mountain weddings

CMYK C1

A Black Mountain weddingBy Gretchen HowardSPECIAL TO THE

BLACK MOUNTAIN NEWS

atherine Bost andRyan Ingram metthrough Catherine’s

brother, Phillip, who workedwith Ryan in Durham. At firstthe relationship consisted most-ly of email communication,and a few months later Ryancame to visit Catherine at herhome in Asheville. The twowent on a rock climbing andcamping trip to Table Rock,and began dating shortly after-wards. Ryan later proposed ona trip to Shining RockWilderness.

Because they had spent somuch time together in theNorth Carolina mountains, thetwo decided they would tie theknot in the Asheville area.After searching around for anoutdoor wedding site, they set-tled on Wolf Creek Cove inBlack Mountain.

“We looked at almost everypossible wedding location,from hotels to farms to cas-tles,” Pattie Broderick,Catherine’s Mom, said. “WolfCreek Cove provided the set-ting we were looking for - nat-ural, outside, adequate shelter,and very beautiful.”

Friends and family came toBlack Mountain to spend thewedding weekend with the cou-ple. The weekend kicked offwith a rehearsal at Wolf CreekCove followed by a rehearsaldinner at the Madison Inn.

“The Madison Inn was great– the food and service were

excellent and the setting was sounique,” Catherine said. “Ourdinner was in the ‘library’ roomand the décor was beautiful.”

Catherine and her familystayed at the Bella Luna Inn inBlack Mountain where theyenjoyed the inn’s comfortableaccommodations and deliciousfood. The groom’s family rent-ed a nearby cabin. Otherfriends and family stayed at theMadison Inn.

“Bella Luna Inn was verywelcoming. Our family rentedfour of their six rooms, so itwas really fun to have everyonethere together,” Catherine said.“The inn was immaculatelyclean and beautifully decorat-ed. The owners, Cynthia andBrad Brasher, were so nice andthe food was delicious.”

Catherine’s maid of honor

was Erin McKee and thebridesmaids were the groom’ssisters, Koral and MariahInghram. The groom’s atten-dants were Catherine’s broth-ers, Phillip and Kevin Bost,brother of the groom, DwayneInghram, and friends, Jeremyand Matthew Mowrey.

On the morning of the wed-ding, Catherine and her bridalparty along with the groom’smother, Rosie Inghram, all hadtheir hair and makeup done atAdorn and West One salons,both in Asheville. Catherinereturned to the Bella Luna Innto change into her gown whileothers were also preparing toleave for the wedding site.

Catherine wore an ivorydress with a blue sash made byEden, and the bridesmaidswore coordinating blue strap-less dresses. The groom andhis attendants wore navy bluesuits.

The wedding ceremony tookplace at 2 p.m. at Wolf CreekCove on a clear and perfectSeptember day.

“Wolf Creek Cove made forsuch a fun and relaxed atmos-phere,” Catherine said. “Weloved the beautiful setting and

all the space it provided. All ofour guests really enjoyed it,too.”

The non-denominationalceremony was conducted byminister Victoria Hutchins, ofBoiling Springs. She designedthe service with Catherine andRyan, creating a personal andmeaningful ceremony, whichreflected their ideas, beliefs,and lifestyle. They chose toinclude the “Blessing of theHands” and “The Bell ofTruce,” a Celtic tradition. Thebell used in the ceremony wascreated by Catherine’s friend,Laura, who is a potter.

The 75 guests were seated inwhite chairs facing the chapelat Wolf Creek Cove. A multi-peaked white tent by ArtfulShelters of Asheville providedadditional shelter and festivityto the event.

Pianist Patrick Boland, ofAsheville, provided the cere-mony music accompanied by aguitarist. “What a WonderfulWorld” was played for the seat-ing of the mothers and grand-mothers. The wedding partyentered to John Lennon’s“Imagine.” Patrick played

(above, below, and right) Catherine Bost and Ryan Ingram were married at Wolf Creek Covein Black Mountain. The wedding ceremony took place at 2 p.m. at Wolf Creek Cove on aclear and perfect September day.

C

Photos by Perrin Todd

BLACK MOUNTAIN NEWS • WWW.BLACKMOUNTAINNEWS.COM THURSDAY, FEB. 12, 2009 • C1

❥ See Wedding on page C4

By Gretchen HowardSPECIAL TO THE

BLACK MOUNTAIN NEWS

o, you’re planning to getmarried and nothing butthe type of glorious wed-

ding that Cinderella had when shemarried the Prince will do. Right?

