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Ashlee Nicole Blount & Andrew Michael Ellard

April 16, 2016 | Natchez, Mississippi

photography by Whitney Marie Photography and Lisa Whittington

Ashlee Nicole Blount and Andrew Michael Ellard were married on April 16, 2016, at 5:30 in the evening at the Ellard family home in Natchez, Mississippi. Long-time friend of the Groom’s family, Judge Walter J. Brown, officiated.

 

The bride is the daughter of Mr. and Mrs. William Blount of Blackshear, Georgia, and the granddaughter of the late Mr. and Mrs. Ben Dial and Mr. and J. B. Blount. The groom is the son of Mr. and Mrs. Michael Bruce Ellard of Natchez, Mississippi, and the grandson of Mr. and Mrs. Bruce Ellard of Natchez and of Mrs. Opal Ramshur Vines and the late Reese R. Vines, also of Natchez.

 

Given in marriage by her parents and escorted to the altar by her father, the bride wore a flowing, fitted, backless gown with tiny seed pearls and a soft, flowing train. The bouquet of multi-colored peonies was wrapped by a handkerchief made from the wedding lace of her mother-in-law’s bridal gown.

 

Attending the bride as her matron of honor was her sister Mrs. Stephanie Boyd. Bridesmaids were Courtney Fletcher of Sunrise, Florida; Courtney Dowling of Waycross, Georgia; Elizabeth Lynn Scherer of New Orleans, Louisiana; Emily Wilkinson of Millbrook, Alabama; and Amy Catherine (Kate) Ellard and Martha (Marty) Ann Ellard, sisters of the groom, from Natchez. The attendants wore gowns of flesh-colored chiffon and carried bouquets of peach, ivory, white, and off-white peonies. Anniston Dial of Waycross, Georgia, was the flower girl.

 

Michael Bruce Ellard, father of the groom, served as best man. Groomsmen were Michael Kisler of Houston, Texas; Parker Payne of Pensacola, Florida; Heath Hansel of Charleston, South Carolina; Brandon Jones of Jackson, Mississippi; Ryan Zelenka of Pascagoula, Mississippi; and Josh Stanley of Ruston, Louisiana. Ring bearer was Evan Tyler Walker, son of Caleb Walker, of Natchez.

 

The Ellard home was the setting for the ceremony and the reception. Drew David provided the music for the ceremony with Will Carter assisting. The Tip Tops furnished the reception music; and Toast Event Planning catered the reception fare, featuring shrimp and grits, a carving station, and goat cheese and spinach stuffed chicken. The bride’s cake and the groom’s strawberry cake were made by Edna Welch.

 

The day before the wedding, the groom’s aunts, Teli Walker and Debbie Ball, honored the bride with a brunch at Stanton Hall. The Groom was honored with a luncheon of burgers and brews, given by close friends Cheryl and Mike Rinehart, at The Camp Restaurant in Natchez Under the Hill.

 

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