Elizabeth Bright Byrd and Bryan Welch Barton, both of Atlanta, were married at 5:30 p.m. May 26, 2018 at St. Paul’s Episcopal Church in Winston-Salem. The Rev. Sara C. Ardrey-Graves officiated.
The bride is the daughter of Dr. and Mrs. Samuel Miller Byrd of Winston-Salem. Her maternal grandparents are the late Mr. and Mrs. William Melvin Mawyer. Her paternal grandparents are the late Dr. and Mrs. Worth Miller Byrd. She graduated from the University of North Carolina at Chapel Hill with a Bachelor of Arts degree from the School of Journalism, and is the owner of Cornucopia by Elizabeth Byrd LLC in Atlanta. The bride is a member of Kappa Delta sorority.
The groom is the son of Mr. and Mrs. John Bryan Barton of Statesboro, GA. His maternal grandparents are the late Mr. and Mrs. John Verhine Welch. His paternal grandparents are the late Mr. and Mrs. William Bryan Barton Jr. He graduated from Georgia Southern University with a Bachelor of Science in construction management from the School of Engineering and Computing. He is a vice president of State Bank and Trust Co. in Atlanta. The groom is a member of Sigma Chi fraternity.
The bride was escorted by her father. She wore a cap sleeve candlelight gown by Monique Lhuillier. The scoop neck bodice was detailed with Swarovski crystals and pearls. The A-line skirt fell into a chapel length train. She wore her mother’s ivory illusion cathedral lengh veil edged in French Alencon lace from her mother’s wedding dress. Her bouquet was a hand-tied gathered garden bouquet including white fragrant peonies and stock, dusty quicksand roses, peach blush spray roses and trailing eucalyptus and clematis vine. Tucked into the bouquet were two handkerchiefs: one was an heirloom lace carried by her mother on her wedding day, and the other one given to her by her maternal grandmother. The couple’s mothers carried tussie mussies of rosemary, lambs ear, herb foliage and white roses.
The maid of honor was Kiley Cameron Baker of Denver, CO. The matron of honor was Jessica Barton Castle of Albany, GA, the groom’s sister.
The bridesmaids were Sonya Hanafi Gomel of Mobile, AL.; Leigh Ellen Matheny Hubbard and Margaux Espy Pollock, both of Atlanta; Kelly Young Williams, of Winston-Salem, and Amber Rogers Woody of Washington, D.C. The groom’s niece, Patricia Michele Castle of Albany, was the honorary bridesmaid.
The attendants wore floral jacquard sateen dresses in tea rose pink. The bridesmaids carried stems of white calla lilies wrapped with antique white satin.
The best man was the groom’s father. The groomsmen were William Worth Miller Byrd of Denver, CO, the bride’s brother; William Christopher Collins of Charlotte; Matthew Lee DeLoach of Savannah; Timothy Wayne Finney of Statham, GA; Dr. Stacy Michael Olliff of Atlanta; and Matthew Branden Renfroe of Macon, GA. The groomsmen wore grey suits with Brackish pheasant and peacock feather lapel pins, which were gifts from the bride and groom.
The ushers were Joshua Bryan Cartee of Statesboro, the groom’s nephew; Michael Todd Hoffman of Savannah; and Brian Patrick McCarthy of Atlanta. The groom’s nephew, Crance Macdougall Castle of Albany, was the junior usher.
The flower girl was Anna Alexandra Byrd of Winston-Salem, the bride’s cousin. She wore a satin and organza sleeveless dress with a navy tie waist bow sash and carried a pink-ribboned pomander ball adorned with delicate pink majolica spray roses.
The ring bearer was
Harrison Bickett Williams of Winston-Salem. He wore a button-down, bow-tie, and
suspenders seersucker pant set.
The wedding planner was Perfect Fair Events.
The ceremony music was performed by Dr. John E. Cummins, organist; and Lily Kate Castle, soloist, the groom’s niece.
The program attendants were Holland Taylor Harris, Elizabeth Sims Kopf, and Michael Read Kopf, all of Atlanta.
The guest register attendant was Jennifer Zuerner Badham of Raleigh.
Laura Beach Dugan of Charlotte, and William Gaillard Guerard Crouse of Chicago were the lectors.
The acolyte was Richard Conrad Spangler IV of Winston-Salem.
Shannon Wilson directed the wedding ceremony.
Flowers were designed by Bo-Ty Florist. Betty Butler of St. Paul’s Altar Guild arranged flowers on the High Altar, using hydrangeas from the bride’s mother’s garden.
Follwing the ceremony, the reception was held at Forsyth Country Club, featuring an oyster roast on the balcony.
The wedding cake was provided by Cody Middleton, the pastry chef at Forsyth Country Club.
Music was provided by Federico Pivetta, pianist, during the cocktail hour; and Smitty Flynn and the Rivieras Band during the reception.
A rehearsal dinner was held in the Lexington Room of the Kimpton Cardinal Hotel, followed by a welcome party, hosted by family and friends, in the Rec Room.
A low-country boil engagement party was given in the couple’s honor in Statesboro, hosted by friends of the groom’s family. An engagement party at Spring House in Winston-Salem was hosted by the bride’s parents. A bluegrass and BBQ party in Atlanta was hosted by the couple’s friends. On Friday a bridal tea at Graylyn Estate was hosted by Maggie Guerard Triplette and the bride’s mother. A brunch was held on Sunday at Footnote, hosted by the bride’s aunts and uncles.
The bride’s godmother, Gordy McIver Reese, hosted a bridal luncheon in Sanford on June 30th.
Following their honeymoon trip to the Dominican Republic, the couple resides in Atlanta.
Photo by Sally Gupton Photography