White and Storey exchange wedding vows in summer ceremony

Family and friends of Emily Kathryn White and Conor Franklin Trainor Storey gathered in Vail to celebrate the couple’s wedding, culminating with their wedding ceremony at Vail Mountain on July 24.

The bride is the daughter of Jan and Walter White of Brandon. Granddaughter of the late Mildred and Harold P. Brent of Jackson. The groom is the son of Marilyn Trainor Foresman of Helena and Conor Storey of Ridgeland. His grandparents are Anna Ruth Bell Trainor and the late Franklin Roosevelt Trainor of Quitman County.

The groom’s parents hosted a “Champagne, Nibbles and Toast” celebration at the wedding house the day before the ceremony. Fabrics designed by his mother in Mississippi set the tone for the party, which showcased the groom’s childhood favorites, including a marshmallow toasting station inside with custom toasting sticks and Personalized wedding legos. A giant Jenga game served as a guestbook. Food included wedge salad skewers, individual shrimp cocktails with fresh corn salsa, pesto-stuffed mushrooms, and Mississippi treats including cheese straws, pecans, and pickled okra. A champagne bar, featuring flutes with the couple’s monogram and accessories ranging from marshmallows to liqueurs, and a martini bar with spicy Sicilian olives and a blend of martini, produced in Mississippi by the groom’s father-in-law, were appreciated during the toasting.

At noon on Saturday, the wedding party and guests gathered at the Holy Cross event deck atop Vail Mountain. At 1 p.m., the bride, wearing a white satin slip dress and floral-print silk scarf, tied in her hair, was escorted by her father. The couple exchanged vows highlighted by the celebrant’s disclosure of each other’s favorite things over the other. Next, guests enjoyed a multi-course sit-down lunch in Tavern Square in Lionshead Village hosted by the parents of the bride. The bouquet of flowers in pink frosting, the braided wedding cake and the personalized cookies were offered.

Later that evening, the wedding party dined and danced at Vail Village.

On Sunday morning, Chef Byron Gomez, of this season’s Bravo Top Chef and a friend of the groom, prepared a gourmet, multi-course wedding feast at the Wedding House. His signature special dishes included oysters with mignonette and cocktail sauces, summer squash and zucchini with pickled beets and basil pesto, heirloom tomato salad with prosciutto red onions and goat cheese, roasted potatoes with huancaina sauce, steak grilled flank marinated with chimichurri sauce, Creole rub roasted pork with creamy jerk sauce and sweet caramelized plantains.

The couple are at home in Madison and are planning a Christmas wedding at the Bavarian Lodge in Leavenworth, Wash.

James B. Helms