Kelli Broussard weds Luke Anthony Moody
A Nuptial Mass on Friday, Nov. 6, 2009 at St. Joseph Roman Catholic Church united in marriage Kelli Katherine Broussard and Luke Anthony Moody in holy matrimony. The 7 p.m. double-ring ceremony was celebrated by Fr. Richard Wagner.
The bride is the daughter of Tom and Rhonda Broussard of Rayne. Her grandparents are Hiliary and Melba Olinger of Rayne and the late Numa Bertel Broussard, Sr. and Elaine Broussard of Rayne. She is a 2003 graduate of Notre Dame High School of Acadia Parish, earned a joint degree from ULL and LSU School of Dentistry in 2009 with a Bachelor of Science in dental hygiene, and is employed by Dr,. Shaun Briggs Family Dentistry as a dental hygienist.
The groom is the son of Lisa Moody and Lonnie Moody, both of Rayne. His grandparets are Raymond and Mary Lee Trahan, and L.J. and Lou Moody, all of Rayne. He is a 2003 graduate of Notre Dame High School of Acadia Parish, attained a Bachelor of Science in horticulture in 2007 from ULL where he was a hurdler for four years with Cajuns’ Track Team, and is currently employed by Unipro Business Systems in Lafayette.
Guests were ushered to their seats by Nolan Olinger, cousin of the bride; Jordan Woods, Jared Duplechain, Eric Broussard and Chris McBride, friends.
Providing musical selections was the Acadiana Symphony Orchestra.
Scriptures were recited by Tony Olinger, Verna Olinger and Maureen Benoit. Gifts were offered by Mollie and Ronnie Trahan. Eucharistic ministers were Katie Broussard, bride’s sister-in-law; Ashley Moody, groom’s sister-in-law; and Claire Trahan, friend.
Traditional items selected by the bride for her wedding day included a pearl necklace and earrings from the groom as something old, her wedding dress as something new, her mother’s pearl bracelet as something borrowed, and a sixpence entwined in blue ribbon as something blue.
Escorted by her father, the bride wore a wedding gown of ivory silk dupioni by Pronovias featuring an empire waistline accented with intricate beadwork. The sleeveless, semi-cathedral-length creation was gathered at the V-neckline. A simple headpiece held a semi-cathedral-length tulle veil created by the groom’s godmother. She carried a nosegay bouquet of ivory cabbage roses.
Attending her sister as maid of honor was Lauren Broussard. Bridesmaids were Lauren Moody, sister of the groom; Ellen Habetz, Jade French and Christine Schmid, friends of the bride.
Bridal attendants each wore a custom-made, floor-length gown of pacific blue taffeta in various styles, while carrying a bouquet of rusty orange star 2000 roses and hypericum berries.
Serving as flower girls were Mackenzie Olinger, cousin of the bride, and Ava Moody, godchild of the groom. Each wore a Cinderella gown of ivory organza and satin. The ankle-length creation featured pearl beading and was accented with a pacific blue waistband to compliment the weddingparty. Each carried a basket of greenery and brown hypericum berries.
Attending his brother as best man was Lon Moody. Groomsmen were Scott Broussard, brother of the bride; Nick Nero, Brantley Yeager and Steven Bruner, friends of the groom. Serving as ring bearer was Lon Paul Moody, nephew of the groom. Male attendants wore formal black tuxedos.
For her daughter’s wedding, the bride’s mother wore a brown taffeta, floor-length dress with ruffled V-neckline and three-quarter-length sleeves. The gathered waistband was accented with crystal embellishments. The groom’s mother selected a floor-length, black dress with a V-neckline and a stylish rhinestone broach. The three-quarter-length sleeves accented the black scalloped skirt. Each was presented a cymbiduim orchid corsage.
Immediately following the wedding ceremony, the newlyweds were honored during a reception at The Ballroom in Crowley.
Among the refreshments provided was the bride’s cake, a four-tier ivory round confection accented with hand-sculpted roses as a topper. The couple’s initials were onogrammed on the top tier and intricate piping was noted to resemble lace adornments on the middle tiers. The cake was served by the bride’s godmother, Darlene Russell.
The groom’s cake was a three-tier chocolate cofection detailed with dark chocolate designs and topped with chocolate-covered strawberries. The cake was served by the groom’s godmother, Maureen Benoit.
Following their wedding trip to St. Lucia, the couple will reside in Rayne.
Prior to the wedding, a rehearsal dinner was hosted by the groom’s parents on Thursday, Nov. 5, at Chef Roy’s Frog City Café.