'Family Dinner' at the Row; Events at Riffle, EaT, MORE

Time for this week's event-planning EaterWire:

CENTRAL EASTSIDE INDUSTRIAL—The six food carts parked at self-proclaimed "superpod" Cart Row will join forces this Saturday, February 2 for a collaborative dinner, featuring one course from each cart. (Potato Champion starts the feast with fries topped with veggie korma and paneer; Pyro Pizza provides fire-roasted portabello mushrooms; while Nikki and Lefty's will spit-roast a whole lamb.) Tickets to the dinner series kick-off are $35 and can be purchased at any cart in the Row; a portion of proceeds will be donated to Portland's Community Music Center. More information here.

PEARL DISTRICT—Riffle NW bar manager Brandon Josie shakes things up with a weekly cocktail class every Tuesday from now until the end of February. Guests will learn the recipes for two classic cocktails and one punch, paired with light snacks. Classes are $50 and start at 5:30p.m. each Tuesday; reservations are required and available by e-mailing here.

N. WILLIAMS—On Super Bowl Sunday, EaT: An Oyster Bar throws its first crawfish boil of 2013, serving up two-pound orders of Cajun-style crawfish with sides like corn, potatoes, and mushrooms. The party unofficially starts during regular brunch service (featuring live music by the delightfully named Reggie Houston's Box of Chocolates); the crawfish boil starts right around kick-off (3:30p.m.).

CLINTON/DIVISION—For the second time in January, Bar Avignon celebrates Dungeness crab season by serving 'em up whole. All night tomorrow (Wednesday, January 30), chef Eric Joppie will offer whole crabs (for $25 a pop) along with a la carte sides like citrus slaw, thyme-roasted potatoes, and broccoli rabe. The crab dinner's available while supplies last; more information here.

CENTRAL EASTSIDE INDUSTRIAL—Never one to miss a party-throwing opportunity, Bunk Bar will celebrate Super Bowl Sunday with an all-day, New Orleans-inspired menu featuring gumbo and three po'boy specials (fried fish, BBQ shrimp, and "sloppy" roast beef). The menu will be available a la carte during the all-ages fete.

Image of the Row courtesy Avila/EPDX