But what if the Father of theBride is NOT the King, and thePrince, though undoubtedlycharming, did not recently win thelottery?

Time to scale back, just a little.Okay,maybea littlemore than that.But remember, scaling back doesnot have to mean this can’t be aglorious event. Here are someideason savingmoney thatcan stillallow the event to be the envy ofthe Ugly Step-sisters.

The planning for the big day (orbig weekend) should be based onwhat is really important to thebrideand groom. Don’t cut out the cakeif it’s something you’ve alwaysdreamedof. Lookateachaspectofthe event. Maybe there is anotherarea where you can go without or

scale back.Consider the invitation list and

keep it simple and practical. Don’tfeel obligated to invite every friendand acquaintance you have. Thinkofwhoyouwillbe in touchwith20years from now. Family and dearfriends, yes. A smaller groupallows you to spend more qualitytime with the people that reallymatter to your lives.

Then, like in real estate, there islocation, location, location.Consider a place where wedding-related events (rehearsal dinner,ceremony, reception, Sundaybrunch) can be held in the samelocation. This factor can save onrental costs, decoration expenses,and transportation.

Decorations can be simple andstill elegant. The use of locallygrown flowers (maybe ones you oryour friends have grown your-selves) and the inclusion of simplecandles or lamps can add a beauti-ful touch. Choose local flowersthat are in season the time of yourwedding.

“Brides and grooms are goingto be looking for good prices on

their wedding floral décor, and flo-ral designers are going to have tobe creative in what they can createfor low cost. This means taking awalk out in your garden or, usinglocally grown flowers and budget-ing a certain amount of money forthe unique flowers that must comefrom the flower wholesaler,” MaryNoble Braden, from Bella BloomsCottage, said.

A well thought-out menu isessential and can save the weddingfrom being a large financial bur-den.

“Chicken or vegetarian dishesare less expensive than beef andcan be just as good,” CynthiaBrasher, of Black-Eyed SusanCatering in Black Mountain, said.“You can also ask your friends tobring appetizers and let the catererdo themaincourse. Oraska friendto make your cake.”

Serving beer and wine insteadof an open bar can significantlysave on money. Use local brew-eries and nearby vintners. Theseitems are usually more expensivethe farther they have to travel.

For music and entertainment,

considerusingaDJ insteadofa fullband. Youcan specifyexactlywhatmusic you would like to have andwhen.

Maggie Schlubach, a weddingevent planner in Black Mountain,suggests a few other ideas for sav-ing money.

•Have a morning wedding fol-lowed by a brunch without alcohol.

•Borrow a friend’s smart car foryour getaway instead of renting anexpensive limo.

•Purchase your wedding dressat a consignment store.

•Limit the number of hours youuse a professional photographer.

•Make your own invitations.•Create a budget for your wed-

ding planning and then get creativewith ways to stick to it.

Determine the aspects of yourwedding that are most important toyou and cut corners in other areas,and you can still be Cinderella atyour very own ball.

CMYK C2

THURSDAY, FEB. 12, 2009 • PAGE C2 BLACK MOUNTAIN NEWS • WWW.BLACKMOUNTAINNEWS.COM

MOUNTAIN WEDDINGS

Nestled in the heart of the Blue Ridge Mountains lies Wolf Creek Cove,a picturesque, tranquil, outdoor setting for weddings, parties and other spe-cial celebrations. Wolf Creek Cove is located just three minutes from down-

town Black Mountain and about fifteen miles from Asheville, N.C.

828-669-9562 ~ www.wolfcreekcove.com ~ [email protected]


BLACK MOUNTAIN NEWS

ust as in the world of cloth-ing and fashion, each yearbrings new trends to the

wedding industry. From flowerand cake designs to how couplesare spending their money, trendsvary from year to year and in var-ious parts of the country. Here,we’ve asked some area business-es in the wedding industry whatthey foresee to be as this year’strends.

Local wedding plannerMaggie Schlubach sees an overalltrend of cutting down on frills andkeeping weddings as simple aspossible.

“Destination weddings are notas popular as they were a fewyears back. People are stayingcloser to home,” she said.

Boots Glenn, owner of BlackMountain Floral Center, is seeinga step away from traditional wed-ding flowers and more brideslooking for less elaborate flowers.

