Katie DeAn Anderson and Ryan Alexander Sexton were married Dec. 10,  2016, at Jefferson Landing in Jefferson. The Rev. Ken Morris officiated at the 5:30 p.m. ceremony. Wedding music was provided by guitarist and singer-songwriter CJ Ballard.

The bride is the daughter of Rick and Pamela Anderson of Moravian Falls. She is a 2008 graduate of Wilkes Central High School and is a 2012 graduate of Appalachian State University. The bride is a deputy clerk for the Wilkes County Clerk of Superior Court.

The groom is the son of Tim and Penny Sexton of Jefferson. He is a 2004 graduate of Ashe County High School and attended Haywood Community College. He is employed by the North Carolina Department of Transportation.

Given in marriage by her parents and escorted to the altar by her father, the bride wore a designer satin fit and flare gown, with a sweetheart neckline and jeweled embellishments. The bride added her own special touch by sewing a blue heart cut from one of her father’s work shirts to the inside of her gown. She carried a silk bouquet of ranunculi, hydrangeas, peonies, roses, and cedar, handmade by her mother.

Matron of honor was Felicia Zubieta, best friend of the bride. Maid of honor was Stevie Hamby, who will be the bride’s sister-in-law. Bridesmaids were Jennifer Boone of Moravian Falls, Danielle Yount of Boomer and Whitney Grubbs of Winston-Salem.

Best man was Andrew Sexton, cousin of the groom. Groomsmen were Adam Anderson of Wilkesboro, Matthew Sexton and Thomas Sexton of West Jefferson, Cody Blevins of Jefferson and Chad Greene of North Wilkesboro.

Kevin and Angie Anderson, cousins of the bride, greeted the guests.

Pamela Anderson, mother of the bride, planned and decorated the evening winter wedding and Shannon Blevins provided photography.

Following a wedding trip to Savannah, Ga., the couple is residing in Jefferson.


Following the fireside, evening ceremony, guests attended a cocktail hour where they enjoyed music, a variety of Ashe County cheeses, fresh fruit, eggnog and apple cider.

Following the cocktail hour, a dinner was provided in honor of the bridal couple in the Jefferson Landing formal dining room, which was lit by a romantic glow from the rock fireplace and decorated with candle lanterns, natural accents, and a coordinating, winter-themed décor. Tables were covered with tarragon green cloths and candle lit lanterns adorned with evergreens and berries.

The bride’s portraits, which were taken atop the family owned mountain that her late grandfather, Wilburn Anderson, so dearly loved, were displayed in the foyer. Also displayed were personalized cozies for the guests and the couple’s unity tree.

Following the introduction of the bridal party, the couple had their first dance, followed by the father/daughter dance and the mother/son dance. Married couples were invited to the dance floor to dance in honor of the 75 year long marriage that the bride’s grandparents, Pauline and Wilburn Anderson, shared.

Guests were served a buffet meal provided by head chef, Matt Robinson, of the Jefferson Landing Club. A prime rib carving station, chicken in a cream sauce, salad, roasted red fingerling potatoes, baked macaroni and cheese, seasonal mixed vegetables and yeast rolls were served.

Following dinner, guests were served a variety of cupcakes, red velvet, apple spice, blackberry and classic white. The two-tiered, classic white wedding cake with buttercream icing, was placed upon a personalized wooden tree slab that the bride’s father  hand-cut and made for the couple. The cake was adorned with evergreens and topped with a Willow Tree figurine.

Kathy’s Kreations Bakery of Sparta assisted with the cupcakes and wedding cake.

A toast was given by the bride’s father using personalized, handmade pottery goblets, gifts from the bride’s parents. Music was provided by CJ Ballard.

The couple exited through a tunnel of sparklers held by the guests.

Rehearsal dinner

Tim and Penny Sexton were hosts at a rehearsal dinner honoring the bridal couple and wedding party. Guests were served an Italian buffet dinner complete with salad, bread, baked spaghetti, fettuccini chicken alfredo, and the prospective groom’s favorite brick oven pizza. The Jefferson Landing Grill prepared the meal.

For dessert a groom’s cake, decorated in a theme of golf, hunting, and fishing, was sliced by the couple and served along with tiramisu.

During the rehearsal dinner, the bride and groom, alongside their parents, participated in a tree planting unity ceremony. The parents poured dirt from the childhood homes of the bride and groom and the couple used dirt from their new home together to plant the tree as a symbol of ever-growing love and unity.

Courtesies extended

The couple was honored at a couple’s household shower at the home of hosts Stevie Hamby and Adam Anderson, the bride’s soon to be sister-in-law and brother. Guests were served vanilla cake with cream cheese icing, decorated with sunflowers, fruits, cheeseball, finger sandwiches, meatballs and a variety of dips with chips.

The bride-to-be’s cousins, Angie, Allie, Karson and Karlie Anderson, honored her with a bridal shower at the Zion Hill Baptist Church Family Life Center. Guests were served a variety of finger foods including fresh fruits and vegetables, finger sandwiches, chicken salad, cheese ring, cupcakes, and punch.

The bride-elect’s co-workers honored her with a fall themed shower, serving an assortment of cupcakes, finger foods, cheeses and punch.

An evening shower and party was given by the prospective groom’s cousins, Greg and Robin Sexton, at their home in West Jefferson. Guests were served a large variety of finger foods and drinks. Guests presented the couple with a variety of personalized and themed gifts.     

Miss Anderson and her attendants were honored at a bridal brunch at Sixth and Main Restaurant, given by the bride-elect’s mother, Pamela Anderson. Guests were served breakfast casserole, mini muffins, fresh fruit, and infused fruit waters, coffee and tea. The bride-to-be presented her attendants with a monogrammed robe and wedding jewelry.

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