Miss Kathryn Elizabeth Ellis and Mr. Ralph Downing Scott, III were united in marriage at 6 o’clock in the evening, Saturday, Aug. 7, 2010, at Greene Chapel in Conway. The double-ring ceremony was officiated by their pastor, Rev. David Hatfield.

The bride is the daughter of Mr. and Mrs. Ed Ellis, Jr. of Conway. She is the granddaughter of the late Mr. and Mrs. William Brown of North Little Rock and Mr. Ed Ellis, Sr. of Hot Springs and the late Elizabeth Ellis. 

The bridegroom is the son of Mr. and Mrs. Ralph Scott, Jr. of Conway. He is the grandson of the late Mr. and Mrs. Robert Moe of Fort Smith and the late Mr. and Mrs. Ralph Scott, Sr. of Conway.

Guests were welcomed into the chapel foyer by Hayley Smith and Jake Leffert, both of Conway. The entry table was draped in a floor-length black linen table cloth with a hot pink topper and featured ornate candle sticks, the guestbook, and engagement pictures of the couple.

Wrought iron aisle markers were used down the center aisle of the chapel. They held large column candles encircled with hot pink sweetheart roses. The altar was adorned with an oversized arrangement of hot pink hydrangeas, Dutch stock and ravel roses accented with bear grass which was attached to a tall iron candelabra. Multiple iron candelabras surrounded the altar.

The bride, escorted by her father, wore a strapless English netting gown with a sweetheart neckline designed by Private Label by G. The dress featured a dropped waistline and delicate pearl beading embellished the bodice. The bride wore a semi-cathedral length veil, edged with pearls and crystals. The bride’s bouquet was composed of monochromatic hot pink flowers which included ravel roses, ranunculus, and dahlias hand-tied with pink ribbon covered in rhinestones. A rhinestone broach of the bride’s maternal grandmother was used to attach a linen monogrammed handkerchief to the bride’s bouquet. The handkerchief was carried by both the bride’s mother and sister on their own wedding days.

Musicians for the ceremony were organist Lyle Rupert of Conway, soloist Mary Ann Robinson of Little Rock, and string quartet members Micah Ramchandani, Baron Lyle, Anna Bass, and Sarah Gingerich, all of Conway. The Bridal Processional was "Trumpet Voluntary" by Clarke and "Allegro Maestoso" from Water Music by Handel was played for the Recessional.

The bride’s sister, Christy King of Conway, served as Matron of Honor. Megan Moore of Conway served as Maid of Honor. Bridesmaids were Alyssa Egger of Rogers, Katie Scott, sister of the groom, of Conway, Mary-Morgan Ellis, niece of the bride, of Conway, Natalie Smith of Conway and Nicole Smith of Little Rock. The bridesmaids wore black bobinette over lamÄ, floor-length dresses with sweetheart necklines. The dresses featured a highly defined waistline with flowing pleats underneath and were designed by Vera Wang.

Each bridesmaid wore pearl and rhinestone necklaces, a gift from the bride. The bridesmaids carried bouquets of hand-tied hot pink ravel roses. The Matron of Honor and Maid of Honor carried hand-tied bouquets of hot pink ravel roses and sweetheart roses adorned with a rhinestone broach.

Flower girl was Katie Grace King, niece of the bride, of Conway. She wore an ankle-length hot pink silk dress which featured layers of pink tulle and a silk sash at the waist. She carried a handmade basket made of dozens of long stem sweetheart roses tied together with pink ribbon. The basket was filled with pink rose petals. 

Cooper Ellis, nephew of the bride, of Conway served as the ring bearer. The bell ringer announcing the entrance of the bride was William King, nephew of the bride, of Conway. 

Ralph Scott, Jr., father of the bridegroom, served as the best man. Groomsmen were Christopher Binko, Jon Nielsen, Michael McMoran, Steven Frye and Timothy Jones, all of Conway.

The guests were seated by Alex Fotioo, Ladd Ellis, brother of the bride, Bennett Ellis and Haydon King, nephews of the bride, all of Conway.

The bride’s mother wore an espresso taffeta gown by Jade by Jasmine. The gown featured lace sleeves and a pleated bodice adorned with an antique broach of the bride’s chosen colors. The groom’s mother wore a black two-piece gown by Alex Evenings. The dress and jacket both featured rhinestone trimming. Both mothers carried a nosegay of hand-tied hot pink ravel roses and sweetheart roses.

During the ceremony the couple’s family stood and gave their blessing upon the marriage. After the exchange of vows the couple signed an imprinted family Bible which was presented to them by the bride’s family and used by Rev. Hatfield during the ceremony.

A reception was held after the ceremony at Worsham Performance Hall in Conway. The reception coordinator was Ashley Ellis, sister-in-law of the bride, of Conway.

The bride’s cake was featured under large iron columns draped in black silk and enhanced with lighting. The five-tier cake featured a different flavor and filling for each tier. It was covered in white quilted fondant adorned with white pearls. Each tier was wrapped with black satin ribbon and featured fresh hot pink ravel roses. The top layer of the cake held a rhinestone studded "S" along with fresh roses. The cake was placed on an ornate stand that featured hanging crystals. The bride’s cake was served by Wayne and Jennifer Landers, both of Conway.

The groom’s cake was a three-tier marble cake which was filled with chocolate mousse. Each layer was covered in chocolate butter cream and adorned with red pearls and a red fondant ribbon. The top layer held bride and groom Razorbacks. Wedding photos of both the bride and groom’s parents were displayed on each side of the cake. The groom’s table also featured homemade mints that were made by the couple and the bride’s family. The groom’s cake was served by Megan Moore and Alex Fotioo, both of Conway.

Guests enjoyed a large buffet table serving miniature cheeseburgers, fried green tomatoes, Caesar salad filled phyllo cups, homemade potato chips, chicken salad, sweet corn dip with homemade tri colored chips and a seasonal fruit display.

A large orb style arrangement of flowers atop a double-bell vase draped with crystals was the focal point on the buffet table. The arrangement featured hot pink hydrangeas, ravel roses, and sweetheart roses. Other complimentary arrangements were used on the guest tables.

The departure treat for the guests were black Chinese to-go boxes which guests filled with a wide array of hot pink candy that was handpicked by the couple. Upon leaving the reception, guests lit 20-inch sparklers for the couple to walk through as they departed.

On Friday evening, a rehearsal dinner hosted by the groom’s parents was held at Faby’s Downtown Restaurant. 

The couple enjoyed a honeymoon trip to the Bahamas, and now reside at their home in Conway.