Miss Hall, Mr. Williams exchange vows

Brittany Christina Hall and Stephen Kyle Williams were united in a double ring ceremony at Quinney Oaks in Millen on Saturday, May 4, 2024, at 6 p.m. by Blake Williams of Statesboro, groom’s younger cousin and couple’s friend.

Mrs. Williams is the daughter of Chris and Katie Hall of Canoochee and Penny Porcel of Swainsboro. Her grandparents are James and Letha Hall of Canoochee and Gail Porcel and the late Fred Porcel of Swainsboro.

The groom is the son of Steve and Dawn Williams of Swainsboro. He is the grandson of Glenn and Grace Williams of Kite, Laura Mason of Swainsboro and the late Jack and Becky Cannady of Swainsboro.

Mrs. Williams chose Kailey Thompson of Kite, sister of the bride, as her maid of honor; bridesmaids, Santana Danielle Williams-Sharpe of Lyons, best friend of the bride and cousin of the groom; Elizabeth Milner of Twin City, best friend of the bride; Lindsey Love of McRae, childhood best friend of the bride; Addisyn Smith of Statesboro, cousin of the bride; Victoria Smith of Canoochee, cousin of the bride; Kimber Peterson of Canoochee, cousin of the bride; and Alana Scarboro of Brooklet, niece of the groom.

Mr. Williams chose Nolan Williams of Swainsboro, son of bride and groom, and Steve Williams, father of the groom, as his best men; groomsmen, Tyler Edwards of Dellwood, childhood best friend of the groom; JP Collins of Hilton Head, South Carolina, cousin of the groom; Brannon Mason of Swainsboro, best friend of the groom; Zach Minton of Kite, best friend of the groom; Jayce Thompson of Dellwood, brother of the bride; Wes Scarboro of Swainsboro, brother of the groom.

The bride was escorted by her son, Nolan Williams, and given in marriage by her father. The bride’s gown, purchased at Bridals by Lori in Atlanta, was a fitted Rita Vinieris from the Rivini 1995 bridal collection. The dress was exquisitely embellished with intricate lace and meticulously hand-sewn floral patterns, including delicate daisies, and featured an impressive eight-foot train adorned with vintage-style buttons. The dress also boasted a beautifully scalloped trim. To complement the strapless gown, the bride wore matching lace gauntlet sleeves, a meticulously handcrafted cathedral veil with delicate ruffled edges and pearls, and stunning white platform heels adorned with individual rhinestones that perfectly matched her bridesmaids’ dresses. Her captivating wildflower bouquet, artfully created by Erin Wadopian of Silver Fern Events in Asheville, North Carolina, featured a stunning combination of long-stem white, light yellow, light pink, and light purple roses, as well as native Georgia flowers such as blue and white hydrangeas, daisies, asters, and bluebells. Her hair and makeup was done by Sydney Dorsey Artistry of Swainsboro. She chose to wear her hair down in a bubble bouffant style.

The bride’s mother wore a light pink, fitted gown, with flowers matched the bride’s bouquet. Her hair and makeup was done by Sydney Dorsey. The groom’s mother wore a lace, navy blue gown.

Attendants wore semi formal garden party attire for the event. Bridesmaids wore satin, pastel dresses with nude heels. Each of their bouquets were in the colors of their dresses, while the bride’s bouquet contained all the colors of their flowers.

The groom and groomsmen wore classic, black and white tuxedos. Their look was tied together with black silk, floral patterned bowties and white silk, floral patterned pocket squares. The groom opted for a classic necktie in the same color and pattern.

Dixie Marie Lee of Kite, niece of bride, was the flower girl. Dixie wore a smock white heirloom flower girl dress. Her vintage dress was accentuated with a pink bow that she wore in her hair, scalloped in white. The bride chose a handwoven, half-moon willow, rattan basket for dixie to carry down the aisle. Additionally, the basket had a white silk ribbon and bow tied on the handle.

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The ceremony was held in Millen in the stunning garden of Quinney Oaks surrounded by lush greenery, ivy terraces, marble statues, and fountains. As guests arrived and took their seats, they were greeted with framed photos on a 100-year-old church pew from the couple’s home. These photos paid tribute to the couple’s departed loved ones, including the groom’s maternal grandparents, Jack and Becky Cannady; his great-grandmother, Minnie Mae Lamb; his uncle, Walter Cannady; the bride’s maternal grandfather, Fred Porcel; and her brother, Austin Hall. In front of the photos, there was a basket filled with eco-friendly confetti made from extra flowers used in the ceremony. Guests were invited to fill a cone with the confetti and toss it on the couple as they exited the ceremony. This was the couple’s heartfelt way of including their loved ones in the wedding. The same confetti was also used during their exit from the reception. The bride and groom exchanged their vows under a pergola adorned with natural elements and an antique chandelier.

