Mr. and Mrs. James Marshall Griggs III Amy Alyssa Turner of Tignall became the bride of James (Jay) Marshall Griggs III of Washington in a beautiful outdoor ceremony Saturday, October 17, at three o'clock in the afternoon at the lake house of the bridegroom's cousins, Mr. and Mrs. Carter Daniel on Lake Burton near Clarkesville. Rev. David Braxton of Toccoa officiated.

The bride is the daughter of Mr. and Mrs. Donald Gene Turner Jr. of Tignall. She is the granddaughter of Mrs. Bobby Bufford and the late Mr. Bufford of Tignall and Donald Turner of Helfin, Ala., and the late Carol Turner of Jacksonville, Fla.

The bridegroom is the son of Mr. and Mrs. James M. Griggs Jr. of Washington. He is the grandson of Mrs. Carl Curtis and the late Mr. Curtis and the late Mr. and Mrs. James M. Griggs of Washington.

The couple, wedding party and guests gathered on the second story of the large boat house for the ceremony. They exchanged vows before an arbor covered in fresh magnolia leaves accented with white calla lilies and ribbons of sheer voile and muted fall-colored satin. Large peace lilies flanked each side of the arbor with white blooms and lush green leaves. Sprays of large magnolia leaves and bows of ivory sheer ribbon flanked each side of the dock overlooking beautiful Lake Burton. The far corners were adorned with majestic bronze-colored urns filled with tall chocolate-covered fall branches, piracantha lush with fall berries in orange and crimson, and branches of dogwood complete with scattered white blossoms. Each arrangement was tied together with muted green ribbon accented with fall berries at the center. Surrounding the corner arrangements were fresh decorated pumpkins handpainted by the bride. Scattered fall leaves among the pumpkins accented the beautiful backdrop of the North Georgia mountains just beyond the majestic lake.

Cornucopias filled with fruit, fall ribbon accents and brown tulle complimented with ivory moiré bows and fall berries added to the theme of the season. Chairs covered in chocolate and white linen covers with complimentary ties completed the guest seating area for family and friends.

The aisle was trimmed with garlands of fall multi-colored berries accented with cornucopias, fall ribbons and berries finished with center ivory bows.

A program of pre-recorded music, prepared by the bride. was used for the ceremony.

William Russell Johnson of Washington served as best man. He was attired in a chocolate tuxedo with a fern vest. The bridegroom's chocolate tuxedo was enhanced with an ivory vest and tie. Both had boutonnieres of orange Alstroemeria lilies and feather accents for their lapels

Terah Young Cannon of Savannah served as matron of honor. Her strapless fern foil chiffon split front A-line gown was topped with a bronze beaded bust. She carried a mixed bouquet of red, yellow and orange Gerber daisies, tinted solidago and orange Alstroemeria lilies.

The flower girls, Brennah Ashby Griggs and Margaret Isabelle Griggs of Washington, nieces of the bridegroom, wore chocolate taffeta dresses adorned with ribbon sashes at the waists. They carried baskets of brightly-colored fall leaves.

The bride, escorted by her father and given in marriage by her parents, was radiant in her ivory pickup gown fashioned with a strapless bodice accented with a side tie sash.

A pearl and crystal comb adorned her hair.

She carried a hand held nosegay of red, orange and yellow Gerber daisies, cream and orange Alstroemeria lilies, cream lisianthus and tinted solidago.

For "something old" the bride wore her paternal grandmother's wedding ring. Her "something new" and "something blue" was her garter. Her father's paternal grandmother's mink wrap was "something borrowed" from her mother.

For her daughter's wedding Mrs. Turner chose a champagne textured knee-length dress with a pitted bodice.

The bridegroom's mother, Mrs. Griggs, chose a wine-colored suit and paisley print blouse.

The wedding was directed by her aunt, Mrs. Pam Bufford Brown of Tignall, her cousin, Sandy Ruff of Summerville, S.C., and great-aunt, Mrs. Carol Echols Stone of Charleston, S.C.

Reception

Following the ceremony the bride's parents entertained at a reception at the Daniel house.

Guests enjoyed the reception in an area also decorated in fall splendor. The table was draped in pecan-colored linen accented with a chocolate brown center bow and soft green and muted salmon checkpatterned ribbon. The centerpiece of long-stemmed white calla lilies and clusters of white and salmon-colored freesia with lacey fern accents flowed out of the tall bronze urn. Bronze candlesticks and the soft glow of ivory candles and assorted fall-colored serving platters set the tone for the festive occasion.

The wedding cake was a threestacked layered design that featured three flavors, strawberry, hummingbird and the bridegroom's favorite, key lime. The cake was covered in multi-colored marzipan leaves and served from the top of a rustic wine barrel tray. The cake centered a round table draped in chocolate linen with a white overlay. Scattered hand-decorated pumpkins, made by the bride, fall leaves and candles added to the setting.

Guest tables, draped in white linen with chocolate overlays, featured raffia-tied Mason jars filled with pine-cone shaped votives and sprinkles of fall berries, all adding a warmth of casual elegance.

Guests enjoyed a buffet of heavy hors d'oeuvres.

Following a honeymoon in the North Georgia mountains, Mr. and Mrs. Griggs are making their home in Washington.