Miss Corcoran, Mr. Young wed

The historic Old Springhill Plantation provided the perfect setting for the Sept. 13 late afternoon wedding ceremony uniting Cassie Ruth Corcoran and Jarrod Cody Young.

The Rev. Jeff Hines presided over the double-ring ceremony.

The bride is the daughter of Mr. and Mrs. Walter Liston Corcoran, Jr. of Eufaula. She is the granddaughter of Mrs. Hallie Taylor Dalon and the late Mr. Lambert George Dalon, and Mrs. Ann Bowden Corcoran, and the late Mr. Walter Liston Corcoran all of Eufaula. The groom is the son of Mr. and Mrs. Joe C. Young of Eufaula. He is the grandson the late Mr. and Mrs. Haywood Davis, and the late Mr. and Mrs. Joe C. Young all of Eufaula.

The bride, given in marriage by her father, wore a gown of champagne ivory silk taffeta designed by Justin Alexander Couture. The classic strapless sweetheart ball gown featured a removable blouse that covers the shoulders and arms with lace. Silk flower details delicately embellish the fitted bodice and compliment the traditional full skirt which flows from rows of pleated silk bands at the waist to a scalloped hem forming a cathedral length train.

The bride chose an elegantly draped cathedral length veil adorned at the hem in champagne ivory silk. The bridal bouquet was a mixed fall clutch of mango callas, chocolate, terra cotta, and Sonya roses, Hypericum Berries, red alstromenia, and peach waxflower with stems wrapped with ivory ribbon with a French braid of cinnabar orange ribbon.

Sunnie Leigh Corcoran of Knoxville, Tenn. and Julia Allison Corcoran of Eufaula, sisters of the bride, served as maids-of-honor. The bridesmaids were Mary Frances Childree of Comer, Krista Spring Edwards of Eufaula, Ashley Britt Evans of Eufaula, Whitney Forte Knight of Athens, Ga., Nancy Haney Stone of Macon, Ga., and Taylor Kristen Dalon, junior bridesmaid, of Corryton, Tenn.

The bridesmaids wore A-line strapless cinnamon orange taffeta dresses with extra-wide ivory taffeta sashes gathered around the waistline to form a simple drape at the back that trailed the hem of the skirt. The attendants carried similar garden-style clutch bouquets with French braided ribbons.

Flower girls included Miss Mary Helen Green, Miss Sarah Green, of Montgomery and Miss Katie Charlotte Blake of Birmingham. They wore matching heirloom French hand-sewn lace dresses. The flower girls carried pomander balls of coral colored sweetheart roses, red alstromenia, and tiny daisies.

The program and Brides Book attendants were Callie Weaver and Laney Elizabeth Winkleblack, both of Eufaula.

The best man was Justin Davis Young, brother of the groom. Groomsmen were Brad Burnett of Auburn, Liston Allen Clark of Eufaula, Greg Eckis of Branford, Fla., John Harmon of Wedowee, Joel Knight of Athens, Ga., Charlie Madaris of Hope Hull and Jon Piazza of Mobile.

The groomsmen wore black tuxedos with cinnamon orange vests and ties, and boutonnieres of mango callas and Hypericum berries.

Ring bearers were Liston Corcoran, of Eufaula, and Colby Dalon of Corryton, Tenn. They also wore matching tuxedos and boutonnieres.

The front gates of the Plantation were marked with sprays of fall flowers trailing with greenery and ribbon streamers.

Guests registered at an antique table covered with a lace cloth monogrammed to commemorate the wedding celebration by the bride for her mother. Adorning the table along with the bride’s book was a garden angel statue holding a bouquet of mango mini callas, assorted fall colored roses and berries.

The entrance to the guest seating area was marked with ivy tree topiaries surrounded by roses and lilies in garden urns. The aisle was marked with five feet wrought iron flower stands centered with tall Williamsburg hurricane globes and ivory pillar candles surrounded by masses of fall color roses, enchantment lilies, calla lilies, and berries.

The front steps provided the background for the wedding party. The double-front doors were elaborately garlanded with magnolia, ivy, and specengeri fern and cascading arrangements of cascading fall flowers. The double-front doors were centered with grapevine open basket wreaths filled with cascading arrangements of fall hued roses, lilies, snapdragon, and ivy.

Two five branch iron candelabras holding ivory pillar candles surrounded by beautiful flowers displaying the colors of fall created the transcending effect for the wedding setting on each side of the stairway. The wedding setting was completed with the sprinkling of fall hued rose petals down each side of the aisle.

