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Lynch - Coleman united in marriage March 24 at the First Baptist Church
Officiating the 4 p.m. ceremony was the Rev. Dr. Tim Huie. Parents of the couple are Kathy R. Coleman of Jackson, Danny D. Coleman and Mr. and Mrs. Darwin L. Lynch, all of Leroy. During the seating of the grandparents and mothers, Beth Criswell, pianist, played "Whether Thou Goest" and "In This Very Room". Soloist Geena Beech sang "Surely the Presence" and the bride entered the sanctuary to the "Bridal Chorus". The church doors were decorated with small wreaths of blue hydrangea with brown silk banners with the monogrammed blue initials of the couple. In the vestibule was an arrangement of blue and white hydrangea, white roses and calla lilies mixed with blue delphinium. Wedding programs and the guest book were placed on a table. The church sanctuary was decorated with two large candelabra embellished with blue and white hydrangea, white roses, calla lilies, and peonies mixed with blue delphinium. Family pews were marked with blue hydrangea cascading from containers covered in brown and blue Dupioni silk tied with blue satin and organza ribbons. Hurricane lanterns holding white pillar candles were placed in the recesses of the windows. The bride, given in marriage by her father, wore a white strapless gown. The bodice was adorned with French Alencon lace with beaded embroidery, embellished with Cavier beading, sequins and pearls. The Basque skirt was enhanced with a lace overlay and a chapel length train. The bride chose a fingertip illusion veil of white silk tulle accented with pearls on a pearl and rocailles-studded comb. She carried a hand-tied bouquet of white roses, lisianthus, French tulips, stephanotis mixed with blue delphinium and wrapped in white satin ribbon. The bride's christening cap was placed in the bouquet. Rachael Roberts of Jackson served as the maid of honor. Bridesmaids were Sarah Long of St. Stephens, Kristin Strickland of Mobile, Lindsay Lynch of Leroy, sister of the groom, and Alyn Sheheen of Rock Hill, S.C. They wore sleeveless gowns of chocolate brown Dupioni silk accented with antique blue sashes and carried nosegays of blue hydrangea hand-tied with blue satin ribbons with organza overlays. Macy McIntyre of Jackson was the flower girl. She wore a white Strasburg dress with ecru French ribbon accented with tiny seed pearls. She carried a kissing ball of baby's breath intermingled with blue delphinium. The groom's father served as best man. Groomsmen were Golden Coleman, Brandon Dunagan and Shaw White, all of Jackson. Ring bearer was Lane Rotch of Grove Hill, cousin of the bride. Reception A reception was conducted at H.W. Pearce Memorial Park Assembly House in Jackson. The veranda was decorated with hanging Boston ferns and planters with white geraniums. A seating arrangement of wrought iron furniture was surrounded by tiki torches, ferns and geraniums. Guest tables with blue linen cloths and brown and Dupioni silk toppers were situated throughout the veranda dining area and held hurricane globes and white pillar candles surrounded by blue glass pebbles. At the entrance of the ballroom, a table held the guest book, a silver and pearl framed photo of the couple and their wedding invitation. A vase of peacock feathers tied with blue organza ribbon completed the table arrangement. White rice paper lanterns were strung from the ceiling in the ballroom. Tables held crystal bowls and trumpet vases filled with blue hydrangea and cascading white tulips. Small white votives were placed around the centerpieces of each table. The fireplace was aglow with tea lights surrounded by blue glass pebbles and a black wrought iron hearth candelabra with white pillar candles. The mantle held an arrangement of peacock feathers gathered in brown silk tulle and tied with antique blue organza ribbon. The bridesmaids' bouquets were placed in vases atop the mantle. A wrought iron easel held a painting of the bride which was placed beside the fireplace. The bride and groom's tables, placed on either side of the fireplace, were decorated with blue linen cloths with silk runner's matching the guests' tables. Large wreaths of blue and white hydrangea with brown silk banners with the couple's monogram were hung on the walls. The groom's table held a threelayer chocolate