Kary LeeAnn Durham and Ethan Joshua Creed were united in marriage on Saturday, June 3, 2017, on the lakefront veranda at Trump National Golf Club, Charlotte. The Rev. Mark Smith officiated at the 5 p.m. ceremony. Wedding music was arranged by Donnie Poplin with Chase Tharpe, soloist.

The bride is the daughter of Scott and Karen Durham of North Wilkesboro and the granddaughter of Kattie Blackburn and the late Jack Blackburn of Elkin, and E.J. and Patty Durham of North Wilkesboro. She graduated from East Wilkes High School in 2011. The bride is a 2015 graduate of Surry Community College with an associate’s degree in nursing and a 2017 graduate of Cabarrus College of Health Sciences with a bachelor’s degree in nursing. She is employed as a registered nurse at Hugh Chatham Memorial Hospital.

The groom is the son of Tonya Johnson of Boonville and Darren Creed of Ronda and the grandson of Leonard and Shirley Caudle of Hamptonville and Johnny and Becky Creed of Ronda. He is a 2011 graduate of Elkin High School and is currently pursing a bachelor of science degree in middle grades education at Appalachian State University.

Given in marriage by her parents, and escorted to the altar by her father, the bride wore a designer, imported lace, fit and flare gown. The gown featured beaded cap sleeves and a tiered, imported lace train. The veil was cathedral length tulle adorned with rhinestones throughout the ends. The bride wore her maternal grandmother’s heirloom diamond pendant and matching earrings. She carried a fresh bouquet of blush tea roses, hydrangeas and peonies. The bouquet was wrapped in a silk necktie that belonged to the bride’s late maternal grandfather.

Matron of honor was Bree Fleck of Winston-Salem, cousin of the bride. Bridesmaids were Jessica Rumple of Mooresville and Hunter Tharpe of Roaring River, cousins of the bride, and Brittany Piner of Morehead City, friend of the bride.

Best man was Darren Creed of Ronda, father of the groom. Groomsmen were Chase Tharpe of Winston-Salem and Zac Rumple of Mooresville, cousins of the bride, and Luke Martin of Elkin, friend of the groom. Junior groomsman was Evan Durham of Hamptonville, cousin of the bride. Ring bearer was Kooper Fleck of Winston-Salem, cousin of the bride.

Kayla Martin of Ronda, cousin of the groom, attended the guest register. James Steele of Elkin, the groom’s step-brother, and Ethan Durham of Hamptonville, the bride’s cousin, were greeters. Noah and Olivia Caudill of Ronda, cousins of the groom, were program attendants. Guests were ushered to their seats by Lane Creed of Ronda, cousin of the groom, and Zac Rumple of Mooresville.


A cocktail hour reception followed the ceremony on the veranda and courtyard overlooking Trump National Golf Course and Lake Norman. Specially arranged music was provided by Donnie Poplin. Guests were served butler-passed hors d’oeuvres and drinks.

Dinner followed in the Lakefront Ballroom at Trump National Golf Club. Entertainment was provided by One Stop Live, Statesville. Tables were decorated in ivory tablecloths, with fresh blush assorted arrangements and candlescapes. A private sweetheart table was set up for the bride and groom. Guests were served a buffet including chef carved Dijon and herb-crusted prime rib, baked chicken breast with spinach and wild mushrooms, chef’s fresh catch with couscous and rice pilaf, and assorted salads, vegetables and breads.

The four-tiered wedding cake consisted of chocolate cake with strawberry mousse filling, vanilla cake with strawberry mousse filling, vanilla cake with raspberry mousse filling, and vanilla cake with cream cheese filling. All layers were decorated with white American buttercream icing. A Swarovski crystal “C” topped the wedding cake.

Champagne toasts honoring the bridal couple were given by the bride’s paternal grandfather. E.J. Durham Jr., matron of honor Bree Fleck, and the best man Darren Creed. The bridal couple enjoyed their toast with antique Cartier champagne flutes given as a wedding gift by the bride’s paternal grandmother.

Trump National Bakery assisted with the wedding cake and Dahlia’s Floral Design assisted with the flowers.

Each guest received a personalized miniature mason jar of strawberry moonshine from Call Family Distillers, Wilkesboro, in honor of the couple’s Wilkes County roots.

The couple left the reception with a sparkler sendoff driving the bride’s paternal grandfather’s 1940 Ford coupe. Following a wedding trip to Nashville, Tenn., the couple is residing in Elkin.

Rehearsal dinner

A rehearsal dinner in honor of the bridal couple was held at Trump National Golf Club Village Ballroom on Friday, June 2, 2017. Guests were served a southern barbecue buffet including chef carved barbecue, buttermilk fried chicken, cornmeal crusted flounder, assorted salads, vegetables and cheddar cheese biscuits. The groom’s cake was a vanilla cake with cream cheese filling and American buttercream frosting topped with a New England Patriots topper, which is the prospective groom’s favorite NFL team.

Courtesies extended

An engagement dinner was given by the bride-elect’s parents, Scott and Karen Durham, at Cedarbrook Country Club. Guests enjoyed a buffet of the bride and groom’s favorite food selections along with cupcakes and coffee for dessert.

A wedding shower given by the bride-to-be’s family was held at Cedarbrook Country Club on March 25, 2017. Guests were served a cold cut buffet, assorted salads, cupcakes, coffee and tea.

A wedding shower given by the prospective groom’s family was held at Mineral Springs Baptist Church Fellowship Hall on May 6, 2017. Guests were served a variety of finger foods and salads along with individual desserts.

A wedding shower was also given by the bride-elect’s co-workers at Yadkin Valley Gastroenterology, prior to the wedding.

On May 21, 2017, a bridal tea was hosted by Julie Rumple, aunt of the bride-elect, at the historic J.D. Hodges House in Mocksville. Guests were served assorted tea sandwiches, fresh fruit, pasta salad, and a Victorian bridal charm cake along with mango tea and strawberry lemonade.

A bridesmaids’ brunch was given in honor of the bride-to-be by Bree Fleck on May 27, 2017 at the home of E.J. and Patty Durham. Guests were served assorted breakfast sandwiches, fresh fruit and pastries. The bridal party then enjoyed a day of wine tasting at local vineyards and dinner at The Harvest Grill, Shelton Vineyards, Dobson.

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