Enjoy a three-course meal created and prepared by Chef Bryan Flower. The farm-to-table menu features roast pork, chicken and vegetarian main courses along with a feast of produce harvested from NIU’s Edible Campus Market Garden as well as local farms. Cash bar at 5 p.m. Dinner at 6 p.m. $50 per person All proceeds benefit NIU’s Edible Campus and Huskie Food Pantry.