A celestial celebration: what better time than a starlit February night to celebrate an engagement between two long-time Valentines? Becca Bailess and John Michael Stewart shared their happiness with a cast of hundreds at a gorgeous Vicksburg gala.

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When two people decide that they want to spend the rest of their lives together, it can quickly escalate into a community affair, especially if they happen to hail from a party town like the River City! Becca Bailess and John Michael Stewart, both born in Vicksburg, got engaged during a romantic Memphis horse-and-carriage ride, while she was at Ole Miss. But they knew that three hours south, in their hometown, their happy news would start the good times rolling.

Her parents, Natalie and Bobby Bailess, are also longtime Vicksburg residents, as are the groom's parents, Mary and Mike Stewart. They all have many friends who were eager to honor the young twosome with a grand announcement celebration. Heading the long list of host couples were Dr. and Mrs. Murray Whitaker, whose expansive renovated farmhouse on her family's ancestral land seemed the ideal venue for the enormous announcement gathering that included every family friend and relative within driving or flying distance!

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"I think the guest list topped 500," laughs Martha Whitaker, "But it was fine, because the perfect weather permitted us to use absolutely every square foot indoors and out."

Legendary Vicksburg caterer Helen Abraham provided an extravagant menu of party favorites, with the Lebanese kibbeh disappearing as fast as it was replenished. Supplementing the main buffet table in the dining room was a plentiful array of sushi, fried wontons, and edamame from Jackson's Nagoya Restaurant, set up on the glass-enclosed rear loggia. A large cheese and fruit table in the keeping room off the enormous kitchen further aided crowd circulation. Various desserts, provided by the host couples, were placed anywhere and everywhere, supplemented with Kathy Waiters' exquisite petit fours. The very ubiquity of the food insured that the huge crowd never formed a traffic jam, but flowed seamlessly and happily among the selections in every available nook.

"Jim Wilkirson of 'Top It Off' is who I credit for making the flow work so well," comments Martha. "Natalie and I had originally thought that we should set up several smaller drink areas, but Jim was firm about having only one huge central area as far away from the front door as possible, to make people circulate, and he was so right!" The decision was made to put the drinks station, outdoors beyond the swimming pool. Another creative thought Wilkirson had was to utilize even the master bedroom, which in old-South fashion opens off the wide main hallway, as a serving area. He placed a large plywood board under the coverlet and used the bed as a large "tray" for filled beverage glasses.

The weather was crisp, but mild for February, making the old-brick pool terrace a popular place for guests to head after greeting the receiving line at the front door. Tommy Raines, a talented bandsman and childhood friend of Natalie and Martha, put together a crackerjack ensemble that kept everyone dancing into the wee hours. Abraham set up a grill to produce a few of her specialties, as well, so that "when the guests stepped outdoors, they were greeted with wonderful cooking smells and terrific music," says Martha. The heady scent of grilled chicken and beef tenderloin kabobs and sausages, as well as a large table of freshly boiled shrimp, kept many partygoers outdoors all evening.

Lush, innovative floral arrangements by Geni Fulcher of The Ivy Place were everywhere. Indoors and out, strings of twinkling white lights echoed the stars in the clear February sky, casting a joyous glow on the happy couple and their many well-wishers.

HERBED POTATO CAKES

  7 pound Idaho potatoes, peeled and grated
1/2 large onion, grated
  1 large egg
  1 tablespoon fresh parsley, chopped
  1 tablespoon fresh basil, chopped
  1 teaspoon fresh rosemary,, minced (do not substitute
    dried herbs)
1/4 teaspoon salt
    Pinch of freshly ground black pepper
  3 tablespoons vegetable oil or clarified butter (more if
    needed)
    Sour cream (for garnish)

Mix all ingredients except oil or butter.
Shape potato mixture into small patties about
1 1/2 inches in diameter. Fry until golden brown
in hot oil or butter. Serve warm, topped with
small dollop sour cream and minced parsley
garnish.

Yield: 24 small patties; or to accompany a
dinner entree, make larger ones

SAUSAGE AND SPINACH SQUARES

 2 packages refrigerated crescent rolls
 1 pound hot sausage, browned drained and crumbled
10 ounces frozen chopped spinach, thawed and drained
    well (press between paper towels)
 1 (8 ounce) package cream cheese, softened
 1 cup Parmesan cheese, grated
 1 large egg beaten
Dash of Worcestershire sauce

Mix all ingredients except rolls. Spray a
9" x 13" ovenproof dish with non-stick cooking
spray. Unroll one package of crescent rolls and
press into dish: Spread filling mixture evenly
over dough. Roll out remaining dough, and top
mixture, covering to edge of dish. Bake 20-25
minutes at 350 degrees. Cool slightly, cut into
squares, serve warm.

Yield: 24 squares

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HOT PECAN DIP

 24 ounces cream cheese, softened
  1 bunch green onions, chopped
  1 large green bell pepper, minced
1/2 cup milk
  3 small jars dried chipped beef
  2 cups toasted pecans, chopped

Soak dried beef in water for about 30
minutes to draw out excess salt. Drain and
chop. Mix all ingredients except toasted
pecans. Spread in a 9" x 13" ovenproof
baking dish. Top with pecans, bake at 350
degrees for 25 minutes. Serve hot with
buttery crackers,

Yield: 4 cups

photography by greg campbell