Fr. David Broussard officiated the 7 p.m. nuptials at St. Joseph Catholic Church in Iota.
The bride is the daughter of Dr. and Mrs. Gary Miller of Jennings. Her maternal grandparents are Barbara Reimer of Jennings and the late Donald Reimer. Her paternal grandparents are Evelyn Miller of DeQuincy and the late Wayne Miller.
Lindsey graduated from Iota High School in 2008 and is currently a student at McNeese State University, where she is pursuing a bachelor’s degree in health and physical education. She plans to graduate in 2014 and enter the teaching profession.
The groom is the son of Mr. and Mrs. Edwin Simar of Evangeline. He is the grandson of Daniel (D.I.) and Sherry Fruge of T-Mamou, and Loah Simar of Evangeline and the late Loyd (Sonny) Simar.
Michael is a 2008 graduate of Iota High School and is presently employed with Damian Oil Company in Evangeline.
The ceremony was a true candlelight service, with the church gracefully illuminated by lanterns on shepherd’s hooks, festooned with cedar greenery, lining the aisle.
Musical selections for the ceremony were performed by organist/singer Karen Broussard, trumpeter Neil Simon and violinist Jacob Bares.
Escorted by her father, the bride was gorgeous in a full-length ivory silk gown with a classic A-line silhouette. The off-the-shoulder neckline and side-draped bodice combined for an elegant look that was softened by a delicate scalloped lace applique. The back of the gown featured a pretty lace-up corset closure, and the skirt flowed into a lovely chapel-length train. For her headpiece, the bride selected a two-tier veil in ivory lace.
Lindsey carried a large clutch bouquet of mixed flowers, including Gerber daisies, calla lilies, sunflowers and Bells of Ireland, interspersed with vivid hypericum berries and filler blooms in purple, green, red, yellow, brown and orange.
Alexandra Miller, sister of the bride, served as maid of honor. Bridesmaids were Sarah Simar, sister of the groom; and Jodi Angelle, Megan Townsley, Ashlee Lyons and Selena Comeaux, friends of the bride.
The bridal attendants were clad in above-the-knee dresses in soft lapis-colored charmeuse. The unique Y-necklines allowed for exposed shoulders, and the natural waistlines were defined by horizontal ruching. The skirts were finished with soft bubble hems. Matching lapis peep-toe heels completed the ensembles.
The bridesmaids carried smaller versions of the bride’s clutch bouquet.
Roury Thibodeaux, cousin of the groom, served as flower girl and carried a key covered in flowers.
Roury was lovely in an ivory and white sparkle dress with a tulle tutu skirt. The fitted bodice featured a one-shoulder neckline and was adorned with white sparkly silk flowers. Ivory satin ballet flats completed her ensemble.
Ryan Comeaux, cousin of the groom, served as best man. Christopher Simar, John Simar and David Simar, brothers of the groom; Andrew Fontenot, cousin of the groom; and Garet Pousson, friend of the groom, stood as groomsmen.
Kye Leger, nephew of the groom, served as ring bearer, carrying a treasure chest holding the couple’s rings.
For her daughter’s wedding, the mother of the bride, the former Deborah Hamilton, selected a strapless, knee-length dress in pewter-colored silk taffeta and Venice lace. It was topped with a matching three-quarter sleeve silk taffeta bolero.
The mother of the groom, the former Shannon Fruge, wore a teal knee-length dress. The matching taffeta jacket featured three-quarter sleeves, a ruffled collar and a rhinestone clasp.
Both mothers carried small handheld bouquets of copper orchids nestled in greenery.
Selected scriptures were read by Linda Dekker and Karen Schreiber, great-aunts of the bride.
Offertory gifts were presented by altar boys Collin Fontenot and Beau Hebert.
Immediately following the ceremony, the newlywed couple celebrated with a reception at Pointe-aux-Loups Springs Ballroom in Iota.
The bride’s almond-flavored cake was a four-tired ivory confection featuring chocolate fudge, raspberry and pecan praline fillings. Trimmed with intricate icing designs on each tier, it was finished with a satin bow embellished with a pearl and rhinestone brooch. The top tier was adorned with purple flowers and a cursive initial “S” encrusted with Swarovski crystals.
The groom’s cake was red velvet with chocolate fudge filling and frosting. In honor of the groom’s love of hunting, it featured a black Labrador retriever with a duck and shotgun shells. The cake was surrounded by chocolate-covered strawberries and cypress greenery.
Out-of-town guests traveled from Oklahoma City, Okla., Orange, Texas and various points throughout Louisiana.
On the evening prior to the ceremony, the wedding party rehearsed at the church, followed by supper at D.I.’s Restaurant, where guests enjoyed blackened catfish supreme, steak, blackened chicken, salad and bread pudding.
Following a wedding trip to St. John in the U.S. Virgin Islands, the couple will reside in Evangeline.