Feride and her daughter Meltem greeted visitors wearing traditional Azerbaijani costumes and escorted us to the beautifully lit rear patio. The twelve-course meal included a chilled yogurt soup with herbs and chickpeas, four salads, rice pilaf topped with lamb stewed with dried fruit and chestnuts, and four kinds of homemade breads. Feride came out between courses to explain not only the individual dishes, but also food traditions and politeness at the table. They also demonstrated traditional dances and encouraged CHSC members to join in. The evening finished with homemade Baku-style baklava, an array of dried fruits and nuts, and tea with homemade rose petal and sour cherry jam.