Lyndy Roda and Edward Carreiro

By Heather Holliday
Lyndy Roda and Edward Carreiro

When Lyndy Roda and Edward Carreiro started planning their April 24 wedding, their principal wish was to keep it small. To do so, they chose to have it at Wynn Las Vegas. “If you do it here [at home in San Diego], you have to invite everyone,” Lyndy says. “By going to Vegas, it could be exactly who and what we wanted.” And, by having it at Wynn Las Vegas, everything from food and flowers to photography and the wedding album was meticulously taken care of for them. “Every detail was catered to,” says Lyndy. “They did a phenomenal job. It was everything that you could imagine.”

As this was Lyndy’s second marriage, they chose not to follow all of the wedding traditions. “My first wedding, I did the whole big church wedding,” she says. “This one, I wasn’t going to do the big wedding gown. We were a little untraditional. I kept calling this my age-appropriate wedding.”

Instead of a wedding gown, Lyndy wore a Giorgio Armani pantsuit, while Edward wore a Brioni suit. Complementing her look, Lyndy chose an elegant, contemporary-looking bouquet with an array of purple flowers and ivory accents, an unusual arrangement that included vanda orchids, anemone and lisianthus.

Lyndy also wanted an untraditional ceremony entrance. Sunnie Shearin, their Wynn Las Vegas wedding consultant, came up with the perfect solution: Lyndy and Edward stood at the altar with the minister; as the room’s doors opened and the guests entered—about 20 in all—the couple was in place to greet their friends and family.

Following the vows and ring exchange, Lyndy and Edward took a few minutes in a separate room for a private champagne toast. Then the entire party was escorted to a small ballroom with a patio and pool view for a catered reception of cocktails and dinner—the perfect way to continue the intimate feeling. “We wanted it to be about family and close-knit friends and the family dining experience,” she says. “I wanted one big table with family-style seating.”

Joel Baker, their Wynn Las Vegas wedding designer, set the table with linens and Bernardaud china, which were chosen by Lyndy, as well as menu and place cards that incorporated the china’s designs. Running down the center of the table were low-lying floral arrangements with many of the same unusual flowers as her bouquet.

Coordinating flowers encircled the bases of the room’s two chandeliers. The ambiance was enhanced by live keyboard music and more than 200 lit candles.

Three servers and a bartender delivered personalized service to the small gathering. Tray-passed hors d’oeuvres included king crab, shrimp and Maine lobster, all served on beautiful ice carvings. The four-course sit-down meal included Caesar salad with parmesan crisp, grapefruit granité, prime filet mignon with a three-peppercorn sauce, potatoes and seasoned vegetables—served with Clos du Bois Chardonnay and Merlot. The most traditional part of the reception, according to Lyndy, was the last course of wedding cake and champagne.

To top off the night, the couple stayed in a honeymoon suite. And by 11 o’clock the next morning the Wynn Las Vegas staff had provided them with 350 photos of the wedding. So, when Lyndy and Edward returned home, they brought with them a wedding album and a box with all of the photos, in addition to their wedding DVD. “Everything was ready for us,” says Lyndy. “The attention to detail was so beautiful. It was everything, and more.”

Venue: Wynn Las Vegas Food and beverages: Catering services at Wynn Las Vegas Florist: Floral designers at Wynn Las Vegas Photographer: Photographic services at Wynn Las Vegas Wedding designer: Joel Baker, Wynn Las Vegas Wedding consultant: Sunnie Shearin, Wynn Las Vegas