Klos-Eagan wedding held in Oklahoma City
Mr. and Mrs. Matthew Charles Eagan leave the Oklahoma City Golf and Country after their wedding reception. (Photos provided).
Allison Elaine Klos and Matthew Charles Eagan were married on September 19 at Nichols Hills United Methodist Church. Rev. Dr. Grayson L. Lucky officiated the ceremony. A reception followed at the Oklahoma City Golf and Country Club.
The bride is the daughter of Linda and Tom Klos of Oklahoma City. The groom is the son of Kay and Tim Eagan of Metairie, La.
The bride wore an ivory silk satin dress with a strapless bodice embellished with tiny seed pearl crystals and jewels and a satin sash and cathedral train. She carried a nosegay of white hydrangeas, stephanotis, Virginia roses and freesia.
Jennifer Klos, twin sister of the bride, served as maid of honor. The bride’s other attendants were Emily Eagan, Rachael Rudeen, Elizabeth Polk, Adele Shartzer, Blair Coin, and Anne Hucker. Bridesmaids wore navy silk charmeuse dresses. They carred nosegays of blue and white hydrangeas, freesia and stephanotis.
House party attendants included Ashley Black, Leslie Stewart, and Margo Ward.
Eric Eagan, twin brother of the groom, served as best man. The groom’s other attendants included Patrick Eagan, Jeff Klos, Bailey Edwards, Cole Claiborne, John Marshall, and Martin Olivier. Ushers included David Buckley, Hoyt Doak, Justin Ferira, Robert Polk, Guru Raj, and Kyle Sturgeon. The groomsmen and ushers wore navy silk bowties patterned with magnolia blossoms, the state flower of the groom’s home state, Louisiana.
Theme of the reception was “southern living,” inspired by the couple’s connections to and fondness for southern cities, including Chapel Hill, NC, Memphis, New Orleans (the groom’s hometown), and Charlottesville, VA. Waiters carrying silver trays presented the couple’s signature cocktail, “sip of the south,” a blend of Firefly sweet-tea, vodka, lemonade, and mint.
The bride’s five-tiered Bavarian cream cake, decorated after her bridal gown, was on a floral pedestal of white hydrangeas, Virginia roses, and stock and Casablanca lilies. The groom’s cake was a chocolate mock-up of the Rotunda at the University of Virginia, where the couple met as undergraduates.
An Eagan’s Oyster House,” was set up with oysters and made-to-order catfish po-boys with Zapps potato chips and shrimp n’ grits. The “oyster house,” serving Abita beer, resembled a New Orleans courtyard with black wrought iron lanterns accented with candles, greenery, and Spanish moss.
Guests also enjoyed an Oklahoma-themed dinner buffet that included beef tenderloin, fried chicken, mashed potatoes, fried green beans, and a salad with Cattlemen’s Steakhouse dressing.
Dr. Larry “T-Byrd” Gordon Band of Dallas provided the music for dinner and dancing.
The bride and groom gave as wedding favors Bedre chocolate cowboy boots and hats to honor the bride’s Oklahoma roots as well as the couple’s recent move to Dallas. The favors were personalized with a cowboy saying: “Happy Trails to You!”
The evening before the wedding, the groom’s parents hosted a rehearsal dinner at the Waterford Hotel. Guests took home personalized M & M candies stamped with the bride and groom’s names.
The couple honeymooned in the Highlands of North Carolina, Charleston, South Carolina, and then went to Hilton Head Island. They live in Dallas, Texas.
The bride’s cake.
The bride and groom with the groom’s cake.
The bridesmaids.
Father of the bride and the bride.
The bride and groom at the church.
The bride and groom at the reception.
The menu for one of the food tables.
Southern comfort food.
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THANKS, HELEN.
GREAT PICS AND COVERAGE.
ALWAYS APPRECIATE EVERYTHING YOU DO. JUDY