eucalyptus, dusty miller, white agapanthus, freesia, Queen Ann’s Lace, and white wax flowers. The bride was given in marriage by her parents. After exchanging their vows and rings, the couple lit their unity candle to the strains of “The Lord’s Prayer.” The couple and their bridal party exited the sanctuary to the playing of “Trumpet Voluntary.” At the end of the ceremony, family and friends viewed the slide show “A Walk Down Memory Lane,” a medley of pictures celebrating the couple’s nine-year courtship. Attending the bride as matron of honor was Briana Boyd of Brandon, Mississippi, and sister of the groom; and serving as maid of honor was Olivia Haskins of McComb and childhood friend of the bride. Bridesmaids were Victoria Price of Summit, Brianna Norris of Brandon, Kelsey Neal of Magnolia, and Kala Edmonds of McComb. The bridesmaids wore Donna Morgan formal sequined gowns in blush, copper, and midnight grey. They carried airy, free-flowing bouquets of white mini carnations, dusty miller, white agapanthus, Queen Ann’s Lace, white roses, and white alstroemeria lilies. Flower girls were Allyn Claire Boyd, Brooklyn Taylor Boyd, and Madeline Claire King, nieces of the groom. They wore custom-made full tulle gowns in ivory, pewter, and gold adorned with flowers. They carried baskets of silk rose petals that they distributed down the aisle. Ryan King of Jonesboro, Arkansas, and cousin of the groom, served as best man. Groomsmen were Regan Lewis of McComb; Jared Bullock of Baton Rouge, Louisiana; Brad Williams of McComb; Corey Cook of McComb; and Hunter Hinton of Summit. They wore black tuxedoes with vests and bow ties. The groom wore a white coat with his black tux, vest, and bow tie. The groom and groomsmen wore white spray rose boutonnieres. The couple was chauffeured to their reception in a white 1933 Buick four-door sedan Model 60. The
reception was held at Brentwood Memories in McComb. Guests enjoyed dancing to music provided by the band Ransakk. The reception food was catered by Barbara Willis and Michael Guttuso of Brentwood. The bride’s four-tier wedding cake was made of white chocolate chips with butter cream icing. The cake was adorned with silver icing and four dozen white roses. The groom’s chocolate cake was shaped as a white medical lab coat featuring his name, a stethoscope, and his William Carey medical school patch. Both cakes were made by Ashley Golman of Summit. Floral arrangements were designed by Shawn Johnson of The Village in Summit. Sissy Whittington directed the rehearsal and wedding. Waving champagne-colored streamers, family members and friends surrounded the newlyweds as they left the reception and departed in their chauffeured car. They spent the weekend in New Orleans before leaving for their seven-day cruise to Belize, Mahogany Bay, and Cozumel. The couple is at home in Hattiesburg, Mississippi, where the bride is a student at the University of Southern Mississippi, majoring in healthcare marketing, and the groom is a student in the William Carey University College of Osteopathic Medicine.
Bluffs & Bayous { March 2016 { Page 57