Curtis-Kneisley marry in Key West, Fla.
Brittany Curtis and Samuel Kneisley were married April 5 in a 6:30 p.m. double-ring ceremony at Ocean Key Resort in Key West, Fla. The Rev. Larry Hooper officiated.
The bride is the daughter of Walter and Colleen Curtis of Cypress, Texas, and formerly of Berwick. The groom is the son of Kevin and Lucy Kneisley of Conroe, Texas.
The ceremony was held on a pier overlooking the Gulf of Mexico. Decorations included a bridal runner and a wedding arch covered in tropical-colored cymbidium orchids, button mums, hydrangeas, orchids, calla lilies, tulips and assorted greenery.
Escorted in marriage by her father, the bride wore a rouched-organza gown designed with a sweetheart neckline adorned with Swarovski crystals, and a fitted, asymmetrically-draped bodice with a corset back. The skirt featured pick-ups and a bubble hem.
Her veil was trimmed in Swarovski crystals and held by a rhinestone comb with a center rhinestone button accented with lace filigree and assorted rhinestones.
She carried a nosegay of fresh tropical-colored cymbidium orchids, orchids, roses, calla lilies and assorted greenery. Wrapped around the base of the bouquet was a diamond necklace belonging to her paternal grandmother, the late Dorothy Curtis.
Caroline Curtis was her sister’s maid of honor. Jenny Griesel Fible was bridesmaid. They were each attired in a strapless cocktail gown of oasis-colored chiffon with a shirred empire bodice and knee-length column skirt.
They each had a nosegay of fresh tropical-colored button mums, orchids, roses, calla lilies and assorted greenery.
Bestmen were Coleman Kneisley and Robert Kneisley, brothers of the groom. Gabe Costello was groomsman.
Ushers were Josh Witter, Kyle Mays and Ryan Mead.
A reception immediately followed at the resort. Tables held white linen cloths, oasis-colored cloth napkins and large fresh floral centerpieces of tropical-colored cymbidium orchids, button mums, orchids, roses, calla lilies, hydrangeas, tulips and assorted greenery. Taller floral arrangements were scattered throughout the reception area.
Guests were served a buffet.
The bride’s cake was a three-tiered, red velvet cake decorated with fresh purple orchids.
The groom’s cake was a two-layered chocolate sheet cake decorated with the Texas A&M logo.
Prior to the wedding, the groom’s parents hosted a sunset “welcome reception” cruise on the “Fury” catamaran. Guests were treated to cocktail buffet supper.
A “day-after-the-wedding” luncheon hosted by the bride’s parents was held at Margaritaville in Key West, Fla. Guests were treated to a meal off the pre-selected menu and a visit with the newlyweds.
A “post-wedding” reception was held May 4 at the Conroe Country Club in Conroe, Texas. Hosting the event were Mary Margaret and Martin Vick, grandparents of the groom; Charlotte and Pete Gaffney, aunt and uncle of the groom; Robert Kneisley and his wife Amanda; Coleman Kneisley; and the groom’s parents. Guests were treated to a fajita dinner. Décor included brightly-covered tables and luminaries.
The bride is a graduate of Cy-Fair High School in Cypress, Texas and Texas A&M with a double major in psychology and zoology. She is working on her master’s degree at the University of Houston.
The groom is a graduate of Conroe High School and Texas A&M with a bachelor’s degree in accounting. He is a landman with membership in the American Association of Professional Landmen and Houston Association of Professional Landmen.
They honeymooned in Saint Lucia and reside in Houston.