Smoked Trout Canape with Pickled Shallot, Capers & Devonshire Cream and Duck Pate on Brioche Toast Points, Whole Grain Mustard & Cornichons served as part of a 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)