Regan Elizabeth Shackelford and Peter Hillyer “Hill” Dupuy Jr. sat next to each other an entire spring semester in a history class their freshman year at Ole Miss. Thereafter their romance blossomed.
After Regan’s graduation from Ole Miss, the Shackelfords and Dupuys were walking to The Grove, when Hill decided he wanted to take some photos of Regan in her cap and gown in front of Ole Miss’s most historic building, the Lyceum.
Hill snapped a few photos of Regan and then positioned her exactly where she was when he asked her out for the first time. He wanted to get down on one knee without giving away that he was proposing, so he put some lucky pennies (1985 for their year of birth and 2005 for when they started dating) in his loafers and asked Regan if she thought they looked foolish. Hill was banking on Regan saying they did look silly, but she said they looked just fine. With his plan almost in ruins, Hill knelt down to take the pennies out and Regan went to help him, but Hill shot her a peculiar look that made her immediately stand up. After taking the pennies out of his shoes, Hill swiftly switched the pennies for the diamond ring he had stowed away in his pocket. He then asked Regan to marry him. Regan immediately started to laugh and cry simultaneously, and to this day Hill jokes that he doesn’t even know if she said yes.
The rehearsal dinner was held at Cherokee Town Club in Buckhead, a special location for Regan because it was the location of her debut. During dessert, guests were entertained by a slideshow featuring pictures of Hill and Regan growing up. At The Hotel Intercontinental-Buckhead, there was a hospitality suite hosted by Elizabeth and Arthur Seaver for out of town family and friends. The suite had many New Orleans treats such as Hubig’s pies with Regan and Hill on the packaging and Zapp’s potato chips. The suite didn’t clear out until the early hours of the wedding day.
On June 12, 2010, Regan and Hill married at The Cathedral of Christ the King Catholic Church in Atlanta, Ga. Regan attended Christ the King for elementary school, where she sang in the children’s choir. Her childhood choir director, Dr. Timothy Wissler, played the organ for the ceremony. Regan’s cousin, Joe Tyus Duncan, her family friend June Abbott and Hill’s family friend Frank Maselli sang during the ceremony.
Regan’s strapless, lavishly beaded, Alençon lace bodice and full skirt of pearl silk satin, accented with a wide border of matching lace at the hem extending into the chapel-length train, was personalized by and bought from Anne Barge in Atlanta. Her veil was the same one her grandmother, Isabel Wimberly, made for Regan’s mother, Honey Shackelford. Her aunt, Bunny Duncan, hand-sewed the edge of the veil with the same lace, sequins and seed pearls that were featured on her gown. Regan also wore a vintage sapphire and diamond bracelet for “something blue” that belonged to Hill’s grandmother, Dorothy Ives.
Josh Borden of Borden Design Group prepared all of the flowers for the rehearsal dinner, ceremony and reception.
Regan held a white and pale pink bouquet composed of blush peonies, gardenias, lilies of the valley, cream Andean crystal roses and white Amelia roses. It was cuffed with ivy, and the stems were wrapped in ivory satin with a pearl pin adornment. Thin ivory streamers tied with love knots secured Regan’s rosary, which her grandmother, Myrtice Shackelford, gave her for her first communion.
Regan’s bridesmaids wore peony-colored shantung silk, strapless, A-line, floor-length dresses from Jenny Yoo at Bella Bridesmaid in Atlanta. Jessica, Regan’s sister, stood as maid of honor. Hill’s sisters, Ellie Dupuy and Dottee Gwin were also bridesmaids. The bridesmaids each held a bouquet of champagne Sahara roses, green hydrangeas, pink sweet Escimo roses, deep pink peonies and Andean crystal and Amelia roses.
Hill wore a white linen suit from Perlis with a pastel pink crawfish tie made by NOLA Couture. His lapel was accented with a gardenia boutonniere.
The groomsmen also wore white linen suits and the same tie as Hill and matching boutonnieres. Hill’s father Peter stood as best man.
After the ceremony, the reception was held at Ansley Golf Club in Atlanta. The large variety of food was delicious, but the biggest hit was the shrimp and grits. The club possesses one of the most gorgeous views of the skyline of downtown Atlanta off their balcony.
Anne Sineath made both the wedding and groom’s cake. The wedding cake was a five-tier butter cake with a white Godiva chocolate filling, butter cream frosting and a thin layer of homemade fondant. Each tier had a trim of edible lace and pearls mimicking Regan’s gown. The cake topper was the same one that Regan’s parents used. Hill’s cake was a standing replica of Colonel Reb in the Grove at Ole Miss. It was made out of chocolate cake with chocolate ganache icing.
The Atlanta Showstoppers, a 10-piece band, played everything from Chicago to Motown at the reception. Regan and Hill both agree that they were the best Motown band that they have ever heard. Their first dance was to “I Think I’ve Found the One” written by Regan’s godfather, Chris Elliott, for the couple. Chris and two of Regan’s family-friends, Larry Chesin and his son Michael, performed the song. Near the end of the reception, Regan and Hill sang, “Ain’t No Mountain High Enough,” to each other on stage with the crowd joining in.
Andrew and Rachel LaCour took the photographs for the weekend, including the rehearsal dinner, the ceremony and the reception. Daneman Video Production filmed the ceremony.
Regan and Hill were greeted by throngs of well wishers as they left the reception. Regan’s sister Jessica caught the bouquet – truly not planned. Hill surprised Regan by arranging a vintage black Rolls Royce for their getaway car.
Regan and Hill went to Grand Cayman for their honeymoon. The two currently live in Uptown New Orleans. Hill is a banker with Iberia Bank and Regan is a sales associate at Azby’s on Magazine Street.