Mr. and Mrs. Wilbourne now residing in Eufaula

Miss Holly Elizabeth Holmes and Mr. Michael Kimbrough Wilbourne

By Special to the Tribune
Published: June 20, 2008

» 0 Comments | Post a Comment

Miss Holly Elizabeth Holmes and Mr. Michael Kimbrough Wilbourne were married Saturday, May 31, at 3 p.m. at First United Methodist Church of Eufaula.
Dr. Alvin N. Harbour performed the double-ring ceremony.
The bride is the daughter of Mr. and Mrs. Greg Holmes and Mr. and Mrs. James Pybus. The groom is the son of Mr. and Mrs. William Lewis Wilbourne.
The wedding party processed to “Jesu, Joy of Man’s Desiring,” and the bride entered to Pachelbel’s “Cannon in D.” Beethoven’s “Ode to Joy” was the recessional. Mr. William L. Wilbourne was organist.
Mrs. Robert Sheppard and Miss Haley Holmes, sisters of the bride, were honor attendants. Bridesmaids were Shanta Robinson, Jecika Shirah, Carly Gilmore Wilbourne and Tylin Wilbourne. Flower girls were Catie Reed Wilbourne and Maddie Holmes. Jesse Holmes was ringbearer.
Jefferson L. Wilbourne was Best Man. Groomsmen were Brandon Fretwell, Robert Sheppard, Lee Spurlock and Bryan Taylor.
The bride wore a floor-length gown of white satin with a chapel-length train. The fitted bodice was decorated with lace, pearls and crystals, and featured a halter-style neckline.
Her veil was organza with seed pearls, and her bouquet was composed of roses and calla lilies. Bridesmaids wore sleeveless, tea-length black dresses with V-shaped necklines. They carried bouquets of roses and carnations in shades of pink, accented with baby’s breath.
Ferns decorated the chancel area and formed a backdrop for the seven-branched candelabra. The altar held a large arrangement of oak-leaf hydrangea, pink roses, white Fuji mums, carnations, yarrow and asparagus fern.
After the ceremony, a reception was held in the fellowship hall. The refreshment tables were covered with white Army-Navy cloths and centered with an arrangement of roses, Fuji mums, gerbera daisies and carnations. Guests were served open-faced tomato and cucumber sandwiches, crab salad, finger sandwiches, crudités with dip, cocktail wieners, meatballs and punch.
The bride’s four-tiered cake was composed of layers of pound cake and carrot cake with fondant and butter-cream frosting. The top tier was decorated with pink roses and ribbons made of fondant. The groom’s chocolate cake was topped with fresh strawberries and grapes. After a wedding trip to Auburn, the couple is currently residing in Eufaula.