Wedding Date: 4/27/2024
Ceremony Venue: Cathedral of The Immaculate Conception (Memphis, TN)
Reception Venue: The Children’s Museum (Memphis, TN)
Photographer: Kelly Ginn
Entertainment: Accent Band (Montgomery, Alabama), Balloon Artist, Balloon Twister (Memphis, TN), Ice sculpture, Steven Leake (Memphis, TN)
Caterer: Elizabeth Heiskell Catering
Floral Designer: Oxford Floral
Hair/Makeup: Hair: Amy Dugan (Memphis, TN), Makeup: Alicia Lee (Memphis, TN)
Planner: Ellen Thomas Event Design and Mona Dunlap Events
Cake: Cakes By Mom and Me (West Memphis, AR)
How would you describe your wedding day’s overall theme or vibe and why?
April set the tone for my theme of spring and all things blooming! I am super girly and have always loved bright colors so we used shades of bright to true greens and multiple shades of pinks, peaches, and oranges.
What inspired your choice of flowers?
As the lead florist at Oxford Floral, I am inspired daily. I’ve always loved bulbed flowers, especially tulips, but I love color and you can nail down your exact shade through a garden rose. They are reliable, a mass flower, and usually have the best price points!
In addition to 
garden roses and tulips, we incorporated oriental lilies, Dutch Gerbera daisies, daffodils, tulips, hyacinth, mint, rosemary, snowberry, viburnum, anthurium, monstera, bells of Ireland, coral charm peonies, ranunculus, and hypericum.
Did you have a first dance? If so, what song did you choose and why?
Yes, we danced to Sam Cooke’s “Nothin’ Can Change This Love.” I am a big oldies girl, and this song is always so happy and sweet!
What was on the menu, and why did you choose those dishes?
Guests were greeted with two signature cocktails: a house margarita and a pink grapefruit gin mix, Cameron and I’s go-to. Hors d’oeuvres included fried green tomato with pimento cheese, smoked salmon cucumber rounds, and petite BLTs. A seafood station featured gulf shrimp, smoked salmon with sides, and lobster salad. The buffet offered a seasonal salad, sweet potato with Boursin and asparagus, beef tenderloin, and chicken marsala. A grilled cheese station with assorted breads and toppings followed. Late-night bites—White Russians, an Oxford favorite, chicken on a stick, and sliders—were passed around the dance floor.
Were there any funny or unexpected moments that made the day memorable?
Balloon Twister, Mr. Rodgers, made balloon animals for us. He took requests, but what made it hysterical were the brightly colored balloon hats everyone wore. He made sea creatures, dogs, fish on a rod, swords, hearts, you name it and it was bouncing around on someone’s head!
My other big unexpected moment was the entry table when you first walked in. David Mills, owner of Nature of Things Hand, built me a life-size mossed carousel horse. Just flat-out “wow.”
Did you have any unique flair/touch/elements that you added to your wedding?
My very creative mother, Susanne Pettit, my talented friend Hannah Conrad Snow, and Menage Stationery spent hours on the save-the-date and invitation. Hannah water colored a floral wreath at the top of each save-the-date and invitation, which set the theme and colors for almost everything we did. Also, our reception in the carousel room at The Children’s Museum was fun and whimsical. The carousel lit the room with vibrant colors as it spun.
Besides saying ‘I do,’ what was your favorite part of your wedding and celebration?
When we turned around after being introduced as Mr. and Mrs. Edward Cameron Bryant, I was overwhelmed with gratitude. To see all of the people who traveled near and far was absolutely amazing! It was like capturing every single person you love and care for into one spot, all four hundred of them! I remember holding Cameron’s hand, feeling so complete. I shot that bouquet in the air and smiled the entire way down the aisle!
What advice would you give to someone planning their wedding day?
Surround yourself with event professionals. Trust their advice and expertise and you’ll be rewarded with enjoying your entire wedding day!