cake decorated with fresh strawberries dipped in white and dark chocolate. Coffee punch was served from a silver punch bowl. The bride's table held a silver punch fountain and a three-tiered white cake with strawberry filling and buttercream frosting topped with a blue fondant bow with the couple's monogram in blue. A silver champagne bucket was positioned by the table for the wedding toast. A carving station and grits bar were situated between the ballroom and sunroom. The carving station held a pork loin accompanied with butter biscuits. The grits bar offered sauteed shrimp, pork Grillades, and an assortment of toppings for the grits, which were served in martini glasses. Additional hors d'oeuvres included mini beef Wellingtons, crab cakes, shrimp stuffed filo, Sushi, stuffed mushrooms, chicken salad croissants and a variety of fruits and cheeses. On the center of the dining table was an arrangement of blue and white hydrangea, white roses, peonies and blue delphinium placed in an urn. Brown and blue silk scarves completed the tables. A cocktail bar was located on the veranda. Children's tables were placed in the foyer and held lollipop trees as centerpieces. Additional appetizers for the children consisted of pigs in a blanket, pizza bites, gold fish and cupcakes. The gift table in the foyer was decorated with an arrangement of peacock feathers and silver baskets containing scrolls as wedding favors. A blue and white church with the couple's wedding date painted on the front completed the tablescape. "Tribute" provided the music during the reception. After a honeymoon, the couple is residing in Birmingham. Bridesmaids' Brunch The bride was honored with a bridesmaids' brunch at the home of Mrs. Roger Roberts on March 23. Hostesses for the occasion were Vicki Farish, Gayle Fredere, Kay Garris, Annette Roberts and Cathie Sullivan. An arrangement of fresh spring flowers was placed in the center of the buffet table. Guests were served breakfast casserole, cheese grits, croissants with an assortment of jams and jellies, strawberry and blueberry muffins, mini cheesecakes, fresh fruit, coffee and juices. Nosegays of spring flowers in floral china teacups were placed down the center of the tables in the dining room. Each bridesmaid read a short sonnet on the various aspects of their friendship. The bride-elect chose this time to present gifts to the bridesmaids. Miss Coleman was presented a place setting of her fine china from the hostesses. Special guests attending were Kathy Coleman, mother of the bride-elect, Ruth Lynch and Ellen Williams, mother and grandmother of the groom-elect, respectively. After Rehearsal Dinner Mr. and Mrs. Darwin Lynch, parents of the groom-elect, hosted the after rehearsal dinner in the fellowship hall of the Leroy Baptist Church on March 23. Guests included members of the wedding party, mother and father of the bride-elect, Kathy Coleman and Danny Coleman, respectively, Mr. and Mrs. Herman Williams, grandparents of the groom-elect and Jean Bonneau, grandmother of the bride-elect. Special guests included the groom's aunt, Mrs. Larry Scurlock and her sons, Luke and Jake. A table placed in the foyer leading to the dining area held childhood toys, memorabilia and photos of their son, Justin and future bride, Ginny. Round tables decorated with white linen cloths with blue organza toppers and bamboo chairs were placed throughout the fellowship hall. Tall vases held wisteria, forsythia, daisies, day lilies and asparagus ferns and were used as centerpieces. The vases were placed on silver-framed mirrors surrounded by white votives and clear glass pebbles. The recesses of the windows held vases of antique blue silk tulle with forsythia branches and bird nest tea lights tucked into the branches. A special table covered with a white Army and Navy cloth, and satin placemats with handstitched satin ribbon trim and linen napkins were placed in the front room in their honor. A menu of garden salad, baked parmesan chicken breasts, green bean bundles, twice-baked potato casserole and homemade dinner rolls was served to the guests. A toast was made by the groom's father. Maid of honor, Rachael Roberts, presented a slide show of the couple from birth through the present.
The couple chose this time to present gifts to their parents.
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