Singers! Food! Musicians! Food! Dancers! Food! Artists creating Art before our eyes! And did I mention food?
Most Americans couldn’t find Azerbaijan on a map, but the Azerbaijan America Alliance (AAA) gave a spectacular Gala Dinner and Cultural Evening that could rival the best any in Europe could offer. (For the record, it’s just south of Russia, on the western shore of the Caspian Sea.)
We were graciously invited to the event to write about the distinctive cuisine served at the dinner. Now, we didn’t know what to expect; like most of the Americans referenced above, Azerbaijan is not usually on our cultural radar, but we were in for a very pleasant surprise.
This Must Be The Place!
The Projection From Inside
The Cavernous Hall
The vast interior of the National Building Museum held tables for about 500, and a large stage. Waiters passed wine and pomegranate juice (Azerbaijani wine? No, Californian). The waiters looked very fetching and exotic in their tall hats.
The High-Hatted Waiter
In a quick peek behind the scenes, I got a preview of the dessert course, the plates laid out in their hundreds behind a curtain.
Almost Endless Desserts
We took our seats, and met our tablemates. Among them were a young couple, Jason and Tunzala. She is from Azerbaijan and remembered the dishes from her homeland, so I learned a few insider facts I would not have otherwise.
But first, there were speeches: A welcome by Anar Mammadov, the founder of the AAA; remarks by H.E. Elin Suleymanov, the Ambassador of the Republic of Azerbaijan; and a keynote by Congressman Dan Burton, the chairman of the AAA. Then, the music started, and dinner was served.
Many acts performed with great energy. This was frustrating, as their constant motion made unblurred pictures practically impossible! But I did manage to catch a few.
Sabina Babeyeva, Azerbaijani Pop Star
The Pearl of Azerbaijan Dancers
More Dancers – And Some Schmoozers
Art Was Assembled While We Watched
The appetizer, Caspian Salad, was an artful arrangement of greens and salmon with pomegranate sauce. “It would be sturgeon at home,” said Tunzala. It was good nonetheless.
Caspian Salad
Next came Dolma. Stuffed grape leaves are most commonly thought of in America as part of Greek cuisine, but they are found throughout the Mediterranean, and, yes! Caspian countries. These contained ground lamb and rice, and were served with a minted yogurt sauce. They were delicious, exemplars of their kind.
Dolma
There was a lovely brace of lamb chops with lavash and a sumakh sauce,
Lamb Chops
then a dumpling stuffed with Basmati rice, chicken, chestnuts, and dried fruits identified on the menu as Shakh Plov, “Signature Dish of Azerbaijani Cuisine.” Tunzala said that it is always served as the last course at weddings. I have to apologize for the quality of the picture; I had reached my wine limit just then!
Shakh Plov
Dessert came; the assortment of pastries, filled with nuts and honey, I had seen earlier. Tea was served in glasses with filigreed holders. Very agreeable.
The AAA’s stated mission is to further a mutual understanding between Azerbaijan and America. Events like this one will surely help to accomplish that!
