July 30, 2013
Kayla Lauren Trivette and Brandon Scott Lyon were united in marriage Saturday, June 1, 2013 at Wait Chapel on the Campus of Wake Forest University in Winston-Salem, North Carolina. The Rev. Gary Blalock, Jr. officiated at the 4 p.m. ceremony. Wedding music was provided by Mrs. Patricia Sparks, organist and pianist and Mr. Daniel Settle, guitarist. Soloists were Mrs. Lisa Jordan, Mrs. Leigh Anne Burke and Mr. Aaron Burke.
The bride is the daughter of David and Sandy Trivette of Union Grove. She graduated Valedictorian from East Wilkes High School in 2008. She is a 2012 graduate of Wake Forest University, graduating Magna Cum Laude with a Bachelor of Science Degree with Honors in Health and Exercise Science and a Minor in Chemistry. She was a member and pledge coordinator of Alpha-Epsilon Delta. Prior to her marriage, the bride was employed with Yadkin County Parks and Recreation and Margaret Caudle Tax Service. She will be attending Brody School of Medicine, beginning in August to obtain her Medical Doctorate (MD).
The groom is the son of Perry and Donna Lyon of Ronda. He is a 2006 Honor graduate of East Wilkes High School, a 2008 graduate of Surry Community College with an Associate’s Degree in Criminal Justice, and a 2010 graduate of Gardner Webb University, graduating Summa Cum Laude with a Bachelor of Science Degree in Criminal Justice. He is employed as a Wildlife Officer with the North Carolina Wildlife Resources Commission in Craven County.
Given in marriage by her parents, and escorted to the altar by her father, the bride wore a Maggie Sottero designer gown. The fitted silhouette gown was a splendor of embellished corded lace combined with draping layers of fluted tulle creating a flaring A-Line skirt. The slender bodice featured a sweetheart neckline, corset closure, and was heavily filled with Swarovski Crystals and beads. She wore a cascading fingertip veil adorned with Swarovski Crystals on the outer border and a silver Tiara embellished with sparkling Austrian Crystals. The bride carried a fresh bouquet filled with pink, yellow and orange Gerber daisies, roses, calla lilies and greenery accented with streamers of rhinestones. The bouquet was wrapped with pink ribbons and the lace gloves that the bride’s mother wore in her wedding.
Maid of honor was Alexandra Davidson-Palmer of Durham, friend of the bride. Bridesmaids were Natalie Ford of Columbia, SC, Lori Pilon of Greensboro, and Jilliann Kowalcik of Mt. Airy, all friends of the bride. Barbie Trivette of Union Grove, puppy of the bride, was an honorary attendant.
Best man was Perry Lyon of Ronda, father of the groom. Groomsmen were Kenny Bentley of Yadkinville, Brandon Carter of Boonville and Sean Cheek of State Road all friends of the groom.
Maggie Tomlin of Statesville, friend of the bride was the flower girl. Nathaniel Burchette of Ronda, friend of the groom was the ring bearer.
Kayla Bentley of Yadkinville, friend of the bride and groom attended the guest register. Sherri Mooney of East Bend, friend of the bride was guest register photographer. The wedding was directed by Samantha Reikowsky, friend of the bride.
The couple was taken from the wedding to the reception venue in a black 1955 Bentley Rolls Royce which they entered from a walkway of red carpet rolled out for them by the chauffeur.
A reception was held in honor of the bridal couple at the Crystal Ballroom in the Village Inn Event Center in Clemmons, NC. Guests were greeted by Greg and Scarlett Huffman of Yadkinville, friends of the bride. Entertainment was provided by DJ and Master of Ceremonies, Brett Lyon of Elkin, friend of the groom.
As guests entered the ballroom, the bride’s portrait was displayed on a beautiful cast iron easel. Another focal point of the entry was a stump that was carved out on the inside to make a card holder for cards for the couple. This was hand crafted by the bride’s father and personalized with the bride and groom’s initials by the bride.
The tables were decorated in neon pink tablecloths with a mirrored centerpiece containing a fresh flower arrangement of Gerber daisies accented with pink and silver sparkle fillers and adorned with pink sequined bows. Each table was also accented with glass vases with floating candles and etched with the couples monogram, name and wedding date and 3” white pillar candles personalized with engagement photos of the bridal couple along with their wedding date. Diamond shaped beads also adorned each centerpiece.
The wedding party’s table was beautifully decorated with neon pink tablecloths, and black skirting. The flower arrangements were large arrangements of Gerber daisies, roses and greenery. In addition to the candle theme carried out on the guest tables, each wedding party member had an etched beverage glass at their placard personalized with their name and role in the wedding on one side and the other side with the bride and grooms name and wedding date.
The bridal couple sat on a pedestal behind the wedding party at a table decorated in all white with flower arrangements of the same theme.
Guests were served a garden fresh salad with a variety of dressings, grilled chicken Teriyaki, shrimp with penne pasta and crème sauce, oven roasted red bliss potatoes, grilled vegetables, dinner rolls and a variety of cheesecakes, pies and cakes.
Guests also enjoyed a candy buffet which was open throughout the evening. The centerpiece of the candy table was a Josef’ original Bride and Groom and accented with a pink lighted arrangement in a glass vase. The candy table was stocked with pink and white M&M’s, bubblegum jawbreakers, personalized Hershey kisses wrapped in pink and silver, a variety of miniature chocolate candy bars personalized with photos of the bridal couple, mints, a dum-dum tree arranged on a handmade pink pedestal and a variety of other chocolate candies and suckers. The buffet also featured bottles of water personalized with pictures of the bridal couple and their wedding date.
