Last week, we wrote about Cannon Green, the breezy Charleston restaurant and event space known for its seasonal menu and lush landscaping. Chef Amalia Scatena, who shared a recipe for Arugula Salad with Roasted Pumpkin & Pickled Cranberries with us, is responsible for that fresh and flavorful cuisine. As for the tree-lined outdoor area, cultivated vines, and copious blossoms? Those are the work of celebrated floral designer and Cannon Green co-owner Anne Bowen.
We’re a little bit obsessed with wreaths over here at Draper James, so we turned Anne to design a wreath for us. Anne is known for incorporating unusual materials in her arrangements, and it’s no surprise that her wreath combined fragrant greenery with some unexpected additions. See the final (appetite-inducing!) result below, along with some images of the work in progress.
Tell us about this wreath.
We used fresh ingredients, including rosemary, magnolia, false cypress, and eucalyptus. Depending on how long you want your wreath to last, you may want to skip rosemary and eucalyptus, as they can tend to shed over time. We were inspired by some of the fun food ornaments we’re using this year to decorate at Cannon Green. We kept the base of the wreath pretty but simple and textural and then wired blown-glass food ornaments on top. We tucked in some dried hydrangea at the end to brighten it up a bit.
What do you love about the tradition of using wreaths during the holidays, especially in the South?
Having grown up in the North, I think it can be hard to get in the holiday spirit when you’re enjoying balmy weather and are surrounded by Palmetto trees, so decorating is that much more important! Wreaths are such a welcoming and public display of your holiday celebrations.
Favorite thing about Charleston during the holiday season?
I always love the lights at Marion Square. I think since it’s so central, it sets the tone for the whole city—you can’t pass by without getting a smile on your face.
Tell us about the décor you have planned for Cannon Green this holiday season?
We are using lots of the blown glass food ornaments we added on our wreath, as well as some dried fruit—and then lots and lots of magnolia garland. It’s so Southern and beautiful, plus an added bonus is that it doesn’t shed as much as other greens.