The mothers’ and grandmothers’ processional was “Yellow” by Coldplay (instrumental). The wedding party’s processional was “Iris” by the Goo Goo Dolls (instrumental). The bride’s processional song was “Truly Madly Deeply” by Savage Garden. The first dance was “Wonderful Tonight” by Eric Clapton. The mother-son dance was “Can I Have This Dance” by Drew Baldridge.

The reception, hosted by the bride’s mother, was held at Quinney Oaks following the ceremony.

After the ceremony, guests wandered through ivy-covered foliage and arrived at the estate’s brick courtyard for the reception. The area was beautifully lit with café lights and exquisite French antique chandeliers hanging from the branches of the southern live oaks, creating a timeless and romantic atmosphere in the low-country setting. The bride chose soft pastels to capture the beauty of Monet’s garden in both the ceremony and reception spaces. The couple’s planner, Erin Wadopian, brought this vision to life by decorating each table with vibrant, watercolor-like floral centerpieces, surrounded by lifelike butterflies. The seating chart was creatively displayed on a bookcase, with each table listed on a shelf and each guest’s name on a book. As guests took their seats, they were presented with personalized thank-you letters from the couple. For dinner, guests enjoyed an Italian salad, chicken alfredo, Italian meatballs, a selection from a shaved sandwich bar, Virginia ham with croissants, shaved roasted turkey with rolls, fresh fruit, and wedding wafers. The beverage selection included sweet tea, lemonade, and water, while an open bar and lively music produced by President Short Entertainment ensured a night filled with dancing and celebration.

The stunning wedding cake, created by Paige Johnson from Sugar Dolls Bakery in Garfield, was a three-tier vanilla buttercream masterpiece with a beautiful vintage Lambeth style design. It was placed under a breathtaking chandelier hanging from the branches of a grand live oak tree and was elegantly served to the guests by the bride’s cousin, Casey Smith.

The groom’s cake was a two-tier vanilla buttercream cake. The design was inspired by the groom’s favorite pastime, baseball. Donna Newsome of Swainsboro created the cake. It was surrounded by baseball photos of the groom from his little league years playing travel and Dixie Youth, to his years playing varsity for Swainsboro High School, to college ball at East Georgia State College.

The bride’s after-party/reception dress was a short, body-con, design. The gown was white embellished and adorned in pearls and beads. It featured a bust flattering cowl neck with asymmetric, ultra-thin straps that cascaded across her neckline. The midnight look was completed with fully embellished, detachable long sleeves that flared at the wrist. She paired this outfit with a pair of pink bellini bow, kitten heels, but changed into her wedding slippers to dance the night away.

The rehearsal dinner, provided by parents of the groom, was held Friday night, May 3, at The Edenfield House. The bride wore a tea length, Bella Barnett gown, that was fitted and completely embellished in pearls, with a pair of nude heels. The rehearsal dinner was catered and decorated by the mother of the bride’s event planning business, Miranda Mikell Events by Design. The buffet-style meal consisted of the couple’s homemade favorites: shrimp and grits, fried chicken, macaroni and cheese, butterbeans, corn casserole, a mashed potato bar, and a biscuit bar. For dessert, there were mini cheesecakes, pecan pie, mousse, and the bride’s favorite, a cookie bar cake made by her grandmother, Letha Hall.

Bridesmaids enjoyed mimosas and brunch at the bridal cottage at Quinney Oaks on the morning of the wedding as they got ready for the ceremony. The bride wore a silk white slip dress that was trimmed with feathers. She completed the look with a pink, floor length, duster with ruffles, which matched her bridesmaids’ pajamas. The bridesmaids wore pink, silk, pinstripe pjs that were gifted to them by the bride. The Jr. bridesmaids wore matching pink, silk button down Mumu’s and the flower girl wore a matching pink, silk, button down jumper with a matching pink tulle bow. Champagne bottles adorned in pink ribbon, orange juice, coffee, bagels with cream cheese, an assortment of fresh fruit, and mini frittata muffins.

The couple has purchased a home in Swainsboro’s golf and country club neighborhood, Forest Hills, and are currently remodeling the property.