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The bridegroom is the son of Mr. and Mrs. Roger William Dalton of Roanoke Rapids. He is the grandson of Mrs. Louise Dalton Lupton of Roanoke Rapids and the late Mr. Allen Wilson Lupton and the late Mr. and Mrs. Elbert Earl Collins of New Bern.
Linda Rogers served as the matron of honor. Roger Dalton served as the best man.
Mr. Roger Stanley Dalton, brother of the bridegroom, and Mr. Starke Matthews Rogers, brother of the bride, served as ushers. They escorted the women of the family to their seats, including Mrs. Evelyn Edwards Alberg, godmother of the bride. Miss Savannah Grace Dalton, niece of the bridegroom, served as the flower girl.
A trio of musicians performed on cello, violin and flute. The prelude included “Rondeau,” “Ave Maria,” “Canon in D,” “Clairdelune” and “Panis Angelicus.” Music for the wedding party processional was “Air from Water Music Suite in F,” the bridal processional was “Air on the G String” and the recessional was “Wedding March.”
At the bridegroom’s request, Mr. Leonard Clark Kennedy of Roanoke Rapids composed a song especially for the occasion titled “Wedding Day” and performed the song on vocals and acoustic guitar.
The couple’s first dance was to the tune of “Is This Love” by Whitesnake, which was selected by the bridegroom.
The bride wore an ivory strapless silk satin gown with silver hand embroidery and beadwork on the bodice with a bustle-back skirt designed by Reem Acra of New York. Details of the dress included Swarovski crystals, pearls and silk ribbon embroidery in the grand design of the gown and three-beaded appliqués on the skirt’s bustles. The two-tiered veil, also designed by Reem Acra, was mini-cathedral-length with coordinating embroidery and beadwork along the shoulders, edge of the veil and train.
The bride carried a bouquet featuring deep red mini calla lilies, roses, seeded eucalyptus and grasses. The stems were wrapped in ivory satin ribbon and the handle was studded with pearls.
The bride graduated magna cum laude from North Carolina Wesleyan College with a Bachelor of Science in Accounting, a Bachelor of Science in Business Administration and a Bachelor of Arts in Psychology. She is the finance and personnel business officer for the chemistry department at North Carolina State University.
The bridegroom graduated with honors from Halifax Community College with an Associate’s in Applied Science in Advertising and Graphic Design. He graduated from North Carolina Wesleyan College with a Bachelor of Science in Business Administration. The bridegroom is completing a Master of Arts with a concentration in Public Administration and Higher Education from North Carolina State University. Most recently, he was awarded a Certificate of Accomplishment in Teaching at North Carolina State University, where he was a graduate teaching assistant.
The couple honeymooned in historic Washington, D.C. They reside in Raleigh.
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Prior to the reception, a cocktail hour was held outside of the Salon ballroom at The Umstead. Guests enjoyed fresh fruit served with dipping yogurt; an array of gourmet domestic and imported cheeses, accented with fresh berries and served with a selection of specialty crackers and freshly baked baguettes; basil-marinated chicken brushetta with Manchego cheese and extra virgin olive oil; Carolina shrimp shooters in yellow tomato virgin Bloody Marys; wild mushroom empanadas and goat cheese cream; roasted vegetable and pesto tarts; and mini-beef Wellington with horseradish cream.
For the reception dinner, guests enjoyed salads of micro-arugula, baby frisée and Boston and Bibb lettuces, radishes, and fried goat cheese with herb breading. The entrées included grilled and seared beef tenderloin with Madagascar bordelaise on a bed of parmesan cheese grits and sautéed baby carrots, balsamic-glazed chicken breast, white cheddar mashed potatoes and wilted arugula and a basil jus.
The couple chose a five-tiered wedding cake decorated in rolled shimmer fondant, edible silver pearls and red roses. The cake was topped with a silver “D” encrusted with Swarovski crystals. Guests enjoyed French butter white wedding cake filled with French vanilla mousse, iced with French white buttercream; chocolate wedding cake filled with chambord raspberry purée and poured dark chocolate ganache, iced with vanilla buttercream; and rich harvest spice wedding cake filled with walnuts and cinnamon apple filling, iced with dulce de leche buttercream.
The bridegroom’s parents hosted an after-rehearsal dinner at Rio Churrascaria, a Brazilian steakhouse in Raleigh.
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