Luke S. Scown and Caitlin M. Lawrence were married August 4, 2007 at the Ingomar Club in Old Town, Eureka.

The groom is the son of Kirk and Andree Scown of Jordan Valley, Ore. Luke is a veteran of the U.S. Air Force and is currently a business major at Humboldt State University and works for Mark Lindley Construction. The bride is the daughter of Harold and Mary Ann Lawrence of Eureka and the late Laura Hayes-Lawrence. She is currently working towards a Master’s degree in Business Administration at Humboldt State University and is employed at a local grocery store. The couple spent a ten-day honeymoon in Maui at the bride’s grandparents’ condo, where they boogie-boarded, snorkeled and hiked.

The Setting:

The couple was engaged under the Eiffel Tower in Paris while traveling in Europe. To incorporate that special moment and their love of France, the wedding had classic touches throughout. The wedding look place in the flower garden at the Ingomar Club in Eureka on a warm, sunny afternoon. The ceremony was officiated by the groom’s grandfather, the honorable Judge John Morrison. Guests were greeted with live music from Meadowood String Quartet. The aisle was lined with pink rose petals and led to a gazebo adorned with pink-berry wreaths. The bride wore a white gown made of alencon lace and silk. The groom wore a black pinstriped tuxedo.
The bridesmaids were Liana Meyer, Nichole Bolter, and Jennifer Keller, all friends of the bride. Dalas Hayes, the bride’s cousin, was a junior bridesmaid, and Kinsey Grap was the flower girl. The groomsmen were Emil Scown and Cole Scown, the groom’s brothers; Dane Lawrence, the bride’s brother, and Cody Hayes, the bride’s cousin. Micaiah Montalbin was the ring bearer.

The Flowers:

The bouquets were made by Sarah Abernathy and consisted of pink and white roses, pink hydrangea and pink berries. The hydrangeas came from the garden of the groom’s grandmother. The centerpieces were arranged by the bride and the bridesmaids and included blush roses, hydrangea, pink berries, and sweet peas in glass vases. The entry table included a traditional guest book and note cards for the guest to write words of advice for the newlyweds. Each guest also received a hand-wrapped box of French chocolate truffles as a favor.

The Food:

All the food and drinks were prepared through The Ingomar Club. The food consisted of Thai Chicken skewers, pot stickers, jumbo prawns, and a variety of cheeses and fruits. The guests enjoyed an open bar and a variety of wines and local beers. The wedding cake was made by Ramone’s Bakery and consisted of three different flavors, including cheesecake, lemon poppy-seed, and chocolate amaretto. The cake was topped with the bride and groom’s initials and fresh flowers. The guests danced into the night with tunes by Heat Waves Sounds and Light.

The Photographer:

Tina’s Photography of Eureka took all the wedding photographs. Tina is a longtime friend of the bride’s and was a special addition to the occasion. Everyone appreciated the beautiful photos and all the effort put forth by Tina to make each photo perfect. Tina has been a photographer in Eureka for over 20 years.

Something Else:

The couple was so pleased with the entire event and would like to thank all of their guests for attending, especially the family and friends who traveled to be there.