Valerie Michelle Sebastian and Gregory Andrew Middleton were united in marriage May 26 at Childress Vineyards, Lexington. The Rev. Mark Weekley officiated at the 6 p.m. ceremony. Wedding music was provided by Corda Entertaniment String Trio.
The bride is the daughter of Bill and Mary Ruth Sebastian of North Wilkesboro. She is a graduate of North Wilkes High School, Willkes Community College and Appalachian State University, where she earned bachelor of science and master of arts degrees in communication disorders. The bride is employed by Accelerated Care Plus as a speech/language pathologist.
The groom is the son of Tim and Rhonda Middleton of Stoneville. He is a graduate of John Motley Morehead High School in Eden and Wake Forest University, where he earned a bachelor of science degree in mathematical economics. The groom is employed by Molson Coors in financial business integration.
Given in marriage by her father, the bride wore a mermaid-style tulle gown with beading and appliques, adorned with off-the-shoulder cap sleeves and a sweeping train. She wore a sheer, fingertip length veil and carried a bouquet of blush roses, interspersed with white hydrangeas.
Mary Cohn and Rebecca Cleary were matrons of honor. Bridesmaids were Loretta Church, Erin French, sister of the groom, Elizabeth Russell and Tonya Underwood.
Tim Middleton and Benjamin Lynch were best men. Ushers were Keith Cohn, Steven Barnes, William Geiger, and Jeff Sebastian, brother of the bride.
Betty McGrady of North Wilkesboro directed the wedding ceremony. Olivia Bradley, cousin of the groom, attended the guest register.
Following a wedding trip to Tahiti and Bora Bora, the couple is residing in High Point.
A reception was held at Childress Vineyards following the wedding ceremony. Lanterns with votive candles centered the tables, which were covered with floor length cloths. Decorative lights and flowers were placed around the room.
Guests were served their choice of lamb loin chops, chicken chardonnay, red snapper and vegetable risotto, along with seasonal garden salad, scalloped potatoes and asparagus. A three-tiered wedding cake with red velvet and yellow flavors was served for dessert.
The Scott Adair Jazz Band provided music for dancing.
A rehearsal dinner was held at Mark’s Restaurant in Greensboro. A bridal luncheon was held at The Bistro at Childress Vineyards.