September 14, 2013
Dr. Holly L. Gambill and Brian C. Williams were married at 5: p.m. at First Baptist Church in Elkin, NC. Dr. Gambill is the daughter of Keith & Gail Gambill of Elkin and graduated from Wake Forest University School of Medicine and is employed by Fairfax Family Practice.
The groom is the son of John & Janet Williams of Severna Park MD. He is a graduate of Wake Forest University and is employed as a computer engineer.
The bride was given in marriage by her father. She wore a white satin, side-draped, A-line gown with beaded metallic embroidered lace. The gown featured a split back with lace-up detail and lace applique’s on the bodice and skirt adorned with a chapel length train. She carried an elegant, hand-tied, round bouquet of yellow and purple miniature calla lilies, accented with yellow roses surrounded by bear grass loops and wrapped in a sheer, fern green ribbon. Maid of honor was Dr. Jay Phillips of Kingsport, TN. Bridesmaids were Dr. Rebecca Ur, Lompos, CA., Miss Laura Williams of Severna Park, MD., Miss Sunnie Flowers of Winston Salem, NC. and Dr. Melanie Robinson of Brooklyn, NY. Flower girl was Miss Morgan riggione of New Hope, PA. Ringbearer was Master Brendon riggione of New Hope, Pa. Best Man was Mr. Mattt Barnard of Serverna Park, MD. Ushers were Dr. Carey Nichols of Annapolis, MD., Mr Wes Featherstun of Atlanta, GA., Mr Matt Smith of San Carlos, CA., and Mr Greg Galante of Red Bank, NJ. Following the wedding a reception was held at Raffaldini Vineyards. Reception Greeters were Mr. & Mrs. terry Triplett of Wilkesboro, NC. and Mr. and Mrs. rick Woodruff of State Road, NC. Mrs Lois Draughn of Elkin, NC. directed the wedding. Following a trip to Cinque Terre, Italy the couple will reside in Fairfax, VA.
Wedding music was provided by Elegant Ensembles, a string trio from Winston Salem, NC., reception music was provided by Mr. Chris Collins, of Good Vibrations Mobile Music from High Point, NC. Photography provided by Julian Charles Photography of Elkin, NC. Catering for the reception was provided by D & F Catering of East Bend, NC. A three tier, chocolate cake with cream cheese icing was provided by Confections by Clair, of Elkin, NC. The cake featured dark purple ribbon, alternating side scroll and yellow gum paste roses.
A rehearsal dinner was hosted by the groom’s parents on Friday evening at Sanders Ridge Vineyard and Winery.
Prior to the wedding rehearsal a welcome reception was held in the Courtyard at the Fairfield Inn for the bridal party and all out of town guests. A casual lunch buffet was also served at the hotel on Saturday prior to the wedding ceremony. For the convenience of the guests, bus transportation to the wedding and reception was provided by Grape Escapes of High Point, NC.