Miss Johnson, Covarrubias united in marriage
Posted: Wednesday, September 17, 2008 5:57 pm
St. Louis Catholic Church in Memphis was the setting for the recent evening wedding of Jillian Leigh Johnson of Memphis, formerly of Union City, and Alexander Carlton Covarrubias of Memphis, formerly of Atoka.
The traditional Catholic service was officiated by the Rev. John B. McArthur, head pastor of the church.
The bride is the daughter of Thomas and Diane Johnson of Union City. She is the granddaughter of Marjorie Maksimchuk and the late John Maksimchuk and the late Bernard and Phyllis Johnson, all of Jackson, Mich.
The groom is the son of Alejandro and Sara Covarrubias of Atoka. He is the grandson of Oscar and Sara Duke of Atoka and the late Maria Cruz Covarrubias of Brownsville, Texas.
Upon entering the foyer of the church, guests were greeted by wedding attendants Rachel Phelps of Cordova, sorority sister of the bride, and Jennifer Danielson of Tucson, Ariz., cousin of the groom, who presided at the registry table. A “cat’s head” gathering basket, made by the mother of bride and accented with a navy satin bow, held the wedding programs. The iridescent light blue programs were printed with navy ink and accented with a navy satin bow at the top. Guests were encouraged to sign a white guest book that featured an elegant band of satin which was fashioned in a dramatic knot from Beverley Clark Collection. The silver-plated guest book pen rested in a heart-shaped stand engraved with the bridal couple’s names and wedding date.
Inside the sanctuary, family pews were marked by flower igloos covered with blue and white sweet peas, blue delphinium, blue scabiosa, white roses, mini calla lilies and white stock suspended by navy ribbon. The front of the sanctuary was decorated with two flower arrangements, on both sides of the altar, with mixed flowers in shades of white and blue on top of white pedestals.
The mothers and grandmothers were seated as “Ava Maria” by Schubert was played. The bride’s mother wore a light teal short-sleeved lace beaded jacket with one large rhinestone button over a floor-length sheath-style dress with a scoop neckline. The groom’s mother chose a sage dress, which featured a lace top with portrait neckline and three-quarter length sleeves and a layered ruffle skirt. Each mother carried a tussie mussie of mixed white and blue flowers wrapped with navy ribbon. The bride’s maternal grandmother wore a teal floor-length A-line dress with a three-quarter sleeve tie-front matching jacket with tan flowers and beading. The groom’s maternal grandmother wore a navy floor-length dress with a short-sleeve beaded top and layered ruffle skirt. The grandmothers wore corsages of white roses.
The bridal party entered the sanctuary to “Trumpet Tune” by Purcell. Nova Dillard, sister of the bride, of Memphis, formerly of Union City, served as maid of honor. Serving as bridesmaids were Tabitha Adams, friend of the bride, and sorority sisters Brooksie Arrington and Lauren Gordon, all of Memphis; longtime friend Lacy Maness of Huntsville, Ala., and sorority sister Erica Walker of Chicago, both formerly of Union City; and sorority sister Cindy Natera of Germantown. They wore tea-length strapless taffeta dresses with gathered midriff and crumb-catcher bodices in liberty blue from the Dessy Collection by Vivian Diamond. Completing their attire were three-tiered rhinestone earrings and necklaces that each featured a rhinestone-paved ball, gifts from the bride. They carried bouquets of blue flowers, including sweet peas, delphinium and scabiosa, wrapped in a navy ribbon.
Ryan Miller, best friend of the groom, of Arlington served as best man. Groomsmen were Chris Covarrubias, brother of the groom, of Atoka and his fraternity brothers, Brent Adams of Memphis, Jay Baker of Hernando, Miss., and Steven Cobb, Nick Cutter and Jason Piyavunno, all of Cordova. The groom wore a one-button, single-breasted black classic notch lapel tuxedo by After Six with matching black trousers. His jacket was adorned with a boutonniere of white stephanotis and ivy. A solid white satin vest and Windsor tie completed his attire. The groomsmen and fathers also wore the same After Six tuxedos and finished their look with striped navy blue vests and Windsor ties. They wore boutonnieres of blue tweedia.
As “Trumpet Voluntary” by Clarke resounded through the church, the bride, escorted by her father, entered through the sanctuary’s double doors. The bride wore a diamond white strapless design with a sweetheart neckline and a-line silhouette. The silky taffeta dress was designed with a chapel train and featured asymmetrical gathers on the bodice and a drop waist with intricate beadwork of beads, sequins and rhinestones from the Casablanca Collection. Her shoes were white silk heels that featured single straps over the toes with a bow and a closed back with an ankle strap by Grace. She wore a custom-made cathedral-length veil trimmed in rhinestones with a blusher by Silk and Lace. To complete the attire, the bride wore custom-made jewelry and hair jewelry by Rebecca Dotson of Redot Designs. Her grape cluster earrings, three-strand woven necklace and hair jewelry were made of Swarovski pearls and silver-shade crystals. She carried a large bouquet of white roses, mini calla lilies, white sweet peas, stephanotis and white stock, hand-tied with a diamond white ribbon.
