The Elation Lawn at Hotel Effie in Miramar Beach, Fla. was the setting on February 4 for a sunset ceremony uniting Amber Marie Warner and William Parks Goodwin in marriage.
The bride is the daughter of Angelia Passman Warner and Arthur John Warner, both of Brandon. She is the granddaughter of the late Mary Ellen Clark and William Kenneth Passman, both of Hattiesburg, and the late Mr. and Mrs. Arthur Harry Warner of San Antonio.
Goodwin is the son of Mr. and Mrs. David Powell Goodwin of Jackson. He is the grandson of Mr. and Mrs. Joe Rice Goodwin of Ridgeland, Jane Brown Hewes of Jackson, and the late William Lewis Parks Jr. of Gulfport.
The small ceremony was officiated by the Reverend Thomas Paxton Brittle, husband of the bride’s cousin. Nuptial music was presented by a string quartet.
The bride, escorted by her father, wore a classic white satin ball gown featuring a strapless neckline and fabric-covered buttons that ran the length of the gown. Lace from the wedding dress worn by the bridegroom’s great grandmother was given to the bride by his paternal grandmother and was sewn into the lining of her gown as a special keepsake. A cathedral-length veil adorned with tiny seed pearls completed the bride’s look.
She carried a hand-tied bouquet of long-stemmed, Playa Blanca roses with a touch of greenery wrapped in light ivory silk.
Attending the bride as maid of honor was Tayler Rose George. Bridesmaids were Julie Christine Brittle, Madison Alyse Caldwell, Mary Jaclyn Creel, Sara Elizabeth Dye, and Taylor Weeks Massengale. The bridesmaids wore black silk charmeuse gowns and carried smaller versions of the bride’s bouquet, featuring Playa Blanca roses wrapped with black chiffon.
The bridegroom’s father, along with Robert Luke Love, served as best men. Groomsmen included William Carothers Boone, Griffin Pierce Goodwin, brother of the groom, George Elliot Guffin IV, Christopher Vincent Jew, Andrew Lloyd Neyland, Daniel James Phyfer, Spencer Shields Van Zandt, and Thomas Gafford White.
Following the ceremony, the couple hosted a cocktail reception on the rooftop of the Hotel Effie.
On the eve of the wedding, the bridegroom’s parents entertained attendants, family, and guests at a seated dinner at Ovide restaurant in the Hotel Effie. The invitation, along with a five-course tasting menu that included duck confit gumbo, reflected the bridegroom’s love of duck hunting.
After a wedding trip to Portugal, the couple is at home in Jackson, where the bride is an accountant with Parker & Associates and the bridegroom is an operations manager with Southern Telecommunications.
