Scanlon –Harris

Shelley Scanlon Harris and Gregg Harris

Shelley Blair Scanlon and Greggory Casteix Harris met at the University of Alabama. Gregg lived with Shelley’s cousin, Totty Kostmayer, their freshman year and Totty introduced them, but Shelley and Gregg didn’t start dating until the spring of their sophomore year.

Gregg proposed on New Year’s Eve 2010. He told his entire family beforehand, so they could come from Mobile, Ala., to celebrate. Gregg, the gentleman that he is, told Shelley’s father about his plans to propose to Shelley. It was a wonderful surprise for Shelley, her sisters and her mom.

Both families, including Shelley’s grandmother, then celebrated at Tony Angelo’s.

On September 30, 2011, Shelley and Gregg married at Trinity Episcopal Church on Jackson Avenue. She had gone to school there and both her parents and her older sister had been married there as well.

Shelley wore a strapless, fluted, cream bridal gown by Alvina Valenta, purchased at Town and Country. The gown had an ivory Alençon lace overlay with covered buttons down the back. Tisa Camet did Shelley’s makeup while Casie Mares from John Jay did her hair.

Shelley’s bridesmaids wore knee-length, pacific blue Bow Monde dresses from J. Crew. Jennifer Scanlon Marshall, Shelley’s sister, served as her matron of honor while Kathryn Lane Scanlon, Shelley’s younger sister, served as maid of honor.

Gregg and his groomsmen wore traditional tuxedos and Hugh Blackwell Harris, Gregg’s brother, served as his best man.

The reception was held at the Audubon Tea Room. Guests entered through the front gates, which were hung with banana and ginger leaves in iron holders – all designed by Meade Wenzel. Then guests proceeded down a walkway lit by votive candles, stepped through an archway decorated with greenery, white flowers and lights and entered into the patio-courtyard filled with lots of candles and lighting in the oak trees and gardens. It created a magical effect.

Wenzel also decorated the inside with both tall and short arrangements. The flowers were mainly white with accents of orange. She used tall curly willow and trailing ivy in the tall arrangements. Wenzel created a beautifully soft ambiance with votive candles.

The guests were greeted with fried oysters, fried eggplant, lamb chops, smoked duck, brie appetizers, chicken satay, shrimp on rosemary, crab cakes, beef tenderloin and shrimp and grits. The waiters also passed white wine and Goombay Smashes – a specialty cocktail that’s very dear to the couple. Shelley also requested a fun station that served sliders, grilled cheese, chicken fingers and French fries.

Shane Gorringeat of Zoë’s Bakery created the five-tiered wedding cake of white cake with almond amaretto layers and almond buttercream. The top tier and outer layers were draped with fresh hydrangeas.

Zoë’s also baked Gregg’s groom’s cake.

It was half red velvet and half chocolate cake with chocolate buttercream and ganache, decorated with a three-dimensional elephant wearing running shoes, a Chicago hat and a wedding band. The elephant also had a pair of sunglasses hanging from its neck and pulled tin cans with a “Just Married” sign attached.

Musical Fantasy played a mix of Motown, classic rock ‘n’ roll and pop hits at the reception. The couple’s first dance was “Have I Told You Lately that I Love You” by Van Morrison.

Rudy Bierhuizen with Mike Posey Photography served as photographer. Since Shelley always wanted to have an outside wedding – but couldn’t – the next best thing was to have photos taken outside. In addition, Bob Eustler was the videographer and there was also a photo booth complete with festive props.

After the reception, the happy couple left for a week in Antigua. The two live in New Orleans, where Gregg works for Morgan Keegan as a vice president and financial advisor while Shelley works at Associated Office Systems as an associate designer.
 

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