Chris H. Olsen

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Chris H. Olsen is a nationally known home and garden guru, designer, author, TV personality and public speaker. In his book, Chris shares his landscape and gardening knowledge along with his unique flair for home decor and design. He is also a member of the Association of Professional Landscape Designers.
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Be sure and check out the Edgemont House website - and inquire about tours!


Todays THV


At Home Blog

Botanica Gardens


Colonial Wine & Spirits



September 2017 - Chris H. Olsen's Little Rock store Botanica Gardens has released its Fall Newsletter! You can read it here.

September 2017 - Check out this great article in the Arkansas Democrat Gazette! link

August 2017 - One backyard - Five outdoor rooms - Read the Article

Cereal Drive! - Chris caught up with his THV buddies at the NLR THV Cereal Drive. He appears in the video below sponsored by Gwatney Chevrolet and Gwatney Buick GMC.


June 2017 - Great new article in "At Home" featuring a home Chris was involved in decorating. Here's the link

May 2017 - "Adventures in Travel" had a blast at the Edgemont House!

April 2017 - What an awesome Symposium Chris just appeared at. Read this review!

Chris and Linda Sue -

The Symposium was TERRIFIC. Everyone loved Chris, he won over the audience and we laughed and had the best time. Guests were lined up for a copy of his book and could not wait to speak to him. I am sure some of our out-of-town guests will be calling to try and book him! Thank you Chris for a super day! Please feel free to visit again and tour some of the beautiful gardens you did not have time to see. "What the Whaat!".

Mary Louise

April 2017 - Would you read this wonderful article about the Edgemont House! - LINK

Top FIve


Easy Classic Goulash


2 pounds lean ground beef
2 large yellow onions, chopped
6 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 cups water
1/2 cup sofrito sauce (such as Goya®)
3 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
1 tablespoon seasoned salt, or to taste 3 bay leaves
2 1/2 cups uncooked elbow macaroni

Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.

Appetizer of the Month

Chocolate Cheesecake Deviled Strawberries


2 Pounds of Large Strawberries
8 oz package cream cheese room temp
1/2 cup salted butter room temp
3 cups powdered sugar
½ cup unsweetened cocoa powder such as Hershey’s
1 tsp. vanilla
¼ - ½ tsp. almond extract

Wash strawberries and leave in a colendar to drain well.
In the bowl of a stand mixer beat the cream cheese and butter for 30-60 seconds on high until combined. Add the powdered sugar, cocoa powder, vanilla and ¼ tsp. almond extract.
Beat on high several minutes, scraping sides occasional. When the mixture if fluffy and no lumps remain it is done. Taste and add additional ¼ tsp. almond extract if desired (it brings out the flavor of the chocolate and enhances the chocolate / strawberry combo.)
Slice strawberries in half leaving the stems attached. Arrange in on a deviled egg platter or your favorite tray.
Fit a pastry bag with a 1M sized frosting tip (I’m using a Wilton one with their numbering system) and pipe a row of cheesecake filling unto each half strawberry. Leftover filling can be used on additional berries, raspberries or frozen for future use. If you freeze it you will have to whip it up again after thawing.
These will hold for up to a few hours in the fridge. After some time the strawberries will start to look dry and less appetizing. Leftovers can be refrigerated for a few days.

Craft of the Month

Get ready for fall.....


Drink of the Month

Friendsgiving Martini

2 to 3 oz. Fulton’s Pumpkin Pie Cream Liqueur, well chilled
1 ½ oz. Pinnacle Whipped Cream Vodka well chilled
Whipped cream
Pumpkin pie spice
Brown sugar
Maple syrup

Pour a few tablespoons of brown sugar and ½ tsp. of pumpkin pie spice onto a small plate; mix thoroughly. On another small plate, pour a few tablespoons of maple syrup. Dip martini glass rim into maple syrup, then immediately into brown sugar/spice mixture. Pour vodka and liqueur into a shaker and mix well. Pour into rimmed glass. Top with a dollop of whipped cream and serve.

Here is a guide to having a Friendsgiving!

For a complete schedule of Tasting Bar events visit,





Visit the Colonial Tasting Bar at this link


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Plant of the Month

November 2017 - Carnation



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