Around the world in one night: international food and exotic decor draw thousands to a "party with a purpose" in Tupeto.

The crowd of more than 2,000 people who attended Celebration Village's Preview Party last year traveled the globe with their palates, but their feet never left the floor of the Tupelo Furniture Market, where one of the state's fastest-growing holiday shopping events was held in support of the local Sanctuary Hospice House.

Party-goers gazed in awe at squash monkeys hanging from vines above tables filled with Latin American-influenced culinary treats created by David Leathers, owner of Food Stylin. As they traveled to the table representing Greece, attendees sampled marinated grapes and homemade hummus. At the Italian table, sponsored by Park Heights restaurant, they sampled a selection of antipasto dishes.

The world tour continued at a table hosted by the Tupelo Country Club that gave diners a taste of Japan with fresh sushi rolled by hand before their eyes. A dual carving station featured American meat favorites such as hickory-smoked beef brisket and apple-smoked pork loin. Nearby, a chocolate fountain, provided by Busylad Rental, was transformed into a Caribbean hotspot for dipping fresh fruit and pastries. Ice sculptures created by Leathers, including a sled with reindeer, highlighted the French table, which featured imported cheeses.

"This is a wonderful night out," said Nancy Collins, Sanctuary Hospice House Board of Directors president. "It is a party with a purpose."

Park Heights owner Blair Hughes said the preview party and Celebration Village were brought about by a core group of dedicated volunteers who believed in the purpose behind Sanctuary Hospice House.

"We are so proud to be a part of this in northeast Mississippi," Hughes said. "The volunteers have accomplished so much in the short time they have been doing this. I am amazed and honored to be a part of it, even in a small way."

For Leathers and all those who attended, the experience was about more than just the food; the exquisite presentations were the real show-stoppers. "The premiere party sets the tone for the rest of the show," Leathers said. "It is an elegant evening."

Leathers, whose father is also in the catering business, said he does more than just cater--he provides an ambiance using unique and colorful foods to set a mood. Here, surrounded by backdrops of animals and flowers carved from fruits and vegetables, Leathers said event-goers got a sense that they had traveled to a faraway place and were eating what the residents of those countries eat.

"I have a love for food and a love for art for a good cause," Leathers said.

Other highlights of the preview party each year include "Docs on Duty," with area doctors donating their time to wait on tables, and life-sized canvas paintings created by local artists to emulate a 19th-century village during the Christmas holidays. New paintings are added each year. It's that pervasive spirit of giving that makes this event so special, said Collins. "The whole community comes out to participate," she said.

Celebration Village's annual preview party kicks off a three-day shopping extravaganza at which more than 120 vendors from Tutwiler to Texas to Pennsylvania gather to showcase clothing, jewelry, toys, antiques, gifts, home and garden accessories, and food.

The event, which attracts more than 15,000 shoppers each year, is the largest fund-raiser for Sanctuary Hospice House, a non-profit ecumenical Christian ministry for terminally ill patients. The unique 16-patient facility held its grand opening in September and has been designated by Congress as a National Medicare Demonstration Project.

Collins said the money raised from the market's first three years helped to pay for the new home, which will provide 24-hour professional care to terminally ill patients who can no longer remain at home. In addition to housing for patients, the facility also features a chapel, kitchen, living room, library, and other amenities designed to provide comfort and support. Starting with the 2005 Celebration Village, set for October 27-29, funds raised will be used to help supplement patient expenses. Organizers say they hope to raise $250,000 at this year's event.

"Those who visit will enhance the spirit of giving as it supports our mission to provide compassionate care to the dying in response to God's call to serve one another," Collins said.

MARINATED GRAPES (GREECE)

  2 pounds red grapes
  6 cups orange juice
  1 cup balsamic vinegar
1/2 cup sugar
  2 tablespoons sea salt
  1 tablespoon whole black peppercorns

Clean and separate grapes. Mix together
remaining ingredients in a saucepan. Bring
mixture to a simmer, then remove from heat.
Pour mixture over grapes, and allow to cool to
room temperature. Refrigerate, and allow
grapes to marinate for 3-4 days before serving.

