Emily Diane Gullatt & Taylor Caraway Byrd exchanged marriage vows at 5 o’clock in the evening on March 24, 2012 at North Monroe Baptist Church in Monroe, Louisiana. Dr. William Dye & Dr. Ron Mumbower ofﬁciated.
Parents of the couple are Dr. and Mrs. Thomas Gullatt of Monroe, Louisiana and Mr. & Mrs. Karl Byrd of Jackson. Grandparents of the bride are Mrs. Ruth Brown and the late Mr. Ira Brown of Bossier City, Louisiana and Mrs. Anna Jo Sarah Gullatt and the late Ted Gullatt of West Monroe, Louisiana. Grandparents of the groom are the late Mr. and Mrs. Thomas McKellar of Jackson and Mr. & Mrs. Edward Byrd and the late Meda Caraway Byrd of Tupelo.
Escorted by her father, the bride wore a gown of ivory Alencon lace. The strapless bodice was closed in the back with buttons extending onto the chapel train. A satin band with a beaded appliqué accented the natural waistline. The bride wore a ﬁngertip veil. She carried a bouquet of white hydrangeas, David Austin blush roses, white ranunculus and seeded eucalyptus.
Matron of honor was Jennifer Gillum. Susan Boyd, Avery Carlisle, Whitney Caves, Amanda Frierson, Melinda Penny, Megan Potts, Lesley Pound, Morgan Romero, Sara Sharp, and Alee Willis served as bridesmaids. They wore short, peach silk dupioni gowns tied at one shoulder and carried small bouquets of white hydrangea & David Austin roses.
Karl Byrd, father of the groom served as best man. Charles Adams, Josh Byrd, brother of groom, Matthew Coker, Nick Dennery, Ryan Gullatt, brother of bride, Ryan Kalbercamp, Michael McDaniel, Eric Ranier, John Paul Walker, and Morgan Wiggers served as groomsmen. The groom and groomsmen wore ivory dinner jackets and boutonnieres of ranunculus, bear grass and seeded eucalyptus wrapped in jute.
Josh Byrd, Karl Byrd, Blake Davis, Allison Talley and Lea Sheppard served as musicians and soloists.
Fresh Cut Floral and Catering ﬁlled the sanctuary with candles and scattered lanterns. A square arbor was covered with vines, white hydrangeas and hanging lanterns. White hydrangeas, hanging amaranths, bells of Ireland and David Austin roses ﬂowed from distressed columns ﬂanking the arbor.
The reception, held at Ouachita Grand Plaza, was designed and catered by Fresh Cut. Cake Diva of Jackson created the five tiered wedding cake which was topped with Wolfe Birds. Cake Diva also designed the groom’s cake, a golf bag ﬁlled with clubs and Mississippi State club covers. The food was comprised of shrimp & grits, Southern biscuit bacon sliders, a panini grill and Louisiana favorites such as jambalaya, red beans and rice and a beignet station. The centerpieces were tall ﬂoral arrangements of green hydrangea, amaranths, peach roses and white stock. Each table was set with distressed candlesticks & urns ﬁlled with green hydrangea. A custom “B” logo backlit the stage where the band, Mo Money, performed Motown favorites. Guests were treated to Louisiana pralines as favors. The couple left in a 1957 T-bird. The event was coordinated by Kendall Poole Event Planning. Robby Followell was the photographer and Nathan Willis was videographer.
Photos by Robby Followell, Followell Fotography