2010-07-29 / Personalities

Paige Lynette Eason and Brent Geoffrey Mitchell exchange marriage vows on Saturday, June 26

Mr. and Mrs. Brent Geoffrey Mitchell Mr. and Mrs. Brent Geoffrey Mitchell Paige Lynette Eason of Washington and Brent Geoffrey Mitchell of Watkinsville exchanged wedding vows in a beautiful outdoor doublering ceremony Saturday, June 26, at five-thirty o’clock in the afternoon at the home of Mr. and Mrs. Mercer Harris on West Robert Toombs Avenue in Washington. Rev. Chris Townsend of Washington officiated.

The bride is the daughter of Mr. and Mrs. Graham Bryan Eason of Washington.

The bridegroom is the son of Mr. and Mrs. Walter Alan Mitchell of Watkinsville.

Shepherd hooks with baskets of pittosporum and white wax flowers lined the walkway to the wedding area.

Mr. and Mrs. Adam Andrews of Washington greeted guests who registered at a table tended by Alonna Edenfield of Surrency, cousin of the bride. A white cloth and a white burn-out leaf pattern overlay covered the round table that held a wire basket of pittosporum and wax flowers and a stand that featured a decoupaged wedding invitation, a gift from Mrs. Rosemary Hopkins.

Ice water was served from a silver punch bowl and fans were given out by Kelsey Grace Leard and Ella Treadwell of Washington.

The garden setting for the ceremony was surrounded by lace cap hydrangeas and the edge of the garden was lined with white impatiens. A moss-covered cross with calla lilies hung from the maple tree at the center of the garden. The aisle was marked with shepherd hooks holding black baskets of white wax flowers and pittosporum with flowing satin and sheer ribbons.

David Jones of Washington was guitarist. Vocalists were Mr. Jones and Jessica Eason Northenor of Macon, sister of the bride. Mrs. Northenor sang Love Me Tender by Van Zandt and Mr. Jones sang How He Loves by Mark McMillan as the processional. The bride sang Make You Feel My Love by Bob Dylan to her bridegroom during the ceremony. I Feel Good by James Brown was the recessional.

Hannah Nail of Hazlehurst was the reader.

Zachary Barrett of Monroe and Daniel Newsome of Decatur served as ushers and honorary groomsmen were the bridegroom’s brothers, Jason Mitchell of Cartersville and Jonathan Crockett of Athens.

Leigh Eason Oxendine of Greenwood, S.C., and Jessica Eason Northenor, sisters of the bride, and Rebecca DeWeese of Athens were honorary bridesmaids. Their kneelength green dresses were complemented by the long-stemmed calla lilies they carried.

Flower girls, Hannah and Riley Mitchell of Cartersville, nieces of the bridegroom, wore white cotton slip dresses with cotton lace detailing along the neckline with horizontal French tucks. The dresses were monogrammed in ecru to match the ecru satin sashes. They carried wicker baskets of white rose petals and wore ivory sweetheart roses in their hair.

Mary Charlotte Eason of Washington was her mother’s attendant. She wore a tea-length white float dress of cotton trimmed in ecru satin. The scalloped collar was hand embroidered with an ecru flowering vine. She wore an ecru satin bow in her hair.

The bride’s father carried Mary Charlotte in one arm as he escorted his daughter on his other arm.

Given in marriage by her parents, the bride was a picture of sophisticated elegance in her sleek, shoulder-baring gown. The gown was fashioned in a dreamy silk tricotine and designed in a dramatic halter silhouette offset by a deep V down the back. The straight skirt elegantly floated to the floor into a slight train. The back zip design was covered with a button closure.

She wore orchids in her hair and carried white calla lilies with stems wrapped in ivory satin. Also wrapped within was a handkerchief given to the bride by Mrs. Michael Wells and Mrs. Jim DeWeese of Washington.

For her something borrowed the bride wore her grandmother’s diamond earrings.

As the couple exchanged their vows, the bridegroom also said vows to Mary Charlotte.

For her daughter’s wedding Mrs. Eason chose black evening pants and a lavender top with a peplum collar and black satin sash.

Mrs. Mitchell, the bridegroom’s mother, wore black evening pants with a light blue shell and jacket.

They carried tussie mussies of ivory roses, white lisianthus and wax flowers.

The bride’s grandmother, Mrs. Terry C. Edenfield of Baxley, wore a black dress and matching jacket.

The bridegroom’s grandmother, Mrs. Titus Rogers of Columbus, chose a two-piece tan suit. His grandmother, Mrs. Carson Mitchell of Phoenix City, Ala., wore an aqua dress and matching jacket.

They carried hand-tied bouquets of roses, wax flowers and lisianthus.

Jessica Eason Northenor directed the wedding.

Reception

Following the ceremony the bride’s parents entertained at a reception at the Harris home.

On the porch was a matted engagement picture for guests to sign.

Also on the porch was the wedding cake, a five-tiered square cake with green scrollwork, that graced the table covered in green cloth and a white burn out leaf pattern overlay. Mrs. Douglas Pollock of Washington served the cake.

The bridegroom chose for his cake, pineapple pudding in cut glass bowls served on a wooden sideboard underneath a palm tree made from fresh pineapple and palm leaves.

Tables set in the side garden around the fountain, underneath the gazebo and on the lower patio were topped with white cloths with white burn out leaf pattern overlays. Central arrangements included white roses, hydrangeas, wax flowers and lisianthus with bear grass accents.

A delicious dinner of beef brisket, chicken kabobs, green salad, pasta salad, strawberry pretzel salad, green beans, whipped sweet potatoes, roasted red potatoes, macaroni and cheese, rolls and cheese spread was served from under the arbor.

Following a wedding trip to Cabo San Lucas, Mexico, Mr. and Mrs. Mitchell are residing in Washington.

Rehearsal Dinner

Mr. and Mrs. Alan Mitchell were hosts at a rehearsal dinner honoring Paige Eason and Brent Mitchell Friday evening, June 25, at the Washington Jockey Club.

The bride-elect wore a white cotton blouse and black skirt with white embroidered flowers.

Tables featured pink Gerber daisies.

Appetizers of sweet potato coins, cheese sticks and fried green tomatoes were enjoyed before a dinner of pear and gorgonzola salad, osso buco, shrimp and grits vegetable medley pasta, chef ’s potatoes, green beans and a dessert of Zuppa Inglese.

The couple presented gifts to their wedding party and their parents. They also presented a mantel clock to Mr. and Mrs. Harris as a thank you gift.

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