“Everybody wants hand-tiedbouquets with light and airy wild-flowers,” she said. Salidego andmonte casino are among the pop-ular flowers she is seeing thisyear.

Glenn, who has been in busi-ness for 34 years, recommendsthat brides select their flowers assoon as they choose the colors ofthe bridesmaids dresses - the ear-lier, the better.

Scott Counce, from The

Merry Wine Market, says a bigtrend they’re seeing is wine withcustom, personalized labels asgifts for wedding guests or toserve at the wedding.

“We help our brides andgrooms select the wine and thenadd their own custom labels athome. This makes for a unique,personal gift. Brides and groomusually include their name, date,and location of the wedding onthe labels,” he said.

Cynthia Brasher, owner ofBella Luna Inn and Black Eyed-Susan Catering, agrees that cou-ples are keeping it simple andfocusing on family and friends.

“I am seeing smaller, moreintimate and heartfelt weddingsand that is reflected in the cou-ples’ food choices,” Cynthia said.“Warm, comforting foods to

nourish the soul are popularchoices and chic, expensive foodtrends are falling to the wayside.”

Perrin Todd, of Perrin ToddPhotography, says most couplestell him that one of the mostimportant things about the wed-ding are the memories, and pho-tography is the best way to cap-ture those memories.

“Black and white photogra-phy remains popular as do photo-journalistic styles with a bit of tra-ditional photography to balancethe photography mix,” Perrinsaid. “Excellence is always instyle and great portraiture isenduring and always stands thetest of time. As part of the pho-tojournalistic mix I like to add abit of fashion photography and‘celebrity’ flair to my weddingimages. The couples love it andit is a lot of fun for me too!”

Perrin says he is seeing a movetowards clean design in albumswith nice artistic touches thatemphasize the beauty of keyimages.

“My style is more towardsmaking each image larger, sim-plifying the page layout andadding more pages to the albuminstead of overcrowding theimages into too few pages,”Perrin said.

Bill Metes, with RhodoCreations, an outdoor furniturecompany, sees more and morecouple forgoing the traditionalchurch and marrying in “MotherNature’s Church” – outdoors.Outdoor weddings provide thesimple and relaxed backdrop that

seems to be the trend, he said.Rhodo Creations offers rustic fur-niture pieces created from res-cued rhododendron trees, moun-tain laurel and recycled barnwood such as wedding arbors,gift tables, flower stands, andfences.

Jennifer Lane, of LaneConfections, says that simple ele-gance is this year’s trend in cakes.

“Clean and simple could notbe more beautiful,” she said.

Jennifer says that fresh flowersand fruit are an inexpensive wayto achieve a simple and elegantlook. She uses blackberries andfresh flowers to decorate a lemoncurd in French vanilla cake andthe look is fresh and clean.

Jen Buel, of Fire Lily Florist,has noticed brides severalchanges in floral trends.

“I’ve been noticing a lot ofmother’s carrying tiny nosegaybouquets instead of wearing cor-sages,” she said.

I love the new trend of bride’swearing sundresses or coloreddresses instead of the traditionalwhite/ ivory bridal gown. I’vealways offered a free toss bouquetto brides that spend over a certainamount. Lately, I’ve met a hand-ful of women that don’t want onebecause they simply don’t want tothrow it or feel that everyoneattending their wedding is alreadymarried.”

Judy Garry, owner of YourVase or Mine, offers hundreds ofvarieties of fresh-cut flowersgrown out of her garden. Herunique ‘pick-your-own’ experi-

ence is both cost effective andearth-friendly. Judy agrees that2009 wedding trends will beheavily influenced by the econo-my. Smaller budgets equal wed-dings that are more intimate andpersonal.

Judy says that bold and inter-esting coloring pairings are atheme for this year’s floralschemes, like mixing purple andorange.

“Other popular floral colorsfor this year are subtle darks likegraphite gray and deep purples,

which are complemented bybeige, raspberry red and sensuouspink,” says Judy. “White willnever go out of fashion as far asweddings are concerned, and thisyear they will be complementedby pink and green. The use ofaccents such as feathers, crystals,fruit, colored water and sub-mersible lights are popular to giveyour wedding or event flowers amore unique and special look.”

What’s hot in wedding trends for 2009

J

(above) Rhodo Creations offers wedding arbors createdfrom rescued rhododendron trees, mountain laurel, andrecycled barn wood.

