Megan Heather Frizzell and Garrett Luke Holbrook were united in marriage on Oct. 1, 2016, at Jeter Mountain Farm, Hendersonville. The Rev. Todd McCullough officiated at the 4:30 p.m., outdoor ceremony. Keith Ball provided wedding music.

The bride is the daughter of Danny and Renee Frizzell of Mills River. She is a graduate of West Hendersonville High School and Appalachian State University. The bride is employed by Greenway Baptist Child Development Center, Boone. She is the granddaughter of the late William and Ruth Pressley of Asheville and the late Enloe and Emeline Frizzell of Brevard.

The groom is the son of Mike Holbrook of Ronda and Lynette Holbrook of Wilkesboro. He is a graduate of East Wilkes High School and North Carolina State University. The groom is employed by Jeld-Wen in North Wilkesboro. He is the grandson of Thomas King and the late Mildred King of Jonesville and RosaLee Holbrook and the late Fred Holbrook of Ronda.

Given in marriage by her parents and escorted to the altar by her father, the bride wore a strapless, designer ballgown of matte organza veiled lace. The gown featured a sweetheart neckline, which enhanced the embroidered detailing on the bodice of the gown. The matte organza skirt was layered with floral appliques and extended into a chapel length train.

Tenessia Isaacs Hayes of Boone was matron of honor and maid of honor was Ginny Stewart of Charlotte, both friends of the bride. Bridesmaids were Molly Holbrook of Wilkesboro, sister of the bride; Tori Frizzell of Charlotte, sister-in-law of the bride; Kyndle Bradley of Hendersonville, the bride’s sister-in-law-to-be; Devyn Wilson of Hickory, Christina Dawson of Boone and Hannah Cook of Ronda, friends of the bride.

Mike Holbrook of Ronda served as best man for his son. Groomsmen were Cody Billings of Traphill, Nathan Bell of Boone, David Lafferty of Graham and Dillon Shoupe of Roaring River, friends of the groom; Justin Frizzell of Charlotte and Taylor Frizzell of Mills River, brothers of the bride; and Dylan Cook of Jonesville, cousin of the groom.

The ring bearer and flower girl were Cayman Hayes and his sister, Ireland Hayes, both of Boone.

Mrs. Courtney Ball of Hendersonville directed the wedding ceremony,

Following a wedding trip to Cozumel, Mexico, the couple is residing in North Wilkesboro.


Immediately following the wedding ceremony, a reception honoring the bridal couple was given by the bride’s parents in the banquet hall of Jeter Mountain Farm.

Upon arrival, guests were served light hors d’oeuvres and assorted beverages. The bride’s portrait was displayed in the entrance hall.

Tables were covered with white cloths and burlap runners. Each table was adorned with fresh flowers, various jars and candles.

After the introduction of the wedding party, a buffet dinner of chopped barbecue, roasted potatoes, baked beans and rolls was served. A candy bar was set up with various kinds of candy as favors to the guests.

The four-tiered “naked” wedding cake consisted of sour cream pound cake, pumpkin cake, butter fudge cake and vanilla cake. Cream cheese icing accented the pound cake and pumpkin cake, while vanilla buttercream accented the butter fudge and vanilla cakes. Each tier was dusted with powdered sugar and was adorned with fresh raspberries, blueberries, grapes, baby’s breath and flowers. A wooden buck and doe (Mr. & Mrs.) cut-out topped the cake.

Disc jockey Keith Ball provided music for dancing. Kari V assisted with the photography and videography and Foothills Bakery assisted with the wedding cake.

Rehearsal dinner

The bridal couple and wedding party were honored at a rehearsal dinner on Friday evening, Sept. 30, at Jeter Mountain Farm. Hosts were the prospective groom’s parents, Lynette Holbrook and Darryl Lyon, and Mike Holbrook.

Guests were served salad, breadsticks,  fettuccine alfredo, lasagna, grilled chicken, sweet tea and bottled water. A large chocolate chip cookie with the N.C. State Wolfpack logo was the centerpiece of the dessert table. Guests were also offered vanilla and chocolate cupcakes iced in buttercream as well as gluten free vanilla cupcakes iced in cream cheese frosting.

Foothills Bakery assisted with dessert and Olive Garden assisted with the meal.

Courtesies extended

Ginny Stewart, maid of honor, and Renee Frizzell, mother of the bride-elect,  were hostesses for a bridal shower on  Aug. 13,  at the bride-to-be’s parents’ home in Mills River. Guests were served fresh fruit and vegetables with dip, finger sandwiches, punch and cupcakes.

Lynette Holbrook, Molly Holbrook and Darryl Lyon, family of the prospective groom, honored the couple with a couple’s shower on July 23 in the Clingman community. Guests were served barbecue sliders, chicken salad croissants,  and pimento cheese sandwiches, along with various fresh fruits, vegetables, chips and dip, punch and cupcakes.

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