Crawfish meat pies and shrimp pasta will be on the menu for guests who stop by the Legacy Café booth at Flavor of Louisiana, Northwestern State University’s spring seafood celebration. From left are Crisy Bernard, Jill Bankston, Legacy Head Chef Karen Wallace and Sharon Leone. Guests will be able to wander from food booth to food booth tasting a variety of Louisiana seafood dishes prepared in many different ways, along with beverages, desserts and options for non-seafood eaters. Flavor of Louisiana, NSU’s biggest spring fundraiser, will be at 6 p.m. Friday, April 8 in Prather Coliseum. Tickets are$75 per person or $125 per couple and are available at www.northwesternstatealumni.com/fol.