2007-07-12 / Personalities

Jenny Brown and David Reville united in marriage on June 2

Mr. and Mrs. David Reville Mr. and Mrs. David Reville Jenny Brown of Washington and David Reville of Tignall exchanged wedding vows in a lovely doublering ceremony Saturday, June 2, at fiveo'clock in the afternoon at Clark Station Baptist Church in Tignall. Rev. Clayton Sanders of Stephens officiated.

The bride is the daughter of Mr. and Mrs. Lewis P. Brown Jr. and Mrs. Colleen Rhodes Brown of Washington.

The bridegroom is the son of the late Amy Grimaud Howard and the late Bobby Reville.

Wreaths of pine, eleagnus, white and ivory roses adorned with white satin ribbons graced the front doors. Inside the sanctuary, the altar held a large central all-white arrangement of gladioli, roses, spider chrysanthemums, stock, springeri, ruscus and pine accents. Family pews were marked with white and ivory roses and greenery.

Laura Baldwin of Augusta, pianist, presented a program of wedding and sacred music.

Bobby Reville of Washington served as his father's best man. Ushers were Andy Jackson of Tignall, nephew of the bridegroom; and Buddy Brown of Washington, brother of the bride.

The bridegroom's daughters, Evelyn and Jesse Reville of Bogart, served as maids of honor. They were attired in emerald green silk tea-length dresses fashioned with Vnecklines and wide bands accenting the empire waists. Complementing their attire were hand-tied bouquets of white and ivory roses finished with ivory ribbon.

Flower girls, Madeline and Ella Jackson of Tignall, great-nieces of the bridegroom, wore white ankle-length cotton sundresses with delicate pink and green embroidered roses on the bodices. Halos of gypsophila adorned their hair and they carried white wicker baskets with white rose petals.

Cole Rhodes of Tignall, cousin of the bride, served as ring bearer. He wore a Ralph Lauren white button shirt and RL khaki slacks with a navy silk tie and carried a white satin pillow with organdy ribbon.

Given in marriage by her father, the bride was radiant in her ivory silk ankle-length gown. The halter neckline was finished with a back neck tie.

She carried a large hand-tied bouquet of white and ivory roses accented with smilax and ivory ribbon.

Completing her ensemble were Swarovski crystal earrings, a gift on an earlier occasion from Mr. and Mrs. Kyle Brown of Tignall, brother-in-law and sister of the bridegroom.

For her daughter's wedding the bride's mother chose an airy sheer linen pewter and brown woven jacket over a long brown linen sleeveless sheath complemented with brown sequined sandals.

The bride's grandmother, Mrs. Freddie Rhodes of Washington, chose a light olive sheer silk short sleeve jacket over a matching dress fashioned in an ivory floral motif.

Their corsages were white and ivory roses.

Mrs. Jack Harvey of Washington directed the wedding.


Following the ceremony, the bridal couple entertained at a reception at Derbyshire Farm in Tignall, home of the bridegroom's brother-in-law and sister, Mr. and Mrs. Blaine Worley of Elberton.

A festive white tent provided the setting for the occasion. Ferns in black cast iron planters flanked the entry.

Tables were covered in white linens and were decorated with spiral wrought iron votives and centerpieces of white and ivory roses, eleagnus, pine, springeri and stock.

The bride's cake was a threetiered confection with cream cheese icing decorated with white and ivory roses and the initial "R." Inside were delicious lemon and raspberry fillings.

The bridegroom's cake was chocolate over-chocolate and topped with tractors, barns and farm animals.

In addition to the cakes guests enjoyed a delicious barbecue with all the trimmings.

Entertainment for the evening was furnished by DJ Jason Crook of Lincolnton.

Mr. and Mrs. Reville are making their home in Tignall. Rehearsal Dinner

The Fitzpatrick Hotel Restaurant was the scene of a rehearsal dinner hosted by the prospective couple on the eve of their wedding.

For the occasion Miss Brown chose a black chiffon sleeveless blouse with a bead-embellished tie and white capris.

The wedding party and the prospective couple's families enjoyed a dinner of chicken marsala with mashed potatoes, grilled vegetables and salad.

Dessert was homemade German Chocolate and Red Velvet cakes made by Mrs. Marvin McAvoy.

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