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Miss Bransford, Andrews united in outdoor ceremony

Miss Bransford, Andrews united in outdoor ceremony

Posted: Wednesday, October 15, 2008 9:08 pm

Valerie Irene Bransford of Murray, Ky., and Jeremy Jake Andrews of Franklin were recently united in marriage during an outdoor evening ceremony at Shady Grove United Methodist Church near Union City. The bride is the daughter of Greg and Kay Bransford of Union City. She is the granddaughter of the late Warren and Irene Mitchell of Union City, Thora Bransford of Cayce, Ky., and the late Leon Bransford. The groom is the son of Jamey and Cindy Andrews of Union City. He is the grandson of Irene Andrews and the late James Andrews and Paul and Joyce Hamblen, all of Union City. Officiating the double-ring ceremony was the Rev. Kenny Locke of Union City, pastor of the church. Upon arriving, guests were greeted by register attendant Tara French of Murray and program attendant Kaylee Ligon of Murray, friends of the bride. The register table was covered in a chocolate brown cloth, draped with an aqua overlay and accented with lime green button mums. The guest book was a brown linen, die-cut design and featured a photograph of the bridal couple and wedding date. It was custom-designed by the bride’s sister, Lori Bransford of Clarksville, and included photo pages of engagement photos. A brown wicker basket, adorned with an aqua and cream tulle bow, held the wedding programs. The rectangular programs boasted a chocolate brown exterior, embossed with the couple’s monogram and an aqua interior printed in brown. They included artwork by the groom and doubled as fans. The wedding attendants were seated on an iron bench personalized with the couple’s monogram. Guests were escorted through a grove of maple trees by ushers Jay Cheatam of Memphis and Ryan Stone of Obion, friends of the bridal couple. Guests were seated to classical music performed by a live quartet and enjoyed the landscape while listening to the sound of running water from a fish pond fountain. Musical selections included “Te Deum” by Charptentier, “Largo from Winter” by Vivaldi, “Trumpet Voluntary” by Clarke, “Trumpet Tune” by Purcell, “Alleluia” by Mozart, “Brandenburg No. 3” by Bach, “Hornpipe from Water Music” by Handel, “La Rejouissance” by Handel, “Rondeau” by Mouret, “Air from Water Music” by Handel, “Ode to Joy” by Beethoven and “Jesu, Joy of Man’s Desiring” by Bach. The aisle entrance was denoted with brown pedestal urns filled with green elephant ears, purple and lime-green sweet potato vine, ivy, cream and green caladiums, asparagus fern, deep purple coleus and goldie locks. Iron hurricane candleholders flanked the aisle and were draped with ivory tulle. Swags of ivory tulle lined the interior aisle and the white chairs were decorated with brown metal buckets holding bouquets of green corkscrew willow and crape myrtle pods. The altar area was constructed by the groom of stained wooden pergola and decorated with ferns on iron stands. The ceremony began with “The Lord’s Prayer” by Malotte. The wedding party entered under the direction of Ginger McElroy of Puryear, who served as the wedding site coordinator. Grandparents were seated to “Canon in D Major” by Pachelbel. The bride’s paternal grandmother wore a two-piece aqua, floor-length dress with a three-quarter sleeve matching bronze and aqua beaded floral jacket. The groom’s maternal grandmother wore a tea-length aqua, short-sleeved two-piece suit. The groom’s paternal grandmother wore a floor-length two-piece dress with a champagne and ivory embroidered three-quarter sleeve jacket and a matching champagne skirt. The grandmothers wore corsages of jade roses, cream spray roses and green hypercium berries. The mothers were seated by their husbands to “Ava Maria” by Schubert. The bride’s mother wore a pale aqua three-piece suit, featuring a floor-length skirt, a floral bugle bead design bodice and three-quarter length sleeve jacket with bell sleeves embellished with same bugle bead design as bodice. The groom’s mother wore a chocolate brown floor-length dress with three-quarter length sleeve matching jacket and rhinestone closure. The cuff sleeve, collar and bodice were accentuated with a brown on brown pattern and brown beads. The mothers wore corsages matching