Photos provided by Gretchen Howard

How to save money when planning a wedding

(above) Simple elegance isthis year’s trend in cakes.

(above) Wedding event planner Maggie Schlubach sug-gests purchasing your wedding gown from a consignmentstore in order to save money.

S

Metro Photo

CMYK C3

THURSDAY, FEB. 12, 2009 • PAGE C3BLACK MOUNTAIN NEWS • WWW.BLACKMOUNTAINNEWS.COM

MOUNTAIN WEDDINGS


BLACK MOUNTAIN NEWS

hinking of saying yourvows in the great out-doors? Many couples

choose Western North Carolinaas their wedding site because ofthe beautiful mountain backdropand for a different event that suitstheir style and ideals.

An outdoor wedding site canbe just as elegant, spiritual, andcomfortable as an indoor one,though you’ll want to spend sometime considering the comfort ofyour guests and what you can doto avoid any potential problems.

The first thing to consider isthe weather - you should hope forthe best but be prepared for theworst. Some venues have bothindoor and outdoor areas, whichcan be comforting if you are con-cerned about rain. A tent can pro-vide both an air of festivity andshelter from possible bad weath-

er.Many sites have their own

tents available for rent or can rec-ommend an event rental compa-ny. Provide fans or air condition-ers for hot days, and plan to heatyour tent for cool nights. Havinga solid back up plan for badweather will alleviate stress andworry.

Decorations for an outdoorwedding can usually be kept to aminimum by using and accentu-ating your location’s naturaldecor. Keep it simple and yourpocketbook will appreciate it.Flower arrangements and someadditional lighting is really all youneed.

Cynthia Brasher, owner ofBella Luna Inn and Black Eyed-Susan Catering, has been hostingand orchestrating weddings forover six years. She says that light-ing the outdoor space can make itmore inviting and enchanting.Use tea lights, Christmas treelights, tiki torches, and outdoor

chandeliers.Mary Noble Braden, of Bella

Blooms Cottage, says outdoorwedding can be made more ele-gant by bringing in several focal

points. She suggests using largeurns or unusual containers likeold wooden wheelbarrows filledwith local flowers.

“Wooden arbors, benches, andhay can make the outdoor spaceeven more interesting,” she said.

Hidden River Events offersceremony and reception pack-ages and limited accommoda-tions whether you are looking fora destination wedding site or callWestern North Carolina yourhometown. Located in theSwannanoaValley next toWarrenWilson College, Hidden RiverEvents has panoramic views ofthe Blue Ridge mountains andfrontage along the lovelySwannanoa River.

Rhodo Creations offers rusticfurniture pieces created from res-cued rhododendron trees, moun-tain laurel, and recycled barnwood such as gift tables, flowerstands, and fences.

“Our pieces com-bine the inherent beau-ty of the area with anartistic embrace toenhance the ambianceof one of life’s mostspecial moments,”owner Bill Metes said.

Be sure to conveyinformation in theinvitations that yourguests will find usefulabout the outdoor site,such as parking andwhat they would becomfortable wearing.You may want to tellthe women to wearsandals or flats.Providing guests withsunscreen or bug sprayis a nice touch.

Make sure yourcaterer is experiencedwith preparing foodsfor outdoor weddings.The food items shouldaccommodate thetemperature. Thereshould be plenty ofice, water, and non-alcoholic beveragesavailable. The caterershould be prepared topromptly clean upfood and plates aftermealtime to ward offany pesky insects.Alert all your othervendors of your outdoor locationas well.

Wedding favors could be atoken of your outdoor affair andcapture some of the natural ambi-ence. Wolf Creek Cove suggestsminiature trees ordered from theNational Arbor Day Foundation.Other ideas are seed packetsfilled with sweet peas or wild

flowers, or reusable shoppingbags.

Plan your outdoor weddingcarefully and in advance, and youwill have a beautiful wedding daywithout sacrificing elegance orcomfort.

Outdoor weddings with elegance and comfort

T Wolf Creek Cove57 Maney Lane, Black

Mountain828-669-9562

www.wolfcreekcove.com

Inn on Mill CreekRidgecrest

828-669-1115www.-inn-on-mill-creek.com

Lake Eden Events379 Lake Eden Road, Black


www.lakeedenevents.com

Bella Luna Inn99 Terry Estate Drive, Black


www.bellalunainn.com

Hidden River EventsAsheville

828-216-0341www.hiddenriverevents.com

Outdoor WeddingVenues

(above and below) Many sites have their own tents avail-able for rent or can recommend an event rental company.Provide fans or air conditioners for hot days, and plan toheat your tent for cool nights. Having a solid back up planfor bad weather will alleviate stress and worry.

