Pressley Brooke Smith of Kingston and Andrew Thomas Herndon of Athens exchanged wedding vows in a magnificent double-ringing ceremony on Saturday, May 30 at 5 p.m. at the Kingston Baptist Church in Kingston. Ron Cansler of Newnan officiated.
The bride is the daughter of Mr. and Mrs. Gary Smith of Kingston.
The groom is the son Mr. and Mrs. Kerry Herndon of Athens. Ms. Herndon is former Angie Wells of Washington.
The altar was supported by a flowing tulle and flanked by large ferns. The alternating benches were accented with clusters of greenery and a transparent white ribbon.
The music was presented by friends of the family, Brad Templeton, guitarist, and Erin Templeton, both of Cartersville, sound technician. Mr. Templeton performed Train’s “Marry Me” as the wedding party went down the aisle and The Beatles’ “Here Comes the Sun” for the bride’s entrance. The recorded recession was “You Make My Dreams” by Hall and Oates.
Connor Griggs of Athens served as a witness. The groomsmen were Josh Carnes of Bainbridge, John Arthur Fuller of Athens, Walker Dixon of Dudley and Jarvis Proctor of Columbus. All wore black tuxedos with black bow ties.
Zoe Smith of Kingston was her sister’s bridesmaid. She was wearing a dusty blue chiffon maxi dress.
The bridesmaids were Claire Smith of Kingston, sister of the bride; Kendra Burrow of Grovetown, Kaylee Wagstaff of Covington and the bride’s cousin, Ansley Holdbrooks of New York, NY.
The attendants’ bouquets included white tulips, blue thistle and greenery.
The flower girls, Lilly Hollis and Willow Dessault of Kingston wore white eyelet dresses and threw white rose petals from their silver baskets.
Given to the wedding by her parents, the bride looked stunning in her off-white crepe gown designed with a cathedral train by Essence of Australia.
Her off-white cathedral veil was made with a satin trim.
She was carrying a bouquet of white tulips and eucalyptus trees and her grandmother’s handkerchief.
In addition to the feeling of wearing her grandmother’s handkerchief, the bride wore her mother’s earrings.
For her daughter’s wedding, Mrs. Smith wore a silver maxi dress.
Mrs Herndon, the mother of the groom, chose a floor-length navy lace dress complemented by a navy capelet.
The couple’s grandparents, Mrs. Nina McCoy of Cartersville and Harold McCoy of Kingston, and Mr. and Mrs. Tom Wells of Washington were seated in places of honor.
The newlyweds left the church for the reception in the father of the bride’s black 1966 Mustang convertible.
Mr. and Mrs. Gary Smith entertained at a reception in the backyard of their home after the ceremony.
A large tent with the wedding table at the top also contained fifteen tables in three rows, all covered with white linens and decorated with greenery and candles in the center of each frame.
From the tables just outside the tent, guests enjoyed grilled chicken fillets, fried chicken fillets, shrimp and oatmeal, macaroni and cheese, mashed potatoes, cooked vegetables steamed spinach salad, raspberries and rolls, served by the bridesmaids and groomsmen.
The wedding cake was a candy filled with vanilla and raspberry frosted in buttercream frosting, while the groom’s cakes featured flavors of strawberry cheesecake, salted caramel cheesecake and cheesecake with brownie pieces. The bride’s aunt, Kim McCoy of Kingston, served the wedding and groom’s cakes.
Jo Boo Entertainment Services of Atlanta provided music for the evening and for the special dances on the dance floor also located outside the tent. The couple danced their first dance to “LeVie En Rose” by Louis Armstrong, after which the bride and her father danced to “My Girl” by The Temptations and the groom and his mother danced to “Never Alone” by Lady Antebellum. .
After the reception, the couple spent their wedding night at the Westin Peachtree in Atlanta before continuing on for a week-long honeymoon in Carillon Beach, Florida. To travel, the bride wore a white knee-length dress with spaghetti straps and the groom, a black suit and a white shirt.
Mr. and Mrs. Herndon reside in Atlanta.
Mr. and Mrs. Kerry Herndon hosted a rehearsal dinner on the Grand Oaks Conservatory in Cartersville in honor of Pressley Smith and Drew Herndon on the eve of their wedding.
The round tables, covered in white linens with navy overlays, were centered with bouquets of white flowers and mixed greenery.
Guests enjoyed a dinner of roasted pork loin, beef tenderloin tips, roasted potatoes, steamed glazed carrots and roasted Brussels sprouts. Dessert included strawberry shortcake with ice cream and a double chocolate brownie with a drizzle of fudge and ice cream.