Corsicana Daily Sun, Corsicana, Texas


June 6, 2014

Stroube-Brown Wedding

On the evening of April 12, 2014 at the family home of H.R. Stroube, Anne Elizabeth Stroube was joined in holy matrimony to William Turner Brown. Turner is the son of Mr. and Mrs. Edwin Wayne Brown II, and Anne is the daughter of Elaine Richards Stroube and the late Steven Gillespie Stroube. Anne was given in marriage by her brother, Gil Stroube, of Fort Worth.

    Dr. Danny P. Reeves, of First Baptist Church, Corsicana, performed the ceremony in the front yard of the home. The custom built aisle was hand-painted in white with French blue accents and lined with Versailles planter boxes of white azalea, birds nest ferns and variegated English ivy. Each planter was centered with a topiary bouquet of white hydrangea, antique garden roses, stock, Queen Anne’s lace, Italian ruscus and French blue ribbons. Two large arrangements in antiqued garden urns of blooming fruit branches, hydrangea, roses, Queen Anne’s lace and stock flanked the steps to the front porch. The nuptials were performed under the three arches of the home which were covered with garlands of Southern Smilax, white hydrangea, stock, roses, alstromeria and seeded eucalyptus. The bride carried a nosegay of white hydrangea, mini calla lilies, antique roses and peonies.

She wore a gown by Romona Keveza. The bride’s sister, Kate Stroube Hrobsky, was the Matron of Honor. The bridal attendants were Jessica Edwards, Jessica Hatton, Jenny Heiser, Stephanie Johns, Meg Johnson, Allison Magness, Callie McCown, Melanie Pritchett, Kade Roybal, Lauren Stroube, and Erin Vergauwen. They wore French blue gowns by Monique Lhuillier and each carried nosegays of white hydrangea, mini calla lilies, antique garden roses and ranunculus. Turner’s father, Edwin Wayne Brown II, and brother, Edwin Wayne Brown III, were the Best Men. His groomsmen were Nick Adair, Turner Bettis, Patrick Cooper, Mason Green, Frank Meyer, Matt Ozee, Brian Roosth, Walter Simpson, Gil Stroube, Andrew Walker, and junior groomsman, Trip Stroube. They wore black tuxedos with boutonnieres of white mini calla lilies, hypericum berries and variegated pittisporum. The flower girls were the bride’s nieces, Bren and Campbell Hrobsky, and they carried kissing balls of spray roses, ranunculus and white stock blossoms adorned with French blue ribbon. The ring bearers were the bride’s nephew, Hoyt Stroube, and godson Gray Vergauwen. The Waco Strings Quartet and Freedom Fellowship Choir performed during the ceremony.

    After the ceremony, guests were invited into the home for a cocktail reception, where the hors d’ oeuvre tables with trays of salmon, shrimp, and imported meats and cheeses were decorated with groups of large blue and white antique oriental vases filled with blooming fruit branches, hydrangea, roses, viburnum, French tulips, stock and Queen Anne’s lace.

    The guests then proceeded to the side and back gardens for a Southern buffet dinner of lamb chop lollipops, pork loin sliders, and fried chicken skewers with fresh asparagus, roasted fingerling potatoes, macaroni and cheese, and roasted brussels sprouts. Dinner was prepared by The Dove’s Nest of Waxahachie. Groups of blue and white antique vases with large floral of the chosen flowers were interspersed among the silver serving pieces and large silver and crystal hurricane lanterns on the buffet tables. The gardens were lighted with clusters of crystal ballroom chandeliers hanging from the estate trees. A clear tent over the dance floor and stage was centered with another crystal chandelier. The seven tiered bridal cake by Dallas Affairs rested on a silver plateau and topped with a nosegay of white hydrangea, ranunculus, garden roses and mini calla lilies. It was placed on a table draped with French blue linen and a sheer silk embroidery and pearl overlay. It was displayed in a raised pavilion of sheer organza drapery on a custom canvas floor of white and French blue borders.

    The Groom’s table was decorated with garlands of Italian ruscus, deer horns, succulent plants and mosses. They entwined the chocolate cake and tiered stands of mini chocolate meringue and coconut cream pies and a bronze elk statue. The table was lighted with antique bronze hurricane lanterns.  

    The guests were seated in silver chiavari chairs at tables draped with French blue linen decorated with groupings of antique blue and white vases filled with the chosen flowers. Each had silver and crystal hurricane lanterns and silver mercury glass votive candles.

    After dinner, the guests danced to the music of the Ice House Band until the bride and groom’s departure, which was beautifully lighted by the guests’ sparklers.

    The floral arrangements were designed by Tom Adams of Victorian Sample. Wedding coordinators were Trudy Baade and Sarah Pittman of Lagniappe Weddings. Charla Holmes did the wedding photography and Elle Films created videography.

    The bride and groom enjoyed their honeymoon at Little Dix Bay in Virgin Gorda, British Virgin Islands. They now reside in Dallas, Texas. 

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