Katherine Cullen, Nicholas Hundley exchange vows
Mrs. Nicholas William Hundley Jr.
The beautiful Rip Van Winkle Gardens on Jefferson Island in New Iberia was the setting for the exchange of vows between Katherine Jo Cullen and Nicholas William Hundley Jr., both of Lafayette, on Friday, Nov. 13.
Msgr. Robert Angelle officiated the 4:30 p.m. ceremony.
The bride is the daughter of Mark Jon and Lynn Faulk Cullen of Crowley and Donna B. Chiasson of Carencro. She is the granddaughter of the late A. Kenneth Faulk of Lafayette, the late Theodora H. Faulk of Rayne, the late William Cullen of Evergreen and the late Joan Firmin of Bunkie.
Katherine is a graduate of the Academy of the Sacred Heart in Grand Coteau and Louisiana State University, where she earned a Bachelor of Arts degree in sociology and a Master of Social Work degree. She is presently employed with Compass Health as an outpatient program director.
The groom is the son of Nicholas W. Hundley Sr. and Clara Cobena Hundley of Mowata. He is the grandson of the late Theodore and Eula Cobena of Rayne and the late C.J. and Annie H. Hundley of Mowata.
Nicholas graduated from Notre Dame High School of Acadia Parish before attending the University of Louisiana at Lafayette, where he earned a bachelor’s degree in education in kinesiology. He is currently employed as a licensed real estate agent with Keller Williams of Acadiana.
Guests were ushered to their seats by Ross Jordan Cullen and Jon Austin Cullen, brothers of the bride, as a quartet of ceremony musicians played “Lover’s Waltz” by Jay Ungar.
Escorted by her father to the strains of “Trumpet Voluntary,” the bride was gorgeous in a Justin Alexander Sincerity Collection gown in natural dupioni silk. The strapless sweetheart neckline and fitted bodice were set with diagonal lengths of silk that highlighted the slim waistline and accentuated the full, flared A-line skirt. The dress was accented with an intricately embellished crystal belt, and its back was finished with a row of silk-covered buttons that extended the length of the chapel train. During the ceremony, the bride also wore a demure beaded lace bolero.
Katherine paired her gown with a tulle fingertip veil edged with satin and a halo headpiece accented with marquis mirror crystals.
She carried a whimsical bouquet of ranunculus, dahlias, hydrangeas, freesia, roses, Stars of Bethlehem, Veronica, snapdragons and pittosporum. In memory of her late grandmothers, necklaces made of roses were incorporated into the bouquet, along with a handkerchief that belonged to her late grandmother Joan Firmin.
In keeping with tradition, the handkerchief served as “something old,” while the bride’s wedding dress served as
“something new.” Diamond earrings that were a gift from the bride’s father to her mother Lynn and loaned to her by her mother were “something borrowed” and a diamond and sapphire ring that was a gift from her mother Lynn was “something blue.”
The wedding party entered to Brian Crain’s arrangement of “Canon in D.”
Anne-Marie Rabalais Castille, friend of the bride, served as matron of honor, and Alyssa Catherine Mitchell, sister of the bride, served as maid of honor.
Bridesmaids were Noelle Bertrand Johnson, friend of the bride; Lindsay LaGrange Hundley, sister-in-law of the groom; Emily Gielen Cullen, sister-in-law of the bride; and Maria Teresa Hundley, sister of the groom. Madelyn Elise McDaniel, godchild and niece of the groom, served as junior bridesmaid.
The attendants were clad in individualized styles of shimmering luminescent chiffon gowns that featured bodices of champagne Chantilly lace over cashmere lining, and they carried smaller versions of the bride’s bouquet.
The groom selected his brother, Stephen Theodore Hundley, to serve as best man. Standing as groomsmen were Brandt James Broussard, George Robert Boudreaux III, Dr. Danny John Domingue, Eric Andrew Macicek and Mark Joseph Domingue, all friends of the groom.
Mae Elizabeth Cullen, niece of the bride, and Mary Charlotte Hundley, niece of the groom, shared the duties of flower girl. Coleman Matthew Inzerella, nephew of the groom, served as ring bearer.
Selected scriptures were read by Lindsey Cullen Barras, cousin of the bride.
After the bride and groom departed the ceremony to Mendelssohn’s “Wedding March,” family and friends joined the couple for an on-site reception.
No decorations were needed for the beautiful historic setting on Lake Peigneur. Guests were surrounded by 350-year-old oaks draped with moss and romantically illuminated.
The guest tables were topped with crisp white linens and centerpieces of tall white and glass lanterns draped with eucalyptus and marbleized pedestal vases of fresh ivory flowers and greenery, while other tables held tall trumpet vases with floral accents and greenery.
As a unique touch, guests at the reception were asked to sign in on a photo book containing the couple’s engagement and wedding shower party pictures. The sign-in table was graced by a tall, elegant illuminated lantern.
The wedding party and their guests danced under twinkling lights on an outdoor dance floor to music played by the band Souled Out.
The bride’s five-tiered round cake included pecan, white chocolate, red velvet and white layers and featured pecan buttercream, Oreo, cream cheese and strawberry buttercream fillings. The confection was accented with white garden roses and entwined with romantic jasmine vines.
It was cut with an antique silver cake knife with the couple’s names and wedding date engraved on the blade. The knife was a gift from the bride’s sister, Alyssa.
The bride’s cake was served by Celesia Cullen Bullitt and Angela Moreau Cullen, aunts of the bride.
In lieu of a traditional cake, a three-tiered chocolate brownie and fruit tower was served on behalf of the groom by his godmother, Marian Trahan Hundley.
As a special surprise, a New Orleans artist was on hand to paint the couple’s reception as a lasting heirloom. The painting was a gift from the bride’s parents.
The couple was sent off with a dazzling display of fireworks and a New Orleans-style second line parade.
On the Wednesday evening prior to the ceremony, the groom’s parents hosted a rehearsal dinner at The Warehouse in Rayne. Guests enjoyed a catered meal with a menu that included a redfish extravaganza, pepper jack and shrimp stuffed chicken wrapped in bacon and charcoal grilled ribeye, with sweet potato beignets with orange hazelnut sauce for dessert.
Following a wedding trip to the Hawaiian islands, the couple will reside in Lafayette.