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Claudia Leslie Smith marries Dr. Robert Lafayette Whipple IV
The bride is the daughter of Mr. and Mrs. George R. Smith of Washington. The bridegroom is the son of Dr. and Mrs. Robert L. Whipple III of Newnan. A program of wedding music was presented by Debra Anthony and Jerosha Porter of Brevard, N.C., violinist and cellist. The mothers were seated to “Jesu, Joy of Man’s Desiring” and the bride entered to “The Bridal Chorus.” Mrs. Mary Anne Dilworth of Lake Toxaway rang the church bell noting the four o’clock hour. Liam Whipple of Newnan, son of the bridegroom, rang the church bell for the recessional. Readers were Chuck and Heide Moeling of Newnan. Liam Whipple also served as ring bearer. He was dressed as his father, the bridegroom, in a black tuxedo, white shirt and wheat-colored vest and tie. Both had boutonnieres of cream roses with golden yellow accents. The bride was escorted by her father and given in marriage by her parents. She was radiant in her fulllength ivory gown designed with a scoop neckline. The upper bodice in front and back and fitted waist were heavily embellished with reembroidered lace appliqués scattered with pearls and beading. This elegant design was repeated on the lower front of the gown, encircled the hemline and continued onto the train. Her elbow-length veil fell from a tiara. She carried a hand-tied bouquet of cream-colored roses and rust-colored lilies. Her “something new” was her gown while her “something old” was a diamond that belonged to the bridegroom’s paternal grandmother and presented her in a necklace as a gift from her bridegroom. Her “something borrowed” was a sixpence in her right shoe that her sister in-law, Mrs. Robert Smith, wore in her shoe on her wedding day. This sixpence was from the bride’s uncle, the late Clyde Smith Jr. Her “something blue” was the traditional garter. In addition she carried a handkerchief from Switzerland, a gift from Mrs. William Davidson of Atlanta, and in her left shoe was a four-leaf clover, a gift from Mrs. Dilworth. For her daughter’s wedding Mrs. Smith chose a floor-length mock three-piece dark chocolate brown ensemble. The bodice and jacket featured an all-over gold threading and gold sparkles and fell over a chiffon skirt. Mrs. Whipple, the bridegroom’s mother wore a black shell and long skirt complemented by a red jacket trimmed in sequins. Both wore corsages of cream roses with golden yellow accents. Reception Following the ceremony Dr. and Mrs. Robert L. Whipple III hosted a reception a their home in Lake Toxaway. Tiki torches with white bows lined the driveway. Beautiful fall flowers decorated the entrance to the home. The table for serving featured an elegant arrangement in fall colors atop a table runner. Guests dined on beef tenderloin and rolls, pistachio-crusted salmon, cheese torta, cheese and vegetable tray, and walnut salad on endive. Another table downstairs held a buffet especially for the children. The three-tiered wedding cake with buttercream frosting showcased cascading fall flowers. The couple is residing in Newnan and have plans for a wedding trip in the spring. Attending the festivities from the area in addition to the bride’s parents were the bride’s brother and sister-in-law, Mr. and Mrs. Robert Smith of Athens, and Kermit Hocutt of Washington. Wedding Day Brunch Mr. and Mrs. Raymond Wheeler of Atlanta and Mr. and Mrs. Eric Batten of Kennesaw entertained at a wedding day brunch Saturday morning honoring Claudia Smith and Dr. Robert Whipple IV at Wheel Inn at Lake Toxaway. Guests enjoyed cinnamon rolls, biscuits, sausage, egg and cheese casserole, grits, fresh fruits, coffee, apple cider and beverage. Seating was provided both inside and outside on the deck where a fall theme was used in decorating. The hosts presented the couple a Coastal Living Cookbook. Fifty guests were invited. After Wedding Brunch Mr. and Mrs. George Smith, Mr. and Mrs. Robert Smith, and Kermit Hocutt were hosts for an after wedding brunch at Brown Trout House in Lake Toxaway, N.C., on Sunday morning, November 12, honoring the marriage of Dr. and Mrs. Robert L. Whipple IV. Guests arrived to find a festively decorated buffet filled with a delicious assortment that included country breakfast casserole, sausage balls, mini-sausage quiche, sausage bacon bites, cinnamon rolls, banana bread and bran muffins. A display of fresh pineapple, watermelon, cantaloupe, honeydew, grapes, kiwi, blueberries and blackberries was presented on a sideboard overlaid with a green “tablecloth” of collard greens leaves surrounded by two horns-a-plenty with fruits, miniature pumpkins, gourds and fresh rustcolored chrysanthemums. Adding a whimsical touch to the fruit setting were apple-carved birds, honeydewcarved swans filled with blueberries and carved watermelons. Also served were coffee, hot chocolate, milk and juice. Guests delighted to hymns and other musical selections by pianist, Mrs. Robert Smith, during the brunch.
Fifty guests were invited.
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