25 Oct

Ashley + Rob’s Indiana State Museum Wedding

When a bridal party arrives by trolley, it is easy to see that the wedding will be filled with fun. Ashley and Rob’s Indiana State Museum was that and more. Beginning their celebration with their wedding ceremony held on Canal Bridge and ending the night with a sparkler send off –the incredible chemistry between this couple was evident through every moment of their special day.

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Their ceremony was garden inspired. Ashley walked down a long white aisle bordered by pink and white rose petals. The alter was adorned with green, white, and pink arrangements and the couple exchanged vows against a trellis wall with greenery. Rob and Ashley originally planned to get married outside on the lower terrace, but rain threw a wrench in their plans and a backup space was used instead. An alternate space was also used for their cocktail hour, originally to be held on the upper terrace outside of the café. Guests made their way to Rapp Reception Hall, close to their ceremony location, for cocktail hour.

Hors d’oeuvres
Cherry tomato caprese, mozzarella, basil balsamic reduction
Shrimp cocktail shooter, kahn’s signature cocktail sauce
Serrano ham wrapped asparagus with lemon oil
Wild mushroom phyllo satchels
Herb crusted lamb & yellow pepper kabob with roasted garlic dijon dipping sauce
Grilled sea bass skewer, sweet & sour chili glaze


Ashley and Rob made their grand introductions down the main staircase of O’Bannon Family Great Hall. This stunning entry was perfectly complimented by the large Indiana obelisk in the middle of the space. Ashley’s father welcomed all of their guests and then the couple cut their stunning four tier cake, iced in white chocolate buttercream with rustic lines and rosettes. The groom’s uncle gave a blessing over the meal before dinner was served.

First Course
Summer greens with avocado, red onion, oven roasted tomatoes, champagne vinaigrette, parmesan tulle
Served with assorted breads, lemon rosemary flat bread, sundried tomato butter, and French butter balls

Second Course
Choice of
Garlic and herb crusted seared filet of beef with peppercorn merlot sauce
Seared red snapper with fresh tomatoes, garlic, basil and olive oil
Pesto marinated tofu with portabella mushrooms and roasted red peppers
Served with
Garlic and herb roasted fingerling potatoes
Asparagus, red & yellow bell peppers

Third Course
Red Velvet Cake with Cream Cheese filling
Vanilla cake, raspberry coulis, vanilla buttercream filling

Late Night Snack
White Castles Cheeseburger Sliders


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After the entrée was served, champagne was poured for toasts. Ashley and Rob were celebrated with the best man, mother of the groom, and two maids of honor. It wasn’t long before dancing began. Ashley and Rob shared a beautiful first dance together and then followed suit with special parent dances before they invited all of their guests to the dance floor.

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Later in the evening, a late night snack of White Castles was brought out for guests to enjoy. The cake table was reused to display the sliders which guests happily devoured. About a half hour later the bars were closed for the evening. Ashley and Rob gathered up their things to prepare for their sparkler send off. Ashley and Rob took off for the night in style, riding away in a classic limousine.


Wedding Professionals
Catering and Cake: Kahn’s Catering
Venue: Indiana State Museum
Photography: Cory & Jackie
DJ Entertainment: DJ Brian Whitis
Florist: The Empty Vase
Photobooth: The Traveling Photo Booth
Transportation: Indy Trolley & Antique Limos of Indianapolis

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