The bride is the daughter of Mr. and Mrs. Kenneth Hanks of Broussard. She is the granddaughter of Kenneth Morgan and the late Bonnie Morgan of Lafayette, and Martha Ogima of Youngsville.
The groom-elect is the son of Dennis and Denise Abshire of Rayne. His grandparents are Hazel Villejoin and the late Ivan Villejoin and the late Darwood Abshire and Dorothy Abshire.
Tara, who was homeschooled, graduated high school in 2007. Zachary graduated from Notre Dame High School of Acadia Parish in 2010 before attending Louisiana State University at Eunice. He is the owner of Atchafalaya Foundation Repair, LLC, where Tara works with him.
Guests were ushered to their seats by Paul LaCroix, Dylan Lormand, Jude Stelly and Brandon Stutes, all friends of the groom.
Acoustical music selections were performed by Timmy Gautreaux, the bride’s brother-in-law, on guitar.
The bride, escorted by her father, was angelic in a strapless Vera Wang ballgown in ivory satin. The fitted bodice featured hand-stitched French corded lace in a floral motif, and the fairy-tale skirt was made of layers of tossed tulle gathered organically for a graceful cascading effect. A chapel-length train completed the back of the gown.
Tara carried a mixed bouquet of cream vendella roses and lush green hydrangea interspersed with blue irises and accented with deep purple lisianthus. The stems were hand-tied in cream ribbon with a unique French-knot technique.
To ensure good luck in her marriage, Tara carried two pins from her late grandmother Bonnie Morgan entwined in her bouquet as “something old.” Tara’s wedding dress was “something new;” the hair clips worn by her sister for her wedding and on loan to Tara were “something borrowed;” and Tara’s garter was “something blue.”
Claire Gautreaux, sister of the bride, served as matron of honor.
Maggie Guillot, cousin of the groom; Lindsay Guillot, sister of the groom; Lynn Abshire, sister-in-law of the groom; Jacey Simon and Sara Boulet, friends of the bride; and Shanna Morgan and Madison Comeaux, cousins of the bride, served as bridesmaids.
The bridal attendants were clad in full-length strapless gowns in teal blue chiffon. The fitted surplice bodices featured bands of asymmetrical ruching, and the soft skirts flowed freely from the gowns’ natural waistlines.
They carried hand-tied bouquets of deep purple lisianthus accented by cream hypericum berries and green button mums. Peacock feathers created elegant focal points that complimented the raffia-wrapped stems.
The groom’s three nieces, Emily Abshire, Greta Abshire and Audrey Guillot served as flower girls together. They were adorable in tea-length ivory tulle dresses designed by Olivia Kate. The dresses were finished with large bows that tied in the back, and the girls wore garlands of flowers in their hair.
The groom’s father served as best man.
Standing as groomsmen were Seth Abshire and Luke Abshire, brothers of the groom; T.J. Guillot, brother-in-law of the groom; Adam Deville, cousin-in-law of the groom; and Morgan Allen, Nick Hoffpauir and Michael Dysart, friends of the groom.
For Tara’s special day, her mother, the former Lisa Morgan, selected a short sleeve floor-length gown in navy blue. It was completed with a lace overlay and embellished with beading for a look that was both elegant and eye-catching.
The mother of the groom, the former Denise Villejoin, chose a Marissa Baratelli floor-length Thai silk gown. The deep royal blue dress featured ruching at the waist and was topped with a Bolero jacket.
Both mothers wore corsages of single peacock feathers fronted by purple scabiosa blossoms overlaid with blue thistle, white button mums, green hypericum berries and wildflower foliage, with the stems wrapped in green raffia.
Following the ceremony, the couple celebrated with a reception on-site at the Opera House.
The decorations, inspired by nature in its simplest form, carried a feel of fall into the Opera house. Tables were topped with organic arrangements of tree branches, preserved flowers and moss. Peacock feathers and the colors found in them - blues, greens and purples - were used to add accents of color.
Rather than a traditional cake, the bride had a cupcake tower. Made of 150 cupcakes, it was topped with one 16-inch cupcake to be preserved by the bride and groom. The cupcakes were variously decorated with light blue and white icings and topped with teardrop peacock feathers made of fondant.
The groom’s cake was white with butter pecan filling. It was displayed among duck decoys, cattails and photos of the bride and groom and wildlife scenes.
Out-of-town guests traveled from Alabama, Texas and various points throughout Lousiana.
On the evening prior to the wedding, the groom’s parents hosted a rehearsal dinner at Chef Roy’s restaurant in Rayne. Guests dined on ribeye steaks and seafood platters.
Following a wedding trip to Colorado, the couple will reside in Crowley.