Stephanie Elizabeth Trusty and Ross James Johnson were married October 17 in an outdoor ceremony at Rosemary Beach.
The bride is the daughter of Mr. and Mrs. W. Bruce Trusty of Ridgeland, and the granddaughter of the late Mr. and Mrs. Glenn E. Trusty Jr. and the late Mr. and Mrs. John L. Jones. The bridegroom is the son of Mr. and Mrs. Eric Johnson of Gaylord, Mich., and the grandson of Ralph Cross and the late Mrs. Cross and the late Mr. and Mrs. Owen Johnson.
The ceremony was held in the courtyard of Rosemary Beach town hall. Violin and cello players provided music. Officiating was the bride’s childhood pastor, the Reverend Bruce Taylor. Given in marriage by her parents and escorted by her father, the bride wore a designer gown with a ballerina corseted bodice, accented with beaded embroidered lace and a sweeping ball gown skirt of Italian silk Kalika. Her custom veil was trimmed in pearls scaled in size to accentuate the pearls on the bodice.
She carried an oval shaped bouquet of garden roses, peonies, eucalyptus and Italian ruscus greenery. Wrapped around the base was lace from her mother’s wedding gown.
Attending her sister as matron of honor was Brooke Grant of Ridgeland. Angela Johnson of Holly Springs, N.C., sister-in-law of the bridegroom, was the bridesmaid. Honorary bridesmaids were Blythe Bynum of Richmond, Ellen Royal of Dallas, Emily McCombs of Birmingham, DeeDee Hester of Jackson and Clara Hammett of Madison. They wore blue gowns of differing styles and fabrics and carried smaller versions of the bride’s bouquet. Serving as flower girl was Jane Hester of Jackson.
Bret Johnson of Holly Springs, N.C. the bridegroom’s brother was best man. John Grant, brother-in-law of the bride, was the groomsman. Nephew of the bridegroom, Owen Johnson, was junior groomsman. Nephew of the bridegroom, Ellis Johnson, and nephew of the bride, Jack Grant, were ringbearers.
After the ceremony, specialty cocktails along with hors d’oeuvres were served on the courtyard. Guests were later escorted inside the town hall for dinner. After dinner, the band Loose Chain from Atlanta, presented music for dancing. Chicken biscuits were passed as a late night snack.
Each layer of the bride’s five-tiered wedding cake was a different flavor, including fresh strawberry with cream cheese, carrot cake with pineapple cream cheese filling, and Viennese chocolate. It featured a monogram wreath surrounded by Italian ruscus. The bridegroom chose a table of freshly made donuts of assorted flavors.
At the end of the evening, the couple left the reception through an alley of bubbles and departed in a 30A Tuk Tuk.
On the eve of the wedding, a bachelorette brunch was hosted by Brooke Grant, Angela Johnson, and DeeDee Hester. The groomsmen went on a deep-sea fishing trip. That evening, the parents of the bridegroom entertained with a rehearsal dinner on the rooftop terrace of Pescado restaurant. Guests enjoyed a view of the sun setting over the gulf while enjoying dinner. Following this the couple’s parents hosted a welcome party at the restaurant, where hors d’oeuvres and cocktails were served.
On the day of the wedding, brunch was hosted by Laura and Anna Laura Wood in the bridal suite at The Pearl.
The newlyweds will be at home in Ridgeland, where the bridegroom is clubhouse manager at the Country Club of Jackson and the bride is a NICU nurse at the University of Mississippi Medical Center. The couple is planning a spring wedding trip to the Turks and Caicos Islands.
