Allison Thetford – Clint Ary marry
Posted: Friday, September 3, 2010 2:57 pm
Allison Marie Thetford of Rives and Clint Andrew Ary of Greenfield were recently united in marriage at Exchange Street Church of Christ in Union City.
The bride is the daughter of Randy and Anita Thetford of Rives. She is the granddaughter of Roy and Pauline Thetford of Springville and Ray and Lillie Ward and the late Ola Mae Ward, all of Milan.
The groom is the son of Glenn and Carol Ary of Greenfield. He is the grandson of Bill and Trella Ary of Hornbeak and David and Bernice Wheeler of Bargerton. He is the great-grandson of Evelyn Ary of Martin.
The groom’s father officiated the ceremony.
Ashley Thetford of Rives served her sister as maid of honor, while her cousins, Lauren Mayo of Bartlett, Sara Rieger of Murfreesboro and Kristi Perry of Dickson, were her bridesmaids. Sadie Thetford of Medina, cousin of the bride, served as junior bridesmaid, and Ellie Thetford of Medina, cousin of the bride, was the flower girl. The bridesmaids wore various knee-length dress styles in the wisteria color.
Adam Thompson of Lawrenceburg served as best man, while Nathan Bradford of New Johnsonville, Jonathan Coble of Trenton and Rickey Mask of Greenfield served as groomsmen. Logan Mayo of Bartlett, cousin of the bride, was the usher. The groomsmen and usher wore black suits with matching wisteria color ties, while the fathers of the bride and groom wore black tuxedos with wisteria vests and ties. The groom wore a black tuxedo with a white vest and bow tie.
The bride wore a white strapless satin a-line dress with chiffon split overlay. The dress was decorated with metallic embroidery and had a chapel train. The bride wore her mother’s veil, which was also decorated with metallic embroidery.
A reception was held in the church fellowship hall. After a honeymoon to Williamsburg, Va., the couple is living in Knoxville.
A rehearsal dinner was hosted by the groom’s parents at Joe’s Steak House.
The meal consisted of grilled steak, smothered chicken, salad, vegetables and rolls, with banana pudding and cheesecake for dessert.
The bride and groom presented gifts to their attendants.
A bridal tea hosted by the ladies of the congregation was held at Greenfield Church of Christ.
Food included cake, grape punch, mints, nuts and grapes. The food table was decorated with a beautiful crystal vase of purple tulips.
Gifts were displayed along the wall of the fellowship hall.
Guests were greeted by the bride along with her mother, sister, mother-in-law and grandmothers.
A lingerie shower was held at the home of Meredith Sydnor of Union City. Co-hostesses were Heather Kendall, Jeanne Foster and Karen Huffstutter, all of Union City.
Mrs. Sydnor’s home was decorated with vases of assorted fresh spring flowers from her garden. Food included chocolate-dipped strawberries, an assortment of chips and dips, chicken salad and punch.
A miscellaneous bridal shower hosted by Angie Partin of Union City was held at Lake Road Elementary. The bride-elect received a variety of gifts. Cake, punch, mints and nuts were served.
The bridal couple was honored with a party of close friends at the home of Gayle Blackley of Union City. Co-hosts were Stephanie and Kyle Garrett of Dyersburg, Lindsay and Patrick Walker, Bekah and Allan Carmen and Rob and Vicky Nettles, all of Union City, and Randy and Gina Ursery of Rives.
The party had a tropical theme, with the main focus area being the refreshing swimming pool and fountain.
Guests were seated in each corner of the patio for visiting and reminiscing.
The meal consisted of grilled chicken sandwiches, salsa and chips, a relish tray consisting of fresh sliced tomatoes and dill pickle spears and iced drinks of choice. For dessert, an assortment of sugar cookies and chocolate chip cookies was served.
The couple opened their many “outdoor flair” gifts.
A bridal tea was held at Exchange Street Church of Christ. Hostesses were Glenda Jones of South Fulton and Nita Wheeler, Patsy Bruff, Sherry Headden, Reta Hancock and Phyllis Rogers, all of Union City.
The tables were decorated with a variety of purple hydrangeas in crystal bowls. Food included cake, nuts, mints, fresh fruit, cheese balls, crackers and punch.