Weddings & Engagements
Thursday, November 3, 2016 • 27
Tuscaloosa. The groom is the son of Mr. and Mrs. Daniel Paul Sparks Jr. of Birmingham. He is the grandson of Mr. Richard Martin Durkin and the late Mrs. Durkin of Natchez, Mississippi, and the late Mr. and Mrs. Daniel Paul Sparks Sr. of Indianola Mississippi. Given in marriage by her parents and escorted by her father, the bride wore an all-lace gown with an illusion bateau neckline and buttons to the end of the train. She also wore a beautiful antique Brussels veil, a family heirloom of the mother of the groom. She carried a hand-tied bouquet made of patience garden roses, peonies, tuberoses, porcelain spray roses, freesia, mini callas, lisianthus and hypericum berries, all in shades of white or cream. Letty Woods Wyatt served as maid of honor. Matrons of honor were Mona Rachel Margueritte Assayag and Grace Tillman Williams, sisters-in-law of the bride. Bridesmaids were Jacqueline Caddell Bell, Ann Stewart Galloway, Camille Caroline Hayes, Nancy Mears McEnerney, Margaret Alexandra Pitts, Callan Elizabeth Sherrod, Emily Frances Thomas, Anne DeWitt
Thompson and Adele Elizabeth Walter. Flower girls were Elizabeth Miller Kenerly, Anna Partlow Short, Charlotte Mitchell Whatley and Saylor Grace Williams, second cousins of the bride. The father of the groom was the best man. Groomsmen were James Cooper Gordon, Clay Barclift Horn, Benjamin Turnage Jameson, Ryan Matthew Lichtenstein, Steven Austin Martin Jr., Riley Kyle Morgan, Robert Lawton Sparks, William Bentley Sparks, Harris Bushnell Williams, Sanford Robertson Williams and Turner Butler Williams Jr. Ring bearer was Charles Lawrence Whatley III, second cousin of the bride. Ushers were Hunter Scott Brewer, William Hayes Clark, Marcus Shawn Livesay and Ross Douglas Ware. Program attendants were Mary Alton Kenerly, Olivia Grace Short, Ann Calvert Whatley and Dorothy Reynolds Whatley, second cousins of the bride. After a honeymoon trip to Antigua, the couple will live in Charlottesville, Virginia. Following the groom’s final year of law school at the University of Virginia, the couple will live in Birmingham.
and veil with antique family heirloom lace. Emily Wilde Coe, sister of the bride, served as matron of honor. Bridesmaids were Elizabeth Tanner Boyd, cousin of the bride; Anna Linderman Curtis; Morgan McKain Edwards; Katherine Carter Files; Thayer Alison Hutcheson; Meredith Jones Kingsley; Kelly Lynn Martin; Lauren Caldwell Tanner, sister-in-law of the bride; Molly Brown Tanner, sister-in-law of the bride; and Krista Dewitt Wood. Robin Belle Brown, Adelaide Elizabeth Coe and Anne Douglas Tanner, nieces of the couple, were the flower girls. Russell Bertram Brown, brother of the groom, served as best man. Groomsmen were Charles Douglas Cross; Arthur Lincoln Howson III; William Andrew Kelly; Dixon McCommon Mckay; Frank Emerson O’Shea; William Butler Ross; Christopher Jeffrey Wood; and brothers of the bride Christopher Hull-Ryde Tanner, Griffin Sinclair Tanner and David Loflin Tanner. After a honeymoon trip to Victoria House in Ambergris Caye Island, Belize, the couple will live in Houston.
seafood is “fresh, seasonal and coming from where it’s supposed to come from.” “There are times when we have fish from almost everywhere in the case,” he said. “I can tell you where it comes from and where it was caught.” Cutting fish is a highly specialized skill, he said, and so is knowing enough about what you’re selling to
fish to use, Hughes said. “Someone might come in and say, ‘I have this recipe, and it calls for cod,’” he said. “Cod is a numerous family of fish. Chilean sea bass is actually a cod species called Patagonian toothfish. Cod can be freshwater or saltwater, and it can sell for $9.99 a pound to $42.99 a pound. If you give me the recipe, I’ll match the fish to it.” Seafood makes a yummy addition to holiday meals, Hughes said. “I can’t believe how many oysters we sell for oyster dressing,” he said. “And people want chowders, soups and gumbo for the holidays.” Chowders are usually made with lots of heavy whipping cream, but Hughes makes a healthier version with a basic béchamel sauce, seafood demi-glace and mirepoix, which is a mixture of chopped vegetables. “It’s thick, creamy, but not uberfattening,” he said. With its seafood market, food truck and the cooking classes it offers, Snapper Grabber’s, at 521 Montgomery Highway in Vestavia, already has a full plate. But it’s about to add something new to its menu. “We’re taking over the space next door and will have a butcher and charcuterist there,” Hughes said. “Patrick McCown is the food truck chef and works at the market, too. Twillia Glover is working on the truck now and will run the butchering side of the new addition.” Hughes said he’s happy to help boost SNP’s promotion of seafood – and not just as a healthy option for people. “Tuna has a part called a bloodline which people wouldn’t eat – but it’s hyper-nutritious for pets,” he said.
