Last Saturday evening Katherine Morrison Dobbins and Jeffrey Scott Bonner were united in marriage at Highland Presbyterian Church.
The bride is the daughter of Jenny and Mark Dobbins and the parents of the groom are Anne and Mitch Coleman and Bonnie and Greg Bonner.
The bride’s attendants were the Maids of Honor Molly and Anne Kash Dobbins. The bridesmaids were Caroline Pierce, Catherine Joliet, Elizabeth Thompson, Katherine Maclin Deppe, Mary Margaret Henry and Bennett Sumner Rolan. (Bennett was celebrating in spirit as she and her husband, Blake, are awaiting the arrival of their first child.
The groom’s attendants were the best man Gregory Bonner, Abraham Winkle, Alexander Merritt, William Cleary, Brett Claxton, Mark Houston, Ryan Adams and Stephen Horrighs.
Ushers were David Baller, Jeffrey Schafer, Kurtis Kessler, Michael Sprengnether and Robert Garner.
Sharing in the celebration were Cassidy and Charles Sachs and Sophia Sparks, the bride’s nieces and nephews, along with her maternal grandmother, Corky Sachs.
After the wedding service, the wedding party got on a waiting bus and drove all over town, having their picture made at specific landmarks that had meaning for them. They also had refreshments on the bus which contributed to the fun tour.
Then they returned to the guests that had assembled at the Ice House on Washington Street for the wedding reception and dinner, and the band played on with Carolyn and Jim Hutto still dancing at 11 p.m. Pretty good for old people!
Susie and Philip Greenberg, Sue Baughman, Libby and Jim Voyles, Roberta and Carl Fischer, Jack Roby, Barbara Moore, John and Nancy Reed, Kim and Vic Staffieri, Donna Taylor, and Mary and Ronnie Todd were among a slew of friends who love the couple and had a grand time.
The bride and groom are both graduates of DePauw University. (He majored in molecular physiology! I need that explained to me sometime when I have a spare week.)
They are off to Nashville, where Katherine works at Monroe Carell Children’s Hospital at Vanderbilt, and Jeff will be working on his PHD in microbiology at Vanderbilt.
CHOCOLATE AND MORE!
Building on the success of Ghyslain on Market, which opened on Market Street in April 2011, Ghyslain Chocolatier will open a second Louisville bistro in Westport Village on Monday, Oct. 1.
They will serve gelato, French pastries and chocolates, a full menu of soups, salads, sandwiches and breakfast items and a variety of beverages including coffee, beer and wine.
They will seat 95 inside and 40 outside and will be open 7 a.m. to 9 p.m. daily.
Chef Ghyslain is certified in French pastry, chocolate décor, candy making, blown and pulled sugar and bread making. The Quebec native has served as the head chef for the Quebec Delagations in New York and London.