The bride is the daughter of Brady and Becky Andrews of Marshall. She is the granddaughter of Bob and Connie Garcia of Marshall, DeLacy Andrews of Marshall and the late Wanda Andrews. She is employed with Simmons Auto and Quality Insurance.
The groom is the son of John and Shelly Dane of Grapevine. He is the grandson of Rea and Judi Thompson of Donna, Ann Dane of Bowie, and the late Bob Dane. He is employed with Henry & Peters, P.C.
Rea Thompson, the groom’s grandfather, officiated the ceremony.
The focal points of the ceremony were two champagne colored pillars topped with flower arrangements of the bride’s chosen fall ivory and burgundy mixed colors accented with yellows, purples and dark pinks.
Given in marriage by her father, Brady Andrews, the bride wore an Alfred Angelo fitted gown of ivory net with silver waist accent of rhinestones and pearls. The headpiece of ivory net, was trimmed in silver rhinestones. Her bouquet of ivory and burgundy flowers was accented with various fall colors.
Maids of honor were Kate Andrews and Shelby Payne, both of Marshall. Bridesmaids were Blaire Andrews of Marshall, Kasey Garcia of Lewisville, Macie Dane of Denton, Julie Garcia of Marshall, Jennifer Garrett of Texarkana, Haley Keith of Jefferson, Brookleigh Yates of Carthage and BreAnn King of Jefferson. Honor attendants were Amanda Grantham of Marshall and Taylor Coe of Tyler. Flower girls were Annabelle Teran of Decatur and Blayne Knox of Marshall.
The attendants wore Alfred Angelo chiffon, one shoulder, floor-length dresses in navy blue.
The best man was Clay Coe of Tyler. Groomsmen were Isaac Teran of Decatur, Paul Wright of Denton, Travis Wright of Denton, Rob Thomas of Emory, Jesse Andrews of Marshall, Sam Baldwin of Houston, Tyler Davis of Tyler, Matt Palmore of Greenville and Nick Andrews of Marshall.
The ringbearer was Ethan Armstrong of Edenburg and the usher was Noah Mahoney of Flower Mound.
The reception was held at The Legacy. Tables were decorated with ivory tablecloths and various heights of flower arrangements in the same burgundy fall colors. An accent table was decorated with wedding pictures of the bride and groom’s parents and grandparents. The bride’s cake was a five-tiered cake of cream brulee covered in a ribbon patterned white icing. The cake was topped with a Mr. and Mrs. topper and flowers. The groom’s cake was a chocolate cake with white icing decorated with a Dallas Cowboy Star and accented with chocolate covered strawberries.
The rehearsal dinner was hosted by the groom’s parents at The Legacy, catered by Yum Yums Texas Style Catering of Jacksonville.
Following a wedding trip to Cancun, Mexico, the couple will reside in Marshall.