Photos provided by Gretchen Howard


BLACK MOUNTAIN NEWS

lack Mountain is hometo an array of catererswith culinary talent -

fortunately for the bride andgroom who choose the town astheir wedding location. Fromcasual, relaxed weddings to themost formal events, the right foodto match the occasion can befound in Black Mountain.

Black Mountain Bakery iswell-known in the community fortheir beautiful, delicious cakes forevery occasion. They will consultwith the bride and groom todesign a unique and personalizedwedding cake. Cake optionsinclude white, yellow, chocolate,lemon, almond cake, pound cake,carrot cake, and Italian creamcake. Fillings include raspberry,lemon, orange, apricot, strawber-ry, and pastry cream. Fondanticing is available.

Black Mountain Bakery669-1626

www.blackmountainbakery.com

•Black-Eyed SusanCatering owner Cynthia Brasherhas been cooking for weddingsfor over six years and promisesyour guests will remember herdelicious food. She uses thefreshest ingredients availablefrom local farmers markets. Shestrongly believes if you start witha good product the end result willbe wonderful. Black-Eyed SusanCatering will help you design amenu perfect for you and yourwedding guests. Following is asample of some of the menuofferings:

Appetizers: Carolina smokedtrout dip with points and cucum-bers, herbed and spiced goatcheese balls, almond and honeybaked brie with fruit and bread,caramelized sweet onion dip withrounds

Main Dishes: Chicken herbprovence with roasted red pepperaioli and lime cilantro aioli, porkloin with port and fig reduction,herb and mustard encrusted beeftenderloin, Alabama shrimp andgrits, French cut prime rib, soyvey poached salmon

Sides: Beet and walnut saladpear, apple and goat cheese salad,maple glazed acorn squash rings,grits with goat cheese and chives

Cakes: Tiramisu cake, carrotcake

Black-Eyed Susan Catering(828) 712-6314

[email protected]

•Okie Dokies Smokehouse,formerly Grill House Catering,specializes in Southern-stylecooking for large events. OkieDokies Smokehouse also has aself-contained mobile kitchen toserve with style at almost anylocation. From casual buffetstyle to formal service, OkieDokies Smokehouse works witheach client to make their specialday perfect. Following is anexample of their buffet-stylemenus for wedding receptions.

Main course: Carolinapulled-pork bbq, baby back ribs,grilled chicken and dinner rolls.

Sides: New potatoes,smashed garlic potatoes, bakedbeans, green beans, grilledasparagus, and coleslaw.

Dessert: Double fudgechocolate brownies, key lime pie,cheesecake and banana pudding.

Steve DunningOkie Dokies Smokehouse

(828) 686-0050

•Johnnie’s Catering servesevents both large and small.Following is a reception dinnermenu to make a bride’s fantasiescome to life.

Passed hors d’oeuvres:Herbed shrimp, pecan-crustedcheese bites and wild mushroombouchées. Punch flowing from a

fountain.Main course: Chopped

green salad with portabellamushrooms and olive oil vinai-grette; rib roast with au jus; andpoached salmon with lemon dill

sauce.Sides: Tiny pearl onions in

butter sauce, steamed asparagus,parmesan, oven-roasted potatoes,and hot yeast rolls.

Dessert: Tropical fruit com-

pote… and the grand finale, wed-ding cake.

Johnnie’s CateringJohnnie Whisnat(828) 669-0033

•The Merry Wine Markethas worked with many caterers inthe area and is happy to do the legwork of pairing wine with a menuor help build a menu – a free serv-ice. Owner Scott Counce saystheir job is to make sure the cou-ple is happy, saving money, andworry-free when it comes to thewines and beer for the wedding,rehearsal dinner, luncheonsshowers, and parties.

The Merry Wine Market669-9050

www.themerrywinemarket.com

•Courtney’s Cakes is a localbaking business owned byCourtney King and specializingin wedding cakes. She hasrecently combined her efforts ofcake making with charity.

