Miss Litherland, Major united in marriage

Published in The Messenger
Zion Evangelical Lutheran Church in Mount Carmel, Ill., was the setting of the recent wedding of Sara Elizabeth Litherland of Mount Carmel and Madison Thomas Major of Hickman, Ky.
The bride is the daughter of Mr. and Mrs. Thomas Litherland of Mount Carmel. She is the granddaughter of the late Clarence and Leona Partee and the late Joseph and Rose Marie Litherland.
The groom is the son of Mr. and Mrs. Michael Madison Major of Hickman. He is the grandson of June Benua of Westerville, Ohio, and the late Thomas Benua and the late Madison Bronaugh and Mary Francis Major.
Pastor Karen McNeill-Utecht of Mount Carmel officiated the double-ring ceremony.
Three beautiful stained-glass windows added to the magnificence of the sanctuary. Six single brass candelabrum holding white tapers were placed down the center aisle and three at each of the outside aisles. White tulle adorned the inside aisles. A grape vine wreath with hydrangeas, azaleas, hypericum berries and pink ribbon was placed on the wall to the left and right of the altar emphasizing the simple, natural beauty of the sanctuary. A brass vase which held a bouquet of hot pink princess roses, peonies, green spider chrysanthemums, alstroemeria, lime green bupleurium, hypericum berries and seeded eucalyptus were placed on either side of the altar. To the left and right of the altar stood a candelabrum holding seven white candles.
Organist Chris Quick of Mount Carmel played the nuptial music. The grandmother and parents were seated to the “Theme from Romeo and Juliet.” Mrs. Benua chose a gold sleeveless silk dress under which she wore an ecru blouse. A matching coat completed her outfit. Mrs. Major wore a silver floor-length raw silk dress with beaded bodice and three-quarter sleeved jacket. Mrs. Litherland chose a champagne floor-length crepe dress with long-sleeved beaded jacket.
Readings were presented by Crystal Dulgar and Becky Hodgson, both of Mount Carmel.
Kim Litherland of Mount Carmel, sister of the bride, served as maid of honor. Bridesmaids were Emily Snyder of Chicago, Abby Johnson of Falls Church, Va., Laura Lossen of Austin, Texas, sister of the groom, and Emily Seales of St. Petersburg, Fla., sister of the groom. Sydney Partee of Asheville, N.C., cousin of the bride, was the junior bridesmaid. Their black strapless A-line tea-length dresses had a light beading at the scalloped edge on the sheer neckline portion. Tulle extended outward from the bottom scalloped edging. Each was complimented with a matching ribbon sash. Each attendant carried a European hand-tied bouquet of hot pink princess roses, peonies, lime green bupleurum, hypericum berries and lily grass.
Serving as flower girl was Allison Thread of Mount Carmel. She wore a hot pink floor-length sleeveless satin gown with a black bow and carried rose petals in a black cloth basket accented with ribbons.
The groom wore a traditional black tuxedo with white textured necktie and a hot pink rose boutonnière. Matthew Deffenbaugh of Portland, Ore., was the best man. Groomsmen were Paul Serbin of Mount Prospect, Ill., Ben Goodman of Hickman, Pete Nguyen of Carol Stream, Ill., and Adam Rosenberger of Lockport, Ill. The ring bearer was Harrison Williams of Knoxville, cousin of the groom. They each wore a traditional black tuxedo with contrasting lime green necktie and a hot pink rose boutonnière.
Brad Benua of New Albany, Ohio, and Greg Benua of Westerville, both cousins of the groom, Kyle Lossen of Austin and Chad Seales of St. Petersburg, brothers-in-law of the groom, served as ushers.
The bride chose a white, two-piece, lace organza and satin, strapless, full A-line, corset-back gown. The strapless bodice was accented with delicate lace. An organza sash accented the waist finished with a side ribbon. The voluminous skirt featured inverted pleats in organza over satin.
The single layer tulle veil with beaded edging fell to her waist. Her bouquet was a European hand-tied bouquet of hot pink princess roses, peonies, lime green buplerium, hypericum berries and lily grass. Following the exchange of vows, the couple offered Holy Communion to their guests with the bride offering the bread and the groom the wine.

RECEPTION
A reception was held in the community room of the Mount Carmel City Hall following the ceremony. Upon arriving, the guests were served fruit, cheeses, crackers and beverages.
When the bridal couple and their wedding party arrived, they were introduced and everyone enjoyed a buffet of fresh greens with raspberry vinaigrette, pork chops, roast beef, penne pasta, green beans, herbed potatoes, rolls and butter.
For dessert, guests enjoyed individual petite wedding cakes which centered each of the banquet tables.
Following the meal, the best man and the maid of honor toasted the couple.
The wedding party was seated at two-tiered banquet tables covered with white tablecloths accented with twinkle lights and pink bows. Twinkle lights were draped behind the tables. The bridesmaids’ bouquets, single green spider chrysanthemums, peonies and tea light candles decorated the tables.
Twinkle lights draped in tulle created the dance floor in the center of the banquet hall. Black tablecloths with a pink or green runner adorned each of the guest tables.
The groom’s table featured a chocolate cake in the shape of a University of Illinois megaphone and two pompoms representing the bridal couple being cheerleaders for the Fighting Illini.
Special dances with the bride and her father and the groom and his mother followed the couple’s first dance.
Friends and family bid them farewell, as the couple departed for their honeymoon on St. Lucia Island in the Caribbean.
Mr. and Mrs. Madison Major are residing in Chicago where she is a tax accountant for Deloitte Tax LLP and he is an information technology consultant for Acquity Group.

REHEARSAL DINNER
The parents of the groom hosted the rehearsal dinner at the Elks Club in Mount Carmel.
Following the cocktail hour, guests enjoyed a meal of fresh greens with raspberry vinaigrette, filet mignon, grilled yellow fin tuna and chicken breast, fresh vegetable medley, twice baked potato, rolls and butter. For dessert, a two-tiered heart-shaped chocolate birthday cake was served in celebration of the bridal couple’s birthdays.
Vases of peonies, spider chrysanthemums and white tea lights decorated the tables which were covered with white tablecloths.
Following the meal, several members of the grooms’ family toasted the couple.

BRIDESMAIDS’ LUNCHEON
The bridesmaids were honored at a luncheon at the Elks Club in Mount Carmel.
They enjoyed a delicious meal of chicken salad, croissants, fruit, sorbet and sugar cookies.
The bride-elect was presented with the centerpiece of daisies in a crystal basket.
Hosting the event were the groom’s aunts, Cynthia Benua of Ballina, Ireland; Linda Benua of Concord, Mass.; Sue Benua of Naples, Fla.; Pat Major and Susan Major of Hickman and Lea Anne Williams of Knoxville.

LINGERIE SHOWER
Bridesmaids Ms. Lossen and Ms. Seales surprised the bride with a lingerie shower at the Hairchitecture Salon in Mount Carmel on the morning of her wedding.
Her mother, the junior bridesmaid, the flower girl, the maid of honor and the remaining bridesmaids enjoyed the festivities. Fruit, yogurt, muffins, bagels and fruit juices were served.

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