For Jeff Marshall, a project manager at Fusion Learning systems, Inc., and Anna Howard, a high school geometry teacher at Pflugerville’s John B. Connally High School, attending a weekly Wednesday night dinner with mutual friends proved to be a life changing experience. After meeting in 2003 while partaking in the dinner ritual, the couple was engaged by 2005.

Anna described their September engagement. “We had planned a surprise visit to my parent’s house in Indiana to celebrate my dad’s 60th birthday over the Labor Day holiday,” she said. “My siblings arrived and my parents were thrilled. At that point, Jeff had already talked to my parents and they were in on the engagement. Sunday arrived and suddenly everyone had an unexpected emergency. My mom needed to visit a friend and my dad was called in to perform surgery. Needless to say, I was not a happy camper.”

The charade continued as Jeff told Anna that his sister had flown in to town on her White House job and wanted to see them. Anna agreed, believing the rest of her family was busy. They drove to downtown Indianapolis and Jeff hailed a horse and carriage. “I felt frustrated and continued pouting during the ride,” said Anna. “Jeff began reminiscing about our life together and asked me about my memories. I wasn’t really participating and finally told him that I was not in a romantic mood. Jeff took my hand and very seriously looked into my eyes and said, ‘Anna, if there ever was a time to get in a romantic mood, it is now.’ I finally got it and changed my attitude fast. Jeff proposed, I accepted and we celebrated at a dinner theatre with my family, who had been in on the whole rouse.”

The couple planned a March 2006 wedding and chose Le San Michele for the ceremony and reception venue. “I have traveled to Europe and Le San Michele reminded me of the experience,” said Anna. “We wanted a venue that was relaxed, where all of our friends and family would feel at ease.”

It rained on March 26, 2006, leaving Le San Michele drenched in glistening dew. The couple’s ceremony began with the musical stylings of a trio, part of the Hyde Park orchestra. The afternoon ceremony was officiated by Anna’s pastor in Indiana, Tony Arthur, and Jeff’s mentor, Ward Wiebe. “ I have attended many southeastern weddings, where the officiate gave a charge that encouraged the couple to think about their future lives together. I liked it and included the charge in our ceremony.”

The wedding included nine bridesmaids and a flower girl, who wore neutral colors, champagne skirts with crème tops, as to not distract from the garden scenery. The six groomsmen wore brown pants with rosemary boutonnières and a linen jacket. Each bridesmaid held hydrangeas.

Anna fashioned a strapless gown, with a princess cut, billowing in fabric. “I love texture and the dress was made of a raw silk that felt incredible,” said Anna. “I added a taupe ribbon around the waist and wore a lace cardigan over my shoulders during the reception.” The bride held a bouquet of peonies.

The couple ordered a wrought iron unity candle and cross, but the wind did not cooperate that day. “The winds were too high to properly light the unity candle,” said Anna. “So we compensated by asking our family to join us at the alter for a prayer.”

Since the 200 guests hailed from Indiana, Arizona, Colorado, Wisconsin, and other parts of the United States, the couple wanted to spend as much time as possible with them during the weekend. “We wanted everyone to feel comfortable with each other at the wedding, so we held a cookout on Friday night that included all of our guests,” she said. “We also invited everyone to the rehearsal dinner, so by the time that it was time for the wedding, everyone knew each other.”

The reception immediately began after the ceremony, with buffet tables setup among outside tents. Instead of traditional bride and groom’s cakes, a cake buffet was served, including such delicacies as Italian crème cake, double raspberry cake, carrot cake, and many others.

The Marshalls spent the evening celebrating with friends and family members on a day they will never forget.

Austin Resources

Bridal Gown:
Watters and Watters from Cincinnati Bridal and Formal

Bridal Party’s Attire:
Men’s Warehouse and Ann Taylor Wedding

Cake:
Paesano’s Bakery

Caterer:
Chef John Sutton of In Good Taste Catering

Ceremony & Reception Venue:
Le San Michele

Coordinator:
Cheri Faust

Florist:
Mandy Fritsche at Lily Floral Design

Salon:
Barocca Salon

Music:
Joel Riemer Trio (members of Hyde Park orchestra)

Photographer:
Mo Sadjadpour of Mo Photography

Videographer:
Ten Tables Productions