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Lunch With The Chefs, Downton Abbey, February 20, 2014
Winter Squash Wellington with Roasted Mushrooms, Beluga Lentils, Braised Belgian Endive, Roasted Carrots & Parsnips vegetarian dish served as part of the upstairs-themed menu from the PBS show "Downton Abbey" during the University of Iowa Catering Department's "Lunch With The Chefs" in the Iowa Memorial Union Main Ballroom on Thursday, February 20, 2014. (Justin Torner/Freelance for the Gazette)
Photo ID: Gazette.DowntonAbbeyLunch.JustinTornerPhoto-6
Photo size: 7.4 Mpixels (21.2 MB uncompressed) - 2475x3000 pixels (8.3x10 in / 21x25.4 cm at 300 ppi)