David Leathers

Food Stylin

HUMMUS (GREECE)

2 cans chickpeas, drained and rinsed
1 tablespoon masted garlic
3 tablespoons tahini
8 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
4 tablespoons lemon juice
Salt and pepper to taste

In a food processor, mix chickpeas, garlic,
and tahini; pulse until smooth. Add oil, cumin,
lemon juice, and salt and pepper to taste. Pulse
again to incorporate all ingredients.

David Leathers

Food Stylin

BLACK BEAN AND CORN SALSA (LATIN AMERICA)

2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
5 roma tomatoes, finely diced
1 small sweet onion, finely diced
I jalapeno, finely chopped
I yellow bell pepper, finely diced
1 red bell pepper, finely diced
4 ounces extra-virgin olive oil
2 ounces fresh lime juice
3 tablespoons fresh cilantro, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
Salt and pepper to taste

Mix together all ingredients in a large bowl. Cover, and marinate in the
refrigerator for 2-3 hours or until ready to serve.

David Leathers

Food Stylin

ARANCINI (RISOTTO BALLS, ITALY)

  4 cups chicken stock
  5 tablespoons butter
3/4 cup onion, finely chopped
  2 tablespoons garlic, minced
  1 cup Arborio rice
1/2 cup dry white wine
  2 tablespoons rosemary and thyme,
    minced
  1 cup heavy cream
  1 cup parmesan cheese, freshly grated
Salt and freshly ground black pepper
    to taste
  1 cup flour
  3 eggs, lightly beaten
  2 cups Italian bread crumbs
Vegetable oil for frying
3 tablespoons fresh parsley, chopped

In a saucepan, bring stock to a simmer, and set aside, keeping hot. In
a large skillet or saucepan, heat butter over medium heat. Add onion
and garlic, and saute until transparent. Add rice, and cook, stirring
constantly, until rice is fragrant, about 2 minutes. Add white wine,
and stir until absorbed. Add a ladle full of stock to rice, and stir
constantly until all the liquid is absorbed. Repeat until rice is
creamy and tender. Add herbs, cream, cheese, and salt and pepper to
taste until combined. Spread risotto out on a sheet pan, and
refrigerate until completely chilled.

To make the balls, scoop 2 tablespoon-sized portions from risotto,
and roll with hands to form balls. Dip balls in flour, then egg, then
bread crumbs. Fry risotto balls in oil until evenly browned. Drain on
paper towels, and garnish with fresh parsley. Serve immediately.

Blair Hughes

Park Heights

CHUNKY GUACAMOLE
(LATIN AMERICA)

6 ripe avocados, finely diced
4 roma tomatoes, finely diced
1 red bell pepper, finely diced
1 seedless cucumber, peeled and
  finely diced
1 jalapeno, finely chopped
1 tablespoon roasted garlic,
  finely chopped
2 tablespoons fresh cilantro,
  finely chopped
2 ounces fresh lime juice
Salt and pepper to taste

Mix together all ingredients. Serve
immediately, or chill until ready to serve.

David Leathers

Food Stylin

MARINATED OLIVES (ITALY)

3 cups black olives
3 cups Kalamata olives
3 cups green olives
1 cup extra-virgin olive oil
1/2 cup fresh-squeezed lemon juice
2 tablespoons lemon zest
3 tablespoons fresh rosemary and
  thyme, minced
3 tablespoons garlic, minced
1 tablespoon dried pepper flakes
Salt and freshly ground pepper to taste

In a large bowl, combine first 9 ingredients.
Season with salt and pepper. Toss
gently to combine. Cover, and refrigerate
for at least a day. Return to room temperature
before serving.

Blair Hughes

Park Heights

Celebration Village 2005 will take place October 27-29 at the Tupelo Furniture Market, Building V, on Coley Road in Tupelo. Adult tickets are $5 in advance or $7 at the door; free for children under six. The preview party is set for Wednesday, October 26, from 7-10 p.m; tickets are $50. For tickets or additional information, call 662/871-7214 or see www.sanctuaryhospicehouse.com.

PHOTOGRAPHY BY THOMAS WELLS