“For every wedding cake Isell, 15 percent will go towards acharity of the couple’s choicefrom a list of local charities. Myhope is that the same giving spir-it will carry on throughout theirmarriage together!”

Courtney’s favorites are herbutter cream iced cakes and fon-dant covered cakes. She lovesusing fresh flowers on her cakes.

Courtney’s Cakes(828) 450-6143

•Old South Cakes offers deli-cious, homemade cakes with nopreservatives or artificial flavors.Best sellers include coconut-limepound cake, rum cake, red velvetcheesecake, dulce de leche cake,sweet potato cake, chocolate cakewith malted milk icing, lavenderpound cake, and chocolate poundcake.

Old South Cakes403 West State Street, Black

Mountain(828) 664-0614

Black Mountain caterers can takecare of your wedding cuisine needs

B

(above) Black Mountain residents Hallie and Sam Saunders were married at Mountain ViewBaptist Church and then hosted a reception for their family and friends at Lake TomahawkClubhouse.

Photo by Rebecca D’Angelo

“Waltz for a Wedding,” whichhe had written for his niece’swedding, as Catherine walkeddown the aisle with her dad.

The couple created theirown reception music with a fewIPods and speakers. Catherineand Ryan’s first dance was to

“Forever” by Ben Harper, andCatherine and her fatherdanced to “The Long andWinding Road” by the Beatles.

28806 Deli Bakery Caterersin Asheville provided thereception fare including a largehors d’oeuvre selection of veg-

etable spring rolls, ciabattasandwiches, marinated vegeta-bles, grilled chicken, and otherwonderfully prepared selec-tions.

“The serving staff was veryprofessional, attentive, easy towork with, and created a com-fortable atmosphere for theguests,” Pattie said.

Catherine’s mom decoratedthe tables and Wolf CreekCove’s chapel with fresh flowerarrangements, potpourri, can-dles, and mirrors. The bridalbouquets were done by Thymein the Garden in Asheville andconsisted of pink and whiteroses and periwinkle bluehydrangea to match the attire.The ceremony aisle was sprin-kled with blue flower petals.

“One of the flower arrange-ments was particularly specialas it was created as a ‘memoryvase’ of roses placed in memo-ry of family members who hadpassed away,” Pattie said.

Perrin Todd, of BlackMountain, photographed thewedding. The couple wasextremely pleased with hisservice and work.

“Perrin was very profession-al, not at all intrusive, and gotsome fantastic shots of thewedding and the scenery atWolf Creek Cove,” Catherineraved.

“Perrin captured specialmoments using his amazingphotography skills in a veryprofessional and non-invasiveway. He took time to get toknow the couple and familyand it shows in the way he art-fully composed his scenes,”Pattie said.

After a fun reception ofdancing and socializing withfriends and family, Catherineand Ryan retired to the BellaLuna Inn.

The next day was Ryan’sbirthday, and the couple headedback to Wolf Creek Cove (theyrented the site for the wholeweekend) to celebrate withbirthday cake, family, andfriends.

Catherine and Ryan honey-mooned in Arizona with a

backpacking trip through theGrand Canyon.

CMYK C4

THURSDAY, FEB. 12, 2009 • PAGE C4 BLACK MOUNTAIN NEWS • WWW.BLACKMOUNTAINNEWS.COM

MOUNTAIN WEDDINGS

Advantage Realty521 College St., Asheville, NCEach Office Independently Owned and Operated

Janet Randolph828-230-8764

Home is whereyour story begins.

With low interestrates and lowerhome prices,why rent?

Call Janet Randolph, Accredited BuyerRepresentative, to find your home.

• Natural outdoor themes or rustic mountain wedding

F i r e L i l y F l o r i s t

Jen [email protected]

828-582-7258Firelilyflorist.com

Floral design for your style

• The traditional bright and colorfulspring wedding

• Classic/ formal high styled event

• Simplistic Japanese Ichabana style• Interesting color schemes

• Themes created by our brides

Specializing in weddings

(above, left, and below) The 75 guests at Catherine Bost and Ryan Ingram’s wedding were seated in white chairs facingthe chapel at Wolf Creek Cove. A multi-peaked white tent by Artful Shelters of Asheville provided additional shelter andfestivity to the event. Catherine wore an ivory dress with a blue sash made by Eden, and the bridesmaids wore coordinat-ing blue strapless dresses. The groom and his attendants wore navy blue suits.

Wedding, continued from Page C1

mountain weddings

Documents