW Foodservice Show, Oregon Convention Center, 777 NE MLK, Sun-Tues April 17-19, register to attend at www.foodshownw.com

If you're a restaurateur, restaurant supplier, or a dedicated foodservice worker, you'll want to check the NW Foodservice Show, featuring 600+ exhibit booths from food and beverage companies, to foodservice equipment specialists, to foodserver employment services, to technological innovators in the world of foodservice. It sounds like a geek-out, and yet the organizers expect to have over 12,000 people in attendance over the event's three days. That's foodserve-tastic! JWS