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Miss Maness, Nelson exchange wedding vows

Miss Maness, Nelson exchange wedding vows

Posted: Wednesday, December 17, 2008 8:56 pm

The beautiful candlelit sanctuary of First United Methodist Church in Union City was the setting of the recent marriage of Lacy Marie Maness to Graham Martin Nelson, both of Madison, Ala. The Rev. Richard Dickerson, a longtime family friend, of Nashville officiated the double-ring ceremony. The bride is the daughter of Mr. and Mrs. Charles Anthony Maness of Union City. She is the granddaughter of Bill Harrison, the late Melba Pitzer Harrison, Martha Lane Maness and the late Charles E. Maness, all of Union City. The groom is the son of Mr. and Mrs. Dennis Martin Nelson of Brentwood. He is the grandson of the late Dr. and Mrs. Homer Macgee Pace and the late Mr. and Mrs. Vernon Martin Nelson, all of Nashville. The outside entrance of the church was decorated with a fall theme using garlands of fall leaves, berries and acorns adorning the handrails and outside lanterns that lit the center entrance. Flanking the center door were coordinating wreaths filled with gold wooden initials of the couple. Wedding directors Anne Reeves and Carol Abernathy, both of Union City, friends of the bride’s family, greeted guests. Cousins of the bride, Morgan Paige Maness and McKenzie Grace Maness, both of Germantown, presided at the guest registry and served as the program attendants. The programs were designed by the bride and included writings by the couple regarding their relationships with each of their attendants. An exquisite stone urn containing white gladiolas, white spider mums, white stock, ivory Anastashia roses, ivory Virginia roses and accents of curly willow stems stood at the front of the sanctuary with the lighted cross as the focal point of the lovely ceremony. The sanctuary flowers lovingly memorialized the grandparents of the couple who are deceased. Flanking either side of the cross were two 10-branch black iron spiral candelabra with gracefully trailing greenery of salal, huckleberry and springeri fern tied with gold satin ribbons. The beautiful stained-glass windows and arched openings of the church were decorated with large glass cylindrical vases of ivory candles surrounded by coffee beans, tied with bows of gold dutchess satin and surrounded by greenery which was used throughout the sanctuary. At the back of the sanctuary were antique candelabra belonging to the bride’s great-grandmother, the late Marie Pitzer of Union City. The sanctuary pews were marked with swags of salal, huckleberry and springeri fern tied with the satin matching the bride’s sash on her gown. A prelude of classical music and favorites of the bride was presented by Delana Easley of Union City, pianist, and Leah-Jean Rollins of Trenton, organist, including selections by Pucinni, Lai, Marianelli, Rodgers, Hamlisch and Webber. As part of the prelude music, Harriet Elaine Cozart, a childhood friend and sorority sister, of Tacoma, Wash., sang “How Beautiful” by Paris. The bride’s brother, Nolan Wade Maness of Memphis, sang “You and I” by Michael Buble. Each was accompanied by Mrs. Easley. “Ave Maria” by Bach/Gounod was performed by family friend Rita Winter of Union City during the seating of the grandparents. Both the bride and groom’s mothers entered to “Air From Water Music” by Handel. They carried tussey musseys of ivory roses and greenery. The wedding party entered to the strains of “Canon in D” by Pachelbel. Serving the bride were her sorority sisters, Jessica Hodge Shafer of Knoxville as matron of honor and Lindsey Leigh Caldwell of Baton Rouge, La., as maid of honor. Bridesmaids were Colby (Billingsley) Gray, cousin of the bride, of Union City; Jillian (Johnson) Covarrubius, childhood friend, and Ashley (Wise) Watson, sorority sister, both of Memphis; Jordan Roberta Hooper, Natalie Elizabeth Embry, her sorority sister, and Anna Elizabeth (Pace) Nelson, sister of the groom, all of Nashville; Harriet Elaine Cozart, childhood friend and sorority sister of the bride, of Tacoma, Wash.; and Amber Ellis Weinberg, college friend of the bride, of Charlottesville, Va. The attendants carried bouquets of Anastashia roses with greenery hand-tied and wrapped to compliment the bride’s bouquet. The groom’s father and his brother, Adam Quinn Nelson, served as best men. Groomsmen were Morgan Dean Anderson and Geoffrey Ian Watson, college friends, and Nolan Wade Maness, brother of the bride, all of Memphis; Bart Edward Ashley Jr., Christopher Ryan Brown and Michael Todd Berry, life-long friends of the groom, all of Nashville; Mitchell Ryan Ladd, college friend, of Winston-Salem, N.C.; and Devin Lance Weinberg, college friend, of Charlottesville. Westminster Chimes signaled the guests of the arrival of the bride and they stood as she entered on the arm of her father to “Prince of Denmark’s March” by Clarke. The bride was radiant in a lace custom-designed gown by couture clothier Barbara Van Houten of Bartlett. Her full-length slip was made of heavy charmuse silk cut on the bias. Her choice of gown lace was French alencon lace in ivory. Scallops formed the front deep “v” neckline. A high neckline complemented the back. Three-quarter length sleeves were also finished in scallops. The gown was a pull-over style, with no closures. All fitting areas were made possible by invisibly sewn seams. Eight godets were incorporated in the skirt, also invisibly, from various heights, which gave a very full bottom hem ending in scallops. Her sweep-length train was bustled for the reception. A silk dutchess satin wide sash in antique gold cinched her waist. She secured the knot with a pair of antique brooches borrowed from Anne Reeves, but belonging to Mrs. Reeves’ grandmother. Borrowed from the groom’s mother was a mantilla-style cathedral-length veil, a family heirloom, which Miss Maness used to finished her bridal ensemble. It was made of illusion and edged in alencon lace with scattered lace motifs. Her headpiece also included a traditional blusher veil that was attached by Mrs. Van Houten for the ceremony. The bride wore earrings which were a gift from her father and mother. She carried a bouquet of ivory Anastashia roses and miniature calla lilies hand-tied and wrapped in the same dutchess satin as her sash with pearl pins accenting the arrangement. The bride’s wedding band was a diamond and platinum band which has been handed down through her family from her great-grandmother to her mother and now to her, all of whom carry the name “Marie.” After the Declaration of Intent, Julia Faith Ladd of Winston-Salem and Lisa Marie Berry of Nashville read scriptures from the Old and New Testaments. The congregation joined in unison in the reading of the Intercessory Prayer and The Lord’s Prayer. After the presentation of Mr. and Mrs. Nelson by Dickerson, the couple recessed to a duet of “Ode to Joy” from Symphony No. 9 by Beethoven. RECEPTION The parents of the bride hosted an elegant reception in honor of the newlyweds at the Hampton Centré in Union City. Upon entering the ballroom, the reception tables were covered with ivory cloths with overlays in shades of brown alternating with caramel with matching chair sashes. The table decorations completed the fall décor used throughout the night. Tall wrought iron stands were mounted with white pumpkins serving as the containers for fall cushion poms, green buttons, red rovers, red roses, butterscotch daisies and greenery. Also used were vases filled with coffee beans and ivory pillars surrounded by votives. Centered on the buffet table was a large stone urn filled elaborately with a floral arrangement consisting of orange gladiolas, fall cushion poms, green buttons, red rovers, red roses, butterscotch daisies, curly willow and greenery. Guests enjoyed an assortment of fresh vegetables and dip, parmesan pita chips, garlic baquette rounds, an olive garnish, hot ham dip, hot spinach and artichoke dip, assorted cheeses, brie in puff pastry with an orange marmalade topping and a charmin’ cheeseball that is a favorite of the bride’s mother. An elaborate fresh fruit display of seasonal fruits, beef and pork tenderloin and smoked turkey were served with rolls along with sides of mustard, horseradish and herbed mayonnaise as condiments. Adding to the fare was chicken tenders served with a Frazzy Wing Sauce, stuffed mushrooms and a mashed potato bar with bacon bits, sour cream, shredded cheeses and chives. The bride and groom delighted the guests as they danced their first dance to “Let’s Stay Together,” while the bride and her father danced to “My Girl.” Music was provided by a live band. The guests were encouraged to share in the moment by joining them on the dance floor midway through the song. The bride’s five-tiered vanilla cake was covered with scrollwork of a different motif on each layer and wrapped in a chocolate fondant ribbon. The beautifully-decorated cake was enhanced with ivory roses. The groom’s cake was a chocolate creation made especially to indulge his fondness for Krystal burgers, a diet staple during his college years at the University of Tennessee at Knoxville. The cake resembled a giant Krystal burger complete with mustard, pickles and ketchup set upon a base of actual Krystal burger boxes. The guests looked on as the couple cut the cake and the band played “The Cake Cutting” song. After tasting this culinary treat, toasts to the newlyweds were made by the bridal couple’s fathers. The dance floor was then crowded with the wedding party and guests for a festive evening of entertainment. At the culmination of the evening, the couple was showered with rice as they departed for their honeymoon in the Caribbean. They spent a week at Peter Island Resort off the coast of Tortola They are residing in Madison, Ala. REHEARSAL DINNER On the eve of the wedding, the groom’s parents hosted a rehearsal dinner at The Blue Bank Marina at Reelfoot Lake. The wedding party gathered and was taken by chartered bus to the marina, where they were greeted to the sounds of a local bluegrass band. Guests were also treated to a video presentation highlighting special moments in the lives of the bride and groom. This was created especially for them by the groom’s mother. A delicious array of appetizers was served to the guests, who were some first-time visitors to the Reelfoot Lake area, before sitting down and enjoying a night of food, fun and fellowship. BRIDAL BRUNCH On the morning of the wedding, the bride, attendants, family and friends were honored at a bridal brunch at “Another Thyme” in Union City. The elegant brunch was hosted by Anne Reeves and Sandy Maness of Germantown, aunt of the bride. Eggs Benedict, baked Heirloom tomatoes with provolone sauce, seared asparagus, goat cheese tarts and baked apples with sweet cream sauce were served to the guests, along with Brandy slushes, Red Roosters, coffee and juice. The bride chose this time to present gifts to her attendants and to the hostesses. Mrs. Reeves and Mrs. Maness presented the bride with a beautifully-appointed picnic basket of goodies to have on their late-night trip to Nashville. GROOM’S BREAKFAST The groom hosted a breakfast for his groomsmen and the father of the bride at Generations the morning of the wedding. A hearty meal was enjoyed by all and the good times shared were abundant. The groom presented gifts of monogrammed ice chests to each of his groomsmen. Published in The Messenger 12.17.08

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