The families and friends of Emily Kathryn White and Conor Franklin Trainor Storey gathered in Vail for a celebration of the couple’s wedding, culminating with their Vail Mountain marriage ceremony on July 24.
The bride is the daughter of Jan and Walter White of Brandon. She is the granddaughter of the late Mildred and Harold P. Brent of Jackson. The bridegroom 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 from Quitman County.
The bridegroom’s parents hosted a “Champagne, Nibbles, and Toasts” celebration at the wedding house the night before the ceremony. His mother’s Mississippi designed fabrics set the tone for the party, which highlighted favorites of the bridegroom’s childhood, including an indoor marshmallow toasting station with personalized toasting sticks and customized wedding Legos. A giant Jenga game served as a guest book. The food included wedge salad kabobs, individual shrimp cocktails with fresh corn salsa, pesto stuffed mushrooms, and Mississippi treats including cheese straws, pecans, and pickled okra. A champagne bar, including flutes with the couple’s monogram, and accoutrements from marshmallows to liqueurs, and a martini bar with Sicilian spiced olives and martini mix, produced in Mississippi by the bridegroom’s stepfather, were enjoyed during the toasting.
Saturday at noon, the wedding party and guests gathered at The Holy Cross Event Deck at the top of Vail Mountain. At 1 p.m., the bride, wearing a white satin slip dress and a silk, floral impressed scarf, tied in her hair, was escorted by her father. The couple exchanged vows highlighted by the officiant’s disclosure of each one’s favorite things about the other. Afterwards guests enjoyed a multi-course seated luncheon at the Tavern Square in Lionshead Village hosted by the bride’s parents. The pink icing flower bouquet-topped, basket weave wedding cake and custom cookies were offered.
Later that evening, the wedding party dined and danced in Vail Village.
Sunday morning, Chef Byron Gomez, from this season’s Bravo Top Chef and a friend of the bridegroom’s, catered a gourmet, multi-course wedding feast at the wedding house. His special signature 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, marinated grilled flank steak with chimichurri sauce, Creole rub roasted pork with creamy jerk sauce, and caramelized sweet plantains.
The couple is at home in Madison and is planning a Christmas wedding trip to the Bavarian Lodge in Leavenworth, Wash.
