Ashley & Ray: A Seasonally-inspired Celebration in Roanoke Valley

by Allison Micarelli

Both artists, Ashley and Ray filled their wedding day with autumnal colors and Tuscan-inspired flavor.


Ashley Waldvogel, a 32-year-old artist and professor at Savannah College of Art & Design


Raymond Gaddy, a 30-year-old artist and professor (and head coach of the fencing team) at Savannah College of Art & Design


November 2


The ceremony took place at Mountain Union Church; the reception was held at Overhome Bed & Breakfast in Roanoke Valley.

The wedding began with a ceremony at Mountain Union Church, an historic church dating back to the 1880s. Afterward, a reception for 100 unfolded just a short drive away at Overhome Bed & Breakfast. Guests drove along a windy road in the fields until they came upon a clear tent glowing from hundreds of votives and strung globe lights, fashioned to resemble an Italian street festival.

Under the tent (chosen so guests could see the mountains and fall foliage yet still remain warm), round tables were covered in olive and moss green linens, topped with centerpieces of antique containers bursting with dahlias (from Ashley's mother's garden), button mums, berries, hydrangea, seckle pears, and lady apples.

Instead of having a traditional guest book at the ceremony, Ashley crafted individual guest books for the reception tables. She used rag paper and a beautiful silk fabric her mother had found in the wedding colors to create the books, adding an artful touch to the overall decor.

Raymond had even painted wooden signs to signify His and Her restrooms: a guy in a tux marked the men's, while a bride in a gown marked the ladies' room.

"With the reception menu, we were going for a rustic harvest feast with touches of both Italy and Virginia," says Ashley. The highlight of the cocktail hour was venison piccalilli (the venison was brought from Alabama by the groom's family) and warm spiced Virginia cider.

For dinner, carafes of red and white wine were placed on each table, along with bowls of olives, an array of rustic breads, and olive oil for dipping. Entrees included grilled salmon, roasted pork, and grilled Cornish hens.

For dessert, a coffee bar offered a variety of flavorings and liqueurs. As a special treat, a bowl of hot Krispy Kreme Doughnuts was served.

Explains Ashley, "Raymond and I did a good bit of our courting at Krispy Kreme over coffee and doughnuts. When the company went public, I convinced him to buy stock. He sold some to purchase my engagement ring. It seemed only fitting that [the doughnuts] be part of the celebration!"

-- Allison Micarelli
Photography © Jeff Greenough

For the ingredients that make up this wedding, see right-hand column of this page.

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