The three tiered wedding cake was designed by the bride and made by Pearl Trivette, grandmother of the bride. It consisted of two round tiers with a square tier in the middle, with each tier being a different flavor of red velvet, white or chocolate. It was decorated with white icing and trimmed in pink and fresh Gerber daisies in pink, yellow and orange. It sat on a beautiful wooden pedestal handmade by the bride’s grandfather, Henry Trivette. This was all placed upon a beautiful beveled glass pedestal which covered the tabletop and was decorated with fresh flowers and crystal beads under the glass.
Each guest received a miniature replica of the bride’s portrait and a loblolly pine tree in a personalized burlap bag with the couples monogram as a favor.
The couple left the reception with a bubble send off from well wishers. After a honeymoon on the beautiful beaches of Maui, Hawaii, the couple is residing in Vanceboro, N.C.
Perry and Donna Lyon, parents of the prospective groom were hosts of a rehearsal dinner in honor of the bridal couple at The Village Tavern in Winston-Salem, NC on May 31 at 7:00.p.m. Upon arrival each guest was greeted with an “Aloha” and a lei placed around their neck. Guests were served a variety of delicious appetizers, and a mixed green or Caesar salad. For the dinner entrée they were served either ribeye steak, grilled chicken teriyaki, bayou shrimp or blackened chicken alfredo with garlic mashed potatoes, rice, and fresh sautéed green beans. The groom’s cake was in three tiers. The main cake was a life-like model of a deer head. The two side tiers were exact replicas of the groom’s North Carolina Wildlife Resources Commission Patch. There were toasts to the couple from the prospective grooms parents.
Miss Kayla Trivette and her bridesmaids were honored at a Bridesmaids luncheon, hosted by Mrs. Sandy Trivette, mother of the bride elect at the Deacon Tower Grille, which overlooks the football stadium of Wake Forest University on May 31 at 12:00 noon. The eight guests ordered from a variety of delicious menu options. Miss Trivette presented gifts of jewelry and personalized hangers to her attendants. After the lunch, the group enjoyed a photo session at focal points around the football stadium.
Ms. Alexander Davidson-Palmer, maid of honor of the bride elect, hosted a Bachelorette Party/Lingerie Shower at the Embassy Suites Hotel in Downtown Winston-Salem on Thursday, May 30. Upon arrival, Miss Trivette was presented with a pink crown, boa, sash and all of the accessories. The ladies enjoyed dinner at Mellow Mushroom and returned to the hotel for finger foods, and enjoying a fun-filled evening of activities.
Mr. Brandon Scott Lyon was honored at a Bachelor’s Dinner on Thursday, May 30 at The Depot in Dobson. The event was hosted by his groomsmen.
Hawaiian Shower Hosted
Miss Kayla Trivette was honored at a Hawaiian Bridal Shower on Saturday, May 4th at the home of the bride’s mother, Mrs. Sandy Trivette. The event was hosted by Mrs. Patricia Sparks and Mrs. Sandy Trivette. Miss Trivette was presented with a Hawaiian flower lei that was shipped fresh from Hawaii for the event. Mrs. Sparks greeted the guests with “Aloha’s” as they arrived and presented them with a silk lei. The centerpiece of the food table was a large palm tree made from pineapples and surrounded by fresh fruits. The forty-four guests were served miniature slider hotdogs, pimento cheese sandwiches, mints, pickles, vegetable tray and dip, fresh fruit tray, a pineapple cheese ball, Jell-O orange slices and cupcakes with a choice of lemonade or punch. The guests enjoyed games of “How well do you know the Bride?” and “What’s in the Bride’s Purse?” Each guest was given favors of a handmade Hawaiian ink pen and a Hawaiian candle personalized with the couples name and wedding date.
Miss Kayla Trivette bride-elect of Brandon Scott Lyon was honored at a bridal shower on Saturday, April 20 at Sweet Home Baptist Church. The event was hosted by the ladies of the church. The food and gift tables were beautifully decorated with pink tablecloths with lace overlays and the centerpieces of large vases of lemons and fresh flowers in the bridal colors. The twenty six guests were served a variety of delicious refreshments including pimento cheese sandwiches, chip, dip, pickles, mints, nuts, fresh strawberries, cake squares and punch. Each guest gave the Bride-to be advice on how to have a successful marriage. Miss Trivette presented each guest with a wooden spoon personalized with the couples name and wedding date as a favor. Attached to the spoon was a note that the spoon can be used for the attached recipe for Kayla’s special cookies that she enjoys making for Brandon.
Pink Shower Hosted
Miss Kayla Trivette and Mr. Brandon Scott Lyon were honored at a Bridal Shower on Sunday, April 7 at the home of Ms. Penny Lyon. This event was hosted by Mrs. Margaret Lawrence and Ms. Penny Lyon, both aunts of the prospective groom. A “Pink” theme of the bridal colors was carried out. Upon arrival, Miss Trivette was presented with a beautiful wristlet of pink and orange roses, yellow daisies and streamers of pearls. The table centerpiece was a beautiful arrangement of fresh roses, Gerber daisies and other flowers in the wedding colors. The 40 plus guests were served cake squares, two kinds of mints, cheese straws, cheese ball, sausage balls, fresh vegetables and dip, miniature sandwiches and pink punch. The guests were each given a handmade silver beaded serving spoon as a favor from Miss Trivette.