OVER THE MOUNTAIN Journal
Williams-Sparks
Elizabeth Ann Williams and Daniel Butler Sparks were married July 23 at Saint Luke’s Episcopal Church with a reception following at Mountain Brook Club. The Rev. Richmond Webster officiated the ceremony. The bride is the daughter of Mr. and Mrs. Turner Butler Williams of Birmingham. She is the granddaughter of Mrs. James Joseph Bushnell and the late Dr. Bushnell of Birmingham and the late Mr. and Mrs. Ernest Going Williams of
fish,
From page 24
customers, to their food truck, to the work they do sourcing the highest quality seafood products for Southern Living and other Time Inc. publications,” Cornish said. “We’re pleased Tim agreed to serve as an SNP ambassador and happy Birmingham has someone so committed to bringing healthy seafood to the people of this great city.” SNP Birmingham has established partnerships with more than 91 businesses, groups and community organizations in the Birmingham area. During October and continuing this month, SNP is working with its Birmingham partners to promote the positive health benefits of eating seafood, share recipes, hold cooking demonstrations and distribute coupons and other free resources. For news and up-to-date event information, visit SNP Birmingham’s Facebook page. Hughes said many of his customers buy seafood not only for the taste but for the health benefits. “I have people who come in twice or three times a week – athletes, former athletes and people who just want to be fit and healthy,” he said. “They get tired of eating chicken, rice and broccoli. I can plan their meals for them and then cut the fish to the right portion size.” Hughes said there’s no reason seafood can’t be both “delicious and healthy.” “For example, we have a smoked tuna dip that is both,” he said. “It’s built like a tzatziki with a Greek yogurt base.” He said that while a ceviche, which is fresh raw fish cured in citrus juices, is “going to be healthy regardless,” he can teach people how to make healthy versions of dishes like cream-heavy bisques. Hughes said Snapper Grabber’s
‘My dad was a chef, so I grew up in kitchens. I was cutting fish when I was 7. When I wasn’t playing sports, I was in the kitchen.’ Chef Tim Hughes
help customers make smart choices. “The misrepresentation of seafood is rampant,” Hughes said. “I went to Mexico Beach to a restaurant that had grouper Imperial on the menu. What I got was a fish called whiting. There’s a more than $20 per pound difference between whiting and grouper.” Hughes said he and his team love sharing recipes for dishes that taste great and are easy to make. “I sent one customer home with shrimp, scallops and instructions for making a mixed seafood pasta carbonara with chanterelles,” he said. “He called me the next day and said it was the most wonderful meal he and his wife ever had.” Customers often bring in their own recipes and ask for advice on which
For more information on the Seafood Nutrition Partnership, visit seafoodnutrition.org or follow SNP on Facebook, Twitter and Instagram. ❖
Tanner-Brown
Anne Rain Tanner and Benjamin Hunter Brown were married Oct. 22 at Shoal Creek Club. The Rev. Canon Richard Craig Smalley officiated the ceremony assisted by the bride’s grandfather the Rev. Norman Arthur Hull-Ryde. The bride is the daughter of Mr. and Mrs. David Griffin Tanner of Mountain Brook. The groom is the son of Mr. and Mrs. Bertram Ervin Brown II of Winston-Salem, North Carolina. Given in marriage by her father, the bride wore a custom-made silk gown
Burns-Mercer
Mr. and Mrs. Dennis Ray Burns of Waterproof, Louisiana, announce the engagement of their daughter, Robin Rae Burns, to John Meighan Mercer, son of Mr. and Mrs. Harold Browne Mercer Jr. of Birmingham. The bride-elect is the granddaughter of the late Mr. and Mrs. Henry Fowler Butts and Mrs. William Ray Burns of Delhi, Louisiana, and the late Mr. Burns. Miss Burns is a graduate of Tensas Academy and Mississippi College, where she received a bachelor’s degree. She received a master’s degree from Mississippi State University. She is employed by Blue
Cross Blue Shield of Mississippi in Jackson, Mississippi. The prospective groom is the grandson of the late Mr. and Mrs. John Herbert Meighan of Gadsden and the late Mr. and Mrs. Harold Browne Mercer of Mobile. Mr. Mercer is a graduate of Riverwood High School in Atlanta and Millsaps College, where he received a bachelor’s degree in business administration. He is employed by Century Club Charities in Jackson, Mississippi. The wedding will take place on May 20, 2017, at Wesley Chapel with a reception to follow at Helena Plantation in Waterproof.
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