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Laura Elizabeth Sumrall & Carl Thomas Muntean

October 15, 2016 |Liberty, Mississippi

photography by Canon Creek Photography and Image Maker, Inc.

Laura Elizabeth Sumrall and Carl Thomas Muntean were joined in marriage on October 15, 2016, at Lazy H Ranch, the Sumrall family ranch, in Liberty, Mississippi. The bride is the daughter of Mr. and Mrs. Hiram Sumrall of McComb, Mississippi. She is the granddaughter of Mr. and Mrs. Robert Paul Milliet of Florence, Mississippi, and the late Mr. and Mrs. William Gorgas Sumrall of Madison, Mississippi.


The groom is the son of Mr. and Mrs. Thomas Alexander Muntean of College Station, Texas. He is the grandson of Mr. and Mrs. Donald Highley of Conroe, Texas; the late George Muntean of Niles, Ohio; the late Mr. and Mrs. Bill Noland of Houston, Texas; and the late Mary Fisher of Houston, Texas.


As a cattleman from Texas and a horse lover from Mississippi, the couple could start their marriage in no better place than the Lazy H Ranch. Growing up on this four-hundred-acre cattle ranch gave the bride her love of horses and the beautiful outdoors.


Serving Texas-style barbecue and Lone Star longnecks, the groom’s parents hosted a rehearsal dinner at the ranch, which included all of the out-of-town guests in the celebration. The dinner concluded with a taste of Texas and a sip of Mississippi with root-beer floats made from Barq’s root beer and Blue Bell ice cream. The bride began her wedding day at the beautiful Brentwood House of McComb with a bridal luncheon hosted by family friends.


To complete her dream wedding, she wore her mother’s wedding dress. With taste and style much like her mother’s, the bride needed very few alterations in the dress; these were done by Hayle Whitehead of Southern Belle Boutique in Summit, Mississippi. The dress was a one-of-a-kind Bill Blass creation of white silk organza with a white satin band around the chapel-length train, and a ruffled, deep V back. Antique gold crystal beading was added around the neckline, belt, and train, a bit of the bride’s own unique flare. Complementing her gown, the bride wore her grandmother’s pearls; and completing her bridal ensemble, were distressed-white cowboy boots that her mother had embellished with matching appliqués and crystals. With a love of blue, the bride chose misty blue, floor-length Bari Jay gowns for her bridesmaids.


To reflect her love of Texas A&M University where the couple met, maroon was added to the wedding as an accent color for the groomsmen and the flowers. Kelly Hart from The Flower Nook of McComb arranged flowers for the ceremony. The bride’s bouquet featured cream dinner plate dahlias, burgundy scabiosa, artemesia, millet, and green wheat. Deborah Tucker and Cathy Brown of Brandon, Mississippi, arranged the reception flowers, incorporating locally-sourced wild flowers, fall grasses, and seedpods. Michele Milliet, the bride’s aunt, helped decorate and coordinate the special day.


The ceremony was held atop a rolling hill at the Lazy H Ranch. The bride and her father rode on horseback up to the wedding site to strains of “The Kiss” from Last of the Mohicans. The Jackson String Quartet performed all the music. Music minister, Christopher Hart, along with cousins of the bride, Riley and Reagan Milliet, sang “Red Is the Rose”; and later, the trio sang “Hallelujah.”


The reception, also held at the ranch, began with a cocktail hour and passed hors d’oeuvres featuring Grannie Annie’s devilled eggs, crawfish hand-pies, and chanterelle toasts. The reception food was placed atop wooden farm tables made by the bride’s father and husband-to-be from weathered fence boards collected at the ranch. The food, catered by Ken Dixon of Brookhaven, Mississippi, showcased both Mississippi and Texas favorites.


The bride’s cake, topped with lovebirds, was a two-tier almond flavored cake with lemon and pineapple fillings created by Estelle Schilling of Magnolia. The groom’s cake, a red velvet cake with white chocolate ganache, created by Peggy Lee of Brandon, was made to look like tooled leather with the groom’s brand embossed on the top. Surrounding the groom’s cake was an assortment of sweets gathered by all of the families’ closest friends. This display included chocolate meringue pie, pralines, buttermilk pie, coconut cake, and Texas sheet cake.


Under the intricately lit pavilion, the Trey Lewis Band kicked off the couple’s first dance with “God Gave Me You.” The favor table was lined with homemade jalapeno and habañero pepper jelly, cowboy candy, and blueberry preserves for people to take home and enjoy.


After a honeymoon in Quebec City, Canada, the couple is now at home in College Station, Texas.


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