The Wedding Ceremony accompaniment of violinists Beth Mason, Barbara Bloomers and Cellist Paul Sanders, all of Montgomery, performed selections from Bach, Vivaldi, Handel and Beethoven, to name a few, for the Prelude music. The string trio selected Bach’s “Jesu Joy of Man’s Desiring for the seating of the grandmothers and mothers.

The bridal party processed in to “Pachelbel’s Canon in D”, and the bride entered to the traditional “Bridal Chorus” by Wagner. The entire Wedding party recessed to Mendellson’s “Wedding March”.

Immediately following the processional of the Wedding party Mr. Adam Traylor and Mrs. Teel Traylor of Eufaula sang as a duet, “Be Still and Know.” The kneeling at the prayer bench was proceeded by a solo, “I Will Be Here”, by Mr. Adam Traylor.

Reception
The wedding reception, held on the beautiful prestigious grounds of the plantation, processed from the guests’ seating on the front lawn to a walkway around the house to the brick patio, which was marked with Sheppard hooks holding metal tussie mussies of fall flowers tied with cinnabar organza ribbons.

The patio was centered with an iron three-tiered fountain-style five foot tall container with specimen fall roses, yellow and mango callas, green pear branches and cascading grapevine.

The bride’s cake was served from a table layered with persimmon cloths. The cake, a four-tier confection, containing vanilla, chocolate, raspberry and lemon filling, with butter cream icing and a random pattern of pearl shaped Swiss dots, monogrammed with the couple’s initials, was placed on an antique silver plateau and was topped with a porcelain “gone-fishing” bride and groom.

The groom’s cake was displayed on a burlap covered table overlaid with a camouflage topper. The round table was centered with an iron filigree cake stand. The chocolate cake with the turtle filling was iced with light and dark chocolate and topped with a fondant mallard duck surrounded by fondant cattails.

The walkway from the brick patio to the cedar-pole party barn was marked with rustic yellow, blue, green, and red tin buckets made with dainty white tin daisies on the handles to hang from Sheppard hooks, and filled with fall flowers.

Tables for guest seating both in the barn and on the lawn were clothed in burlap and topped with persimmon toppers. These tables were centered with wrought iron centerpieces containing glass cloches holding arrangements of mixed roses and berries in shades of peach, red, orange, gold and rust.

The entrances to the barn were marked with iron lanterns and lighted grapevine garland with fall flowers at intervals. Fall groupings of pumpkins, mums, large Kimberly Queen ferns and other fall flowers were placed at other vantage points in and around the barn and guest tables.

Twinkling white strings of light were hung under the ceiling of both sides of the cedar- pole party barn. The food table was covered with burlap and centered with a 3-foot wrought iron candelabrum containing a large glass cloche containing beautiful fall flowers and apples, and eight wrought iron arms holding ivory tapers.

Grapevine garlands and wreaths were used along with fall flowers, apples and various shaped gourds around the wrought iron centerpiece. Hanging from the center ceiling of the barn were five large wrought iron hanging baskets placed in intervals along the cedar poles. The baskets held tall red and green caladiums that were centered on various types of ivy, vinca vine, and other greenery.

Beverages were served from a small boat that sat on three large pine stumps, and Spanish moss covered the exterior of the boat. Tea and lemonade were served from a table made from saw horses topped with a barn door.

The delightful country menu featured tawny baked ham carved at the table with biscuits and champagne mustard, fried chicken drummies with sauces, Steak Dianne, fried green tomatoes with remoulade, grilled new potatoes and assorted finger sandwiches. A cloverleaf table, centered with a three-tier iron pedestal filled with fall fruits, pumpkins, gourds and vegetables, was surrounded by assorted fruits, vegetables, cheeses and dips.

The Clammers, of Birmingham entertained throughout the evening for the wedding reception with Country and Classic Rock songs, including acoustic guitar, and harmonica accompaniment. Mr. Adam Traylor sang, “Cinderella” for the Father-Daughter dance, and the Bride and Groom chose the song “Lay Here Beside Me” by Lady Antebellum for their first dance.

An antique white-washed picnic table was exceptional for the old-fashioned wooden tool box that was placed on the table and filled with small jars of homemade strawberry preserves, and the glass canisters filled with an assortment of flavored pecans, peanut brittle and pecan brittle for wedding guest favors.

Following their honeymoon trip to Alaska the couple will reside in Eufaula.