Maggie Redd of Bogue Chitto and Grant Brister of Jayess were united in marriage on Saturday, Sept. 5, 2015, at 6 p.m. at Jolimar Summit.
The bride is the daughter of Byron and Renea Redd, of Bogue Chitto. She is the granddaughter of Wayne and Beth Sasser and W.M. and Karen Redd.
The groom is the son of Curt and Belinda Brister. He is the grandson of Jerry and Betty King, Betty Magers and the late Clayton Brister.
She is a 2013 graduate of Loyd Star Attendance Center and a 2015 graduate of Copiah-Lincoln Community College, where she received a degree in radiology tech. She is presently attending Hinds Community College, where she is studying sonography.
He is a 2013 graduate of Enterprise Attendance Center and attended Copiah-Lincoln Community College. He is currently a youth minister at Sylvarena Baptist Church.
The bride wore an antique white lace covered gown featuring crystal beading edging and a V-neckline with a fit and flair bodice accented with a one tier, beaded edge veil. The bride carried a bouquet of white roses, baby’s breath and greenery wrapped in burlap with her initials monogrammed in blue for her “something blue.”
Serving as maid of honor was Christine Miller and matron of honor was Bailey Brister Raiford, sister of the groom. Bridesmaids were Micah Redd, cousin of the bride, Hannah Smith, Kaitlyn Rhoad, Natalie Smith, Katie Wood and Lindsay Wood.
Flower girls were Mary Grace Everett and Taegan Everett, cousins of the groom.
The attendants wore the bridesmaids wore a one shouldered buttercup yellow tea length dress accented with pearl earrings, a gift from the bride. The bridesmaids carried a bouquet of mixed coral and yellow flowers including roses, orchids, baby’s breath and greenery.
Best man was Curt Brister, father of the groom. Groomsmen were Hagen Brister, brother of the groom, Levi Redd, brother of the bride, Samuel Redd, brother of the bride, Jacob Greer, Chris Lea, Dakota Richardson and Taylor Rutland.
Ring bearers was Slayden and Clay Brister, nephews of the groom.
The bride’s table held a beautiful, initialed, four-tiered vanilla cake with ivory icing adorned with fresh roses and greenery. The groom’s table featured a variety of cheesecakes made by the Cheesecake Factory including red velvet cheesecake, caramel-apple cheesecake and lemon cheesecake, chocolate covered strawberries, and the groom’s favorite red velvet cookies made by the bride.
The couple resides in Brookhaven and have planned a late honeymoon to the Bahamas.