HILTON HEAD, S.C. — Jordan Ashley Jones and Stephen Walter Archer II were united in marriage at 6 p.m. Saturday, May 16, 2009 at The Hilton Oceanfront Resort, Palmetto Dunes, in Hilton Head Island, S.C.

The bride is the daughter of Marsha Ellen Jones of Atlanta and Mr. and Mrs. Charles William Jones Jr. of Columbia, S.C. She is the granddaughter of Vivian Jones of Garden City Beach, S.C., the late Charles William Jones and Myra Weaver of Pensacola, Fla.

The groom is the son of Mr. and Mrs. Richard Gerald Ayscue of Tifton. He is the grandson of Marie Ayscue of Tifton, special guest attending the wedding, the late George Ayscue and Billy and Mary Jordan of Tifton.

The Rev. Jim Morrison performed the double-ring ceremony. The improvised altar at The Shorehouse was decorated with two massive urns of floral arrangements of white and orange Asiatic lilies, pink roses, white Della roses, green hydrangea, gladiolas and tropical foliage with the Atlantic Ocean as the backdrop. Ferns were placed around the outdoor fireplace and pews were marked with ivory satin bows and matching floral swags.

Music for the wedding was provided by Karen Bartlett, harpist, of Hilton Head. The bride entered to “Bridal March” by Wagner and the couple exited to “Ode to Joy” by Beethoven.

The bride was escorted by her father and given in marriage by her father and mother. She wore a white satin and chiffon designer floor-length gown by Essence of Australia. The dress featured a ruched waist with the back crisscrossing straps and bodice embellished with clear Swarovski crystals and a chapel train. Her headband and veil also had matching crystals.

The bride carried a hand-tied bouquet of white Asiatic lilies and white Della roses wrapped with ivory satin ribbon. For her something blue the bride wore a blue Georgia Southern University garter, representing the groom’s alma mater. Her something new was her wedding ensemble including her crystal chandelier earrings, a gift from her mother, Marsha Jones.

Kim Jones Fritz of Temecula, Calif., the bride’s sister, served as matron of honor. Bridesmaids were Allison Archer of Statesboro, sister of the groom, Katie Hollins of New York, N.Y., sister of the bride, Julia Hollins Valek of Newberry, S.C., sister of the bride, Ashley Ferrell of Marietta, Amanda Lawrence of Alpharetta and Ameena Layous of Bethesda, Md. The bridesmaids wore champagne-colored tea-length strapless Nu-Georgette dresses with a waistband inset of matte satin and pleated details at the back bodice and skirt with matching satin sashes. Each carried a hand-tied bouquet of orange Asiatic lilies, pink roses, miniature green hydrangea and steel grass wrapped with ivory satin ribbon.

The flower girl was Ella Fritz, daughter of Kim Jones Fritz and niece of the bride. She wore a champagne-colored floor-length gown with a duchess satin bodice with side rosette flowers, a white bouffant organza skirt with champagne-colored satin hem and an organza back bow. She carried a satin basket filled with rose petals.

The groom chose his brother, Blake Ayscue of Tifton, to serve as best man. Groomsmen included William Hollins of Columbia, S.C., brother of the bride, Brian Blanchett of Tifton, Cory Bromlow of Valdosta, John Statham of Marietta, Lee Sumner of Waycross and James Whittle of McDonough. The groom and his groomsmen all wore matching champagne-colored linen tuxedos.

The wedding was directed by Southern Weddings in Hilton Head.

RECEPTION

Following the ceremony, a reception was held at The Shorehouse and was hosted by the bride’s parents, Buddy and Patti Jones.

The bride’s book table was presided over by Kelley Coleman Oswald of Columbia, S.C., cousin of the bride, and featured the formal portrait of the bride and the wedding programs.

The tables were decorated with white floor-length tablecloths with champagne-colored overlays. Floral centerpieces matching the bridesmaids’ and altar flowers were held in square glass vases on the tables.

The wedding cake was a square four-tiered passion fruit flavored-confection with white chocolate buttercream frosting, white chocolate mousse and fresh strawberries between the layers. A champagne-colored fondue ribbon and bow adorned each layer. The cake was topped with beach-inspired white chocolate seashells, starfish and sand dollars. The cake sat atop a square ornate pewter pedestal and was custom designed by Sandstone Catering of Hiton Head.

The groom’s cake was chocolate fudge layers and was designed as a replica of the Georgia Southern University Eagles insignia.

Guests enjoyed served canapes with champagne as the bridal party finished up photographs on the beach. They were then treated to numerous buffet-style food stations including a cheese display with fresh fruit; the “Carving Station,” featuring honey whiskey glazed beef tenderloin with assorted rolls, breads, mustards and horseradish; one with spanakopita, chicken sates, crab cakes, bacon-wrapped scallops, au gratin potatoes and fresh vegetables, a low country “Shrimp and Grits” station featuring local shrimp; a raw bar with shrimp, clams, oysters, mussels and crayfish; a bread station with cornbread, buttermilk biscuits, hushpuppies and honey butter; and a gourmet coffee bar.

Guests were entertained by the band City Lights from Columbia, S.C. The bride and groom shared their first dance to “The Wonder of You” by Elvis. The groom and his mother danced to “Stand By Me” by Ben E. King and the bride and her father danced to “Georgia” by Ray Charles.

Following an extended stay for their honeymoon on Hilton Head Island, Walt and Jordan will reside in the metro-Atlanta area of Buckhead. The bride is a leasing and marketing manager for Harbour Group Management Inc. in Buford and the groom is a technical analyst for Marsh & McLennan Companies Inc. in Atlanta.