The couple exchanged vows and rings during a traditional Catholic wedding service. Serving as lectors during the service were John Johnson, uncle of the bride, of Portland, Mich.; Jody Clements, cousin of the bride, of Big Rapids, Mich.; and Mrs. Dillard. Following the pronouncement of the marriage, the couple was formally presented to the congregation and exited to the music of the “Prelude in Classic Style” by Young.
Following the ceremony, the celebration continued with a reception in The Clunan Center at the church.
The tables were elegantly draped with white linen cloths and overlaid with iridescent navy organza cloths. They held square glass vases filled with clustered blue hydrangea accented with peacock feathers and surrounded by votives or silver floral pedestals arranged with mixed clusters of blue flowers and accented with four attached hanging votive candles.
The chairs were covered with white chair covers and had iridescent navy organza sashes.
Two cocktail tables on either side of the dance floor were covered with white linen and decorated with tea lights trimmed with navy satin ribbon and surrounded by four votive candles.
The wedding favors were presented on the tables for guests to enjoy as they desired. Small clear plastic boxes were filled with various types of blue candy and tied with sheer silver ribbon and were adorned with small round tags featuring either the bridal couple’s names and the date or their monogram and the date. The candy included blueberry Jelly Belly™ beans, raspberry rock candy, blue raspberry twists, blue raspberry sours, blueberry Now and Laters™ and filled blue raspberry hard candy. Favors were also placed on a table in the foyer for guests to take as they left.
The gift table was covered with white linen and had a floral arrangement of white sweet peas and stephanotis hand-tied with white ribbon. Sitting on the table was a special card box made for the bride by her mother. It resembled a present in silver and white paper accented with a beaded trim and a white bow. Two silver-framed black and white engagement pictures of the bride and groom also adorned the table.
The bride’s round table was draped beautifully with a floor-length white cloth and overlaid with an iridescent navy organza cloth. The four-tiered hexagonal bride’s cake, displayed on an ornate silver stand, was frosted in white and had white gum paste stephanotis adorned with rhinestone centers covering the top band of each layer. The top of the cake was covered in the white gum paste stephanotis flowers accented with green leaves and featured shining metal monogram letters accented with crystal flowers. Surrounding the cake stand were flower igloos covered with blue and white flowers.
The groom’s table was covered with a white cloth and featured three chocolate cakes. A large square cake placed in the middle was frosted with chocolate and decorated with the University of Memphis “M” and a tiger. The school is the alma mater of both the groom and bride. On either side of the U of M cake was a round cake, also frosted in chocolate, that had the Greek letters to the groom’s fraternity, Alpha Tau Omega, in azure and gold and the bride’s sorority, Pi Beta Phi, in wine and silver blue.
As the reception started, the wedding party and newlyweds entered to “Eye of the Tiger” by Survivor and were announced by the disc jockey. The bridal couple danced their first dance to “It Had to Be You” by Harry Connick Jr. The bride and her father danced to “My Girl” by The Temptations. The groom and his mother danced to “What a Wonderful World” by Louis Armstrong.
A round table, situated in the center of the three buffet tables, was covered with a floor-length white cloth overlaid with an iridescent navy organza cloth and was adorned with fresh ivy. It featured an urn filled with a mixed floral arrangement of blue and white flowers and, as the starting point of the buffet, held the plates and silverware. Guests enjoyed a carving station of beef showboat and rolls, Texas pecan chicken tenders, mashed potato bar, crab-stuffed mushrooms, toasted ravioli, Cajun shrimp and grits bar, assorted cheeses with crackers, various vegetables with ranch dip and fresh fruits with chocolate fondant. Beverages were served from two bars on either side of the banquet hall.
After the throwing of the bouquet and garter, the couple danced to the final song of the night, “The Best Is Yet to Come” by Frank Sinatra. As they left the reception hall, the newlyweds were seen off amid a shower of bubbles from guests lining the steps and sidewalk. They departed in a 1958 Rolls Royce Silver Cloud.
Upon returning from their honeymoon to Jamaica, the couple will reside in Memphis.
On the eve of the wedding, the parents of the groom hosted a rehearsal dinner at The Butcher Shop Steakhouse in Cordova. The father of the groom welcomed everyone and gave a toast to start the festivities.
Guests had a selection of filet mignon, ribeye, prime rib, chicken breast or Atlantic salmon for the main entrée. A garden salad, loaded baked potato, French bread and the dessert of the guests’ choice were also enjoyed.
As a surprise, a DVD presentation highlighting the lives and courtship of the bridal couple was shown.
Following the dinner, the couple presented gifts to their attendants and their parents.
Published in The Messenger 9.17.08