Our Holiday Wreath Workshop in Collaboration with James’s Daughter Flowers
Holiday Wreath Workshop | Williamsburg, Brooklyn
On December 7th, we hosted our holiday wreath-making workshop at Isa, a log-cabin-like eatery on Wythe Avenue in Williamsburg, Brooklyn. In the soft light of a Sunday afternoon, we gathered together in what felt like the cozy attic of an upstate home—shuffling around on foot-worn plank floors and meeting each other for the first time around a long farm table. Floral designer Lisa Przystup of James’s Daughter Flowers led the workshop and graciously supplied us with a gorgeous selection of winter evergreen branches, eucalyptus, berries, and pinecones. Over cheddar scones and poppyseed cake, we shared our evergreens and berries and spoke about our plans for the holidays, taking short breaks to stand next to the wood-fueled stove with a hot mug of apple brandy.
When our wreaths were complete, we lingered a little longer over fingerling potatoes, wood oven baked eggs, and baked banana french toast. It was the first workshop of many more to come and we were so happy to share this one with all who came out.
“Creative Director Emma Tuccillo prepared each place setting with all of the necessary wreath-making accoutrement, including a personal armature, a roll of lightweight wire, and yellow bow-tied floral clippers.”
“We could not be more in awe of Lisa Przystup of James’s Daughter Flowers. A master wreath-maker and floral designer who instructed our workshop that day.”
“The only thing missing from this photograph are the looks of serious concentration on the faces of our guests as materials were snipped, clipped and affixed to frames. Between the floral supplies and wood-fueled stove, the room truly smelled of winter.”
“There were so many creative and talented people at the workshop, including our own team members. Here’s Editorial Director, Alyssa Benjamin, taking a break from wordsmithing to pose with a pretty bouquet.”
“One of our favorite wreaths, made by Jessica Soga.”
“After a successful workshop, the pines were swept away and the tables reset for a three-course brunch.”
“Our menu was illustrated by Kate Weinburg. We had wood oven baked eggs and baked banana french toast, crispy fingerling potatoes, and two specialty cocktails to choose from.”
“A highlight of the workshop was reconnecting with friends and getting to meet so many new ones.”
“Little cast iron skillets of baked banana french toast were delivered to the table for all of us to share family-style.”
“To our beautiful wreath-makers and all who have helped support And North this year, we wish you the happiest of holidays!”