those of the grandmothers. Packets of ivory tissues with the bride’s new initials were placed in the seats of the mothers and grandmothers. The bridesmaids entered to Bach’s “Air on the G String.” The bride’s sister served as maid of honor. Serving as bridesmaids were Jill Hizer of Antioch, friend of the bride, and Rebecca Seaton of Savannah and Jessica Andrews of Union City, sisters of the groom. They wore strapless chiffon dresses in aqua with a high low hemline and beaded empire waist. They carried bouquets of brown sunflower centers, green spider mums, lime green mini mums, jade roses, green hypercium berries and bells of Ireland, wrapped with brown satin ribbon and accented with pearl pins. The flower girl, Kayden Andrews of Union City, niece of the groom, wore an ivory dress with a satin sleeveless bodice and a tulle skirt. Accenting the waist was an aqua satin sash tied in a bow. She wore a flower halo adorned with ivory roses and lime-green mini mums and carried a brown metal pail of fresh ivory rose petals with matching flowers tied into brown satin ribbon streamers. Serving as best man was Shane Andrews of Union City, brother of the groom. Groomsmen were Clem Hizer of Antioch and Kyle Garrett of Dyersburg, friend of the grooms, and Ben Seaton of Savannah, brother-in-law of the groom. Woodson Andrews of Union City, nephew of the groom, served as ring bearer. He carried a pillow made of lime-green mini mum heads accented with a satin brown bow and the same mums tied into the streamers. The groom wore a Cadbury Brown tuxedo by Calvin Klein and boutonniere of green dendrobium orchids with green hypercium berries. The modern silhouette of the tux was enhanced by a subtle taupe micro stripe, satin notch lapel and self top collar with two button front, making for a striking contrast to ivory shirts, matching brown vest and espresso striped ties. The fathers, groomsmen, ring bearer and ushers wore the same, with boutonnieres consisting of combinations of cream roses, jade roses and hypercium berries. The men entered to “Allegro from Spring” by Vivaldi. The bride, escorted by her father, entered to “Bridal Chorus” by Wagner. She wore an ivory lace design by Monique Lhuillier. Designed with a plunging v-neck and key-hole back, the sheath-style dress had a sweep train with pearl button closures both at the neck and below the open back extending from the waist to the train. To complete the ensemble, she wore a cathedral-length veil; pearl earrings, a gift from the groom; and ivory silk peep-toe heels with a rhinestone broach. She carried a bouquet of cream roses, cream lisianthus, green hydrangea blossoms, green dendrobium orchids and green hypercium berries hand-wrapped with an ivory satin ribbon and pearl pins. After the declaration and blessing of the marriage, the couple exited to “Wedding March” by Mendelssohn. Guests dismissed toward the reception to Bach’s “Brandenburg No 3.” RECEPTION The celebration continued several feet away, where a live jazz band played swing music. White tents draped with hanging white paper lanterns set the scene. Round tables were covered in floor-length white cloths with square aqua overlays; floral centerpieces of glass apothecary vases filled with limes, hydrangeas, crepe myrtle pods, lime green mini mums and corkscrew willow; and square clear votive holders filled with river rocks and white votives. The food tables were decorated with alternating aqua and brown runners and floral arrangements to match those on the guest tables, along with wicker and lime green mini-mum bloom balls. Near the food table was an old water pump which had been transformed into a running fountain by the bride’s father. Large arrangements of potted mandevilla climbing iron trellises lined the sides of the tents. Adjacent to the tents was a large open area canopied by trees that were covered in strings of bare lights and was the location for additional tables, the gift table, a dance floor surrounded by ferns and the jazz band. The gift table was covered in a floor-length white cloth and an aqua overlay, accented with a wooden and wire birdcage decorated with green hydrangeas and ivory tulle. The trees were surrounded by ferns, white petunias, impatiens and iron hooks holding lanterns with votives. Winter mix salads topped with strawberries, mandarin