Ashley Aline Habetz becomes Mrs. Craig Ellis Martin
A seven o’clock evening wedding ceremony on Friday, Oct. 23, 2009 united Ashey Aline Habetz of Rayne and Craig Ellis Martin of Lake Arthur in marriage. The candlelight ceremony was officiated by Fr. Kevin Bordelon.
The bride is the daughter of the late Henry and Laura Sonnier Habetz. Her grandparents are the late Dupre and Aline Sonnier and the late Alphonse and Frances Meyer Habetz.
The groom is the son of Allen and Carleen Martin Ballenger of Lake Arthur. His grandparents are Rita Martin and the late John Martin.
Guests were greeted by Griffin Guy, who presented guests with programs.
Ushering guests to their seats were Ronald Sonnier, uncle of the bride; ad Britt David and Jeremy Guy, friends of the couple.
Scriptures were recited by Jackie Perry, groom’s great-aunt; Adrianne Sonnier, cousin of the bride; and Linda Alleman, godmother of the bride.
Musical selections were provided by vocalist Darlene Kirsh and organist Andrew Paille.
Traditional items selected by the bride for her wedding day was her mother’s tiara and father’s handkerchief as something old; her wedding gown and veil as something new; an ivory satin drawstring purse as something borrowed; and something blue was an ivory beaded lace garter with the bride’s initials embroidered in blue by the bride’s aunt, Dianne Sonnier.
Escorted by her brother and godfather, Dwight Habetz, the bride wore a Duchess gown of ivory satin featuring a sweetheart neckline and soft pleats that overlaid the bodice. Embroidery and beading trimmed the empire waist, while finishing the fit and flared gown was satin-covered buttons ending in a sweep train. The veil was an ivory birdcage veil secured with a large flower accented with ivory feathers. She carried a mixture of ivory and cream hydrangeas and roses with accents of bear grass. In the bouquet was the bride’s mother’s wedding tiara used in 1963, along with the bride’s father’s handkerchief monogrammed with a blue “H” that was used to gather the bouquet.
Attending the bride as maid of honor was Emily Doga, friend of the bride. Matron of honor was Simone Sonnier Hooper, cousin of the bride. Bridal attendants were Candace Ballenger, sister of the groom; and Shawon Doguet and Dawn Alleman, friends of the bride.
Bridal attendants each wore a strapless full-length, A-lined gown of latté colored matte satin featuring a sweetheart neckline and accented with an espresso-colored chiffon sash gathered to the backside. Each was given to wear an ivory silk pashmina noted with their first initial ebroidered in chocolate. Each carried a one and one-half dozen ivory roses and bear grass hand-tied with a copper and chocolate damask ribbon accented with a peacock feather trailing down the stems.
Attending the groom as best men were Kenny Doucet and Gary LeJeune, friends. Groomsmen were Cody Ballenger, brother of the groom; Curt Cormier, Brandon Guidry, Dustin Reed, Jimmy Monceaux and Richie Fontenot, friends.
Serving as ring bearer was Chase Habetz, nephew and godchild of the bride.
Male attendants each wore a chocolate tone-on-tone stripe suit with an ivory-colored tuxedo shirt and champagne and lattecolored vest and tie. The lapel was noted with a boutonniere of a black plum calla oily and peacock feather with gold accents.
Representing the mother of the bride was Giselle Habetz, sister-in-law of the bride. She wore a cocktail-length dress in shimmering chocolate with ruffled diagonal pleats. The groom’s mother selected a two-piece dress in a champagne toast color as the jacket was embellished with a scroll design and sheer chiffon accented the quarter-length sleeves and the full-length skirt. Each was presented a corsage of plum hydrangeas and a single calla lily with gold accents.
Immediately following the wedding ceremony, the newlyweds were honored during a reception on site at the St. Leo Church Hall. Among the refreshments provided was the bride’s cake, a three-tier butter cream confection featuring a damask design with pearl accents. The three layers were filled with lemon-strawberry cream cheese, Kahlua-fudge, and chocolate and white chocolate mousse. A pearl “M” initial and fall-colored flowers of roses and mums topped the cake. The cake was served by the bride’s godmother, Linda Alleman.
The groom’s cake was a three-layered chocolate confection with chocolate fudge and chocolate mousse filling accented with strawberries sat on a black and white checkered racing flag linen. The table also held the groom’s riding gear and pictures of the groom riding his dirt bike. The cake was served by the bride’s aunt, Dianne Sonnier.
Prior to the wedding, a rehearsal dinner was hosted by the bride and groom on Thursday, Oct. 22, at Chef Roy’s Frog City Café. Guests selected entree items.
The couple plans to make their home in Rayne.