WEDDING: Isbill/Dawson

Cj-0828-wed isbill-2CAshley Paige Isbill and Brad Michael Dawson were united in marriage on March 15, 2013 at Secrets Maroma Beach Resort in Riviera Maya, Mexico.

The bride elect is the daughter of Chuck Isbill of Riceville, Tenn., and Sandra Cline of Etowah, Tenn. She is the granddaughter of Betty Davis of Etowah, and of Ruth Isbill and the late Clarence Isbill, also of Etowah. She is the great-granddaughter of Willie Borden of Englewood, Tenn.
The groom is the son of J. Michael and Alice A. Dawson of Starkville. He is the grandson of the late Mr. and Mrs. David Wilburn Allen of Houston and the late Mr. and Mrs. Rheuben A. Dawson of Prattville, Ala.
The bride, given in marriage by her father, wore a fitted ivory gown in ruched satin by Allure. It featured a sweetheart neckline with empire style waistline, adorned with Swarovski crystals. Soft side cinching with crystal embellishments draped into the flared skirt. A fingertip veil accentuated the overall style of the gown. The bouquet was composed of deep purple calla lilies, green cymbidium orchids, Vendela roses, and sprinkled with green hypericum berries.
Immediately following the ceremony, a lavish display of seasonal hors d’oeuvres were served to guests beachside, while they were entertained by a local mariachi band. Later in the evening, a poolside seated dinner was held in honor of the couple featuring a “surf and turf” menu. A tiered tres leches wedding cake with floral décor completed the celebration.
After the couple returned from their destination wedding and honeymoon, a reception was given in their honor at B&A in Birmingham, Ala., on April 5. A slideshow from the wedding ceremony along with a large Cancun memory map were displayed at the guest sign-in table near the entrance.
Brad and Paige arrived at the Birmingham reception in full wedding attire and were ushered into the reception hall to their band’s announcement of marriage.
The dinner party menu featured a wide selection of dinner hors d’oeuvres, which were stationed to surround the dining room. The guest tables were centered with white hydrangeas arranged in unique modern art vases and flanked with votive candles.
The bride’s cake served as the focal centerpiece of the reception hall. The five-tier structure consisted of vanilla wedding cake filled with maraschino ganache and iced in buttercream frosting. White hydrangeas accentuated each tier and crowned the silver base, which sat atop a two layer formal silk tablecloth.
The groom’s cake was a tiered chocolate cake filled with buttercream and embellished with Auburn University memorabilia to signify his alma mater.
The couple resides in Birmingham where Paige is employed as a pharmacist for American Family Care, and Brad owns and operates Dawson Landscape Group, LLC.

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