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)