Megan & Chris

April 21, 2011; Springhouse Gardens, Joplin

Megan Anzelc and Chris Whitehead shared a first date on Megan’s birthday. Chris took her to a park, and the couple sat and talked under a tree and then went to see a movie. A little more than a year later, Chris took Megan to Grand Falls in Joplin for a memory scavenger hunt he planned. “He drove me around to each spot in Joplin where we had a memory and told me what each memory meant to him,” Megan says. “Then he took me back to the house we were renting, and when I walked in, there was a table set with flower pedals and little white lights all over the living room.” After enjoying a homemade dinner of lasagna, Megan’s favorite food made by Chris’s brother and sister-in-law, Chris got down on one knee and asked Megan to make him the happiest man in the world. “He then pulled me up and danced with me,” Megan says.

Three months later, the couple had their wedding ceremony and reception at Springhouse Gardens in Joplin. Megan’s maid of honor was Aubrey Bowling, and her bridesmaids were Joy Marcum, Nicole Spading and Janet Anzelc. Chris’s best man was Jordan Marcum, and his groomsmen were Curtis Miller, Codey Whitehead and Daniel Bard.

During the ceremony, friend Jessi Marcum played the keyboard and sang. At the reception, guests enjoyed appetizers made by Megan’s mom, Ann Anzelc. The cake was a three-tier marble cake with white icing and gum paste cascading daisies, and the flowers were bought online and arranged by Megan and her friends as a part of the bachelorette party. The entire wedding was planned by Chris’s aunt Crissy Besaw, Megan and her mom. Today the couple lives in Joplin.

THE DETAILS

Venue: Springhouse Gardens, Joplin
Photographer: Catie Neuber Photography
Dress: Country Cakes and Bridal
Tuxedos: Men’s Warehouse
Food: Catered by Ann Anzelc
Cake: Country Cakes
Ceremony music: Jessi Marcum

More Articles Like This

The Johnny Morris Story

Get to know Johnny, the founder of Bass Pro Shops, Big Cedar Lodge, Dogwood Canyon Nature Park, Top of the Rock and more. And learn why he chooses to call 417-land home for himself and his many properties.

Get Wasted

Missouri State University is going green, and it all started with a program that is now composting more than 500,000 pounds of food waste each year.

Meet a Staffer: Jennifer Wilson

Every month, we introduce you to the team members here at 417 Magazine. This month, meet our administrative assistant, 37-year-old Jennifer Wilson.
Like us on Facebook Follow us on Twitter Sign up for our newsletters Follow us on Instagram

  1. Ettie's Eats: Pumpkin Bourbon Punch
    Fill up on weekly kitchen experiments, recipes and local cooking tips from our assistant editor,...
  2. Ettie's Eats: Pumpkin Bread Pudding with Vanilla Bourbon Sauce
    Fill up on weekly kitchen experiments, recipes and local cooking tips from our assistant editor,...
  3. Ettie's Eats: Fall-Spice Granola
    Fill up on weekly kitchen experiments, recipes and local cooking tips from our assistant editor,...
  4. The Johnny Morris Story
    Get to know Johnny, the founder of Bass Pro Shops, Big Cedar Lodge, Dogwood Canyon Nature Park,...
  5. The Coffee Ethic Adds In-House Roaster