The American Institute of Wine & Food heads to Icarus on Wednesday, November 8th for a fall harvest dinner from chef-owner Chris Douglass and chef de cuisine Bill Flumerfelt. The four-course dinner starts at 6:30pm with a fall vegetable antipasti followed by Jerusalem artichoke soup with duck confit; and braised Azuluna veal breast with pumpkin risotto and black trumpet mushrooms. Save room for caramelized apple terrine with maple pecan praline and heirloom apple butter. Dinner costs $74 for members or $80 for non-members (sign up for membership at the event and you can pay the members’ price). Proceeds support the AIWF’s mission to promote the understanding and appreciation of food and wine. Call the AIWF at 617.367.0013 for more information or to make reservations.