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Sheila & Craig

tops in lex wedding
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Impressing the owner of a jewelry store with a ring has to be quite intimidating, but when it came time for Craig Robertson to propose to Shelia Bayes, he gave her the one ring she could never get herself—his grandmother’s antique engagement ring. Craig whisked Shelia away on a romantic getaway to Cabo San Lucas. Sitting on a terrace leading down to the fabulous oceanside, Shelia said that nothing could be more perfect. Craig dropped to one knee and said that the only thing that would make the moment more perfect would be if Shelia were his wife.

For her wedding dress, Shelia had a very specific silhouette in mind. She found it in the Kennedy by Amsale at Bridal and Formal in Cincinnati, a one-shoulder white Royal Duchess Satin trumpet gown with an asymmetrical bow, hand-draped bodice and natural waist. Shelia’s five bridesmaids wore eggplant floor-length one-shoulder gowns. The three junior bridesmaids and two flower girls wore tea length cream dresses. The groom and groomsmen wore classic black tuxedoes.

The ceremony took place at Christ Church Cathedral, where Craig’s parents attend. Shelia’s parents have both passed, so it was a heart-warming surprise to find a charm tucked into her bouquet featuring their photos, which helped her feel like they were with her as she walked down the aisle.

For the reception, Shelia and Craig absolutely required that it accommodate a BIG party and allow music into the wee hours. They found this and an elegant setting in Spindletop Hall. To keep the decor from being too fussy, they focused on comfort and simplicity, abundant but natural. A tent on the back lawn felt like stepping into a candlelit garden party. Natural rough-cut burlap table toppers draped over white floor-length table cloths and napkins were tied with raffia and there were cream and white florals with greenery, live potted trees and ferns, puddled burlap, moss-wrapped tent poles and lit candles and lanterns.

The menu was casual. Tomato bisque shooters, mini grilled cheese sandwiches and mini turkey hot browns circulated before dinner, which featured a traditional Kentucky menu with a twist. Dinner included fried chicken with country gravy, fresh green beans, light yeast rolls, a mashed potato bar and shrimp and grits. The wedding cake was a five-tiered champagne cake with raspberry filling decorated with a waved fondant design. The cake rested on a platform of lush green moss and hydrangeas.

Guests were greeted to the reception by jazz saxophonist Dan Jackson. High energy band Burning Las Vegas kept the attendees on the dance floor for hours. Beef and turkey burger mini-sliders and fries were passed before midnight karaoke, which kept guests dancing and laughing until 3 in the morning.

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