oranges, almonds and poppy seed or raspberry vinaigrette dressing awaited guests at their seats. A buffet-style meal included chicken breast, pork tenderloin, green bean bundles wrapped in bacon and sprinkled with brown sugar, hot deviled potatoes, rolls and strawberry butter. Fruit tea and lemonade were served from glass containers by beverage attendants Sarah Sharp, Casey Sharp and Haley Sharp, cousins of the bride, all of Fulton. The bride’s cake was an alternating square and round five-tier cake atop a square silver stand. It was a showcase of alternating flavors of white cake with blueberry filling and ivory buttercream icing, chocolate cake with chocolate icing and key lime cake with lemon filling and ivory buttercream icing. The cake designs, in brown, included original artwork by the groom, bands of aqua fondant and the couple’s monogram. The top was completed with ivory fondant hydrangea blooms accented in green. The groom’s cake was marbled cake with ivory buttercream icing and decorated in an aqua and orange R.E.M. theme, using an autographed tour poster and collectable tray to complete the setting. The cake attendants were Amanda Bell of Troy and Marianne Clark of Murray, friends of the bride. Guests were also given a dessert bar selection of mini cheese cakes, cream puffs, pretzels, marshmallows and strawberries to dip in a chocolate fountain. A basket carved from watermelon held strawberries, pineapple, grapes and cantaloupe, while colorful fruit kabobs playfully protruded from a watermelon base. Carved pineapples served as bowls for fruit dips. Chocolate mints in aqua, cream and brown were cast in the letters of the couple’s new monogram. The dessert bar was coordinated and attended by Sherry McClellan of Lexington, Ky., and Shirley Sharp of Fulton, cousins of the bride. Before enjoying the festivities, the bride removed her veil and added a long ivory sash encrusted with beads and knotted in the back to the waist of her dress. Favor attendants offered chilled bottled water from a silver tub to guests. The water was personalized with the same colors and designs from the wedding stationary ensemble and a photo of the couple. Favor attendants included Jonathan Bransford, Sarah Bransford, Isaac Bransford and Ana Bransford, cousins of the bride, all of Shellknob, Mo. For the bouquet toss, the bride presented bunches of zinnias mixed with lime-green mini mums and tied with brown and aqua ribbons to the young girls. The bouquet toss had a surprise twist with one large bouquet breaking into five mini bouquets. The garter toss followed. Bundles of sparklers bound in brown card stock and embossed with the couple’s monogram, along with match boxes personalize with the monogram and wedding date, were displayed in buckets and offered to guests. The couple left from the front doors of the church, which were decorated with cone-shaped willow and wire baskets, holding mixed flowers to match the wedding. As the coupled descended the steps, they walked through a line of sparklers and paused as the evening culminated in a fireworks display. The couple honeymooned in Florida and will reside in Murray. REHEARSAL The evening prior to the wedding, the groom’s parents hosted a rehearsal dinner at the Dixie Gun Works Old Car Museum. Tables were covered in white cloths with small bouquets of assorted colored zinnias and glass containers with crispy bread sticks lining them. The dimly-lit museum glowed with lights wrapped in tulle, draping the walkways surrounding the antique cars. Dinner was announced with the ringing of an antique hand-cranked fire truck siren, at which time guests were welcomed by the groom’s father and the meal was blessed. The menu consisted of chicken tomato pasta — a favorite of the bride and groom from a Murray restaurant, fried chicken tenders, salad, stuffed baked peaches, rolls and fruit tea. Assorted cheesecakes were enjoyed for dessert. During dinner, a slide show of photos of the bride and groom beginning from childhood entertained guests. The presentation was a gift from the maid of honor and was set to music sentimental to the couple. As the evening ended, the couple presented monogrammed gifts to their attendants and those helping with the wedding. Published in The Messenger 10.15.08

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