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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Chris H Olsen

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At Home Blog

Botanica Gardens


Colonial Wine & Spirits



Last Fling at Casa de Destino
May 7 - Free Tour - Reservations Required
(501) 614-3000

Come say farewell to the home we have all come to love and cherish. Tour the home and gardens, rain or shine, with a Chris H. Olsen signature cocktail and other complimentary refreshments. Learn more about Chris' new home, The Edgemont House, and his new adventures for the future. MAKE RESERVATION

March 2016 - Great new article written for "At Home" - download here

February 2016- Chris was recently featured in an "At Home" article about a pool project he worked on. Read the Full Article here

January 2016 - Another new article in Arkansas Business - click for large version

January 2016 - Great "At Home" article featuring Chris (who also made the cover)
download here

Top FIve


Though this glaze has just a few ingredients, it gives broiled salmon a tasty savory-sweet crust. Grade B maple syrup’s stronger flavor works well here.

  • 1/2 cup pure maple syrup (preferably grade B)
  • 1/4 cup soy sauce
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. center-cut salmon fillets, pin bones removed

Combine the maple syrup, soy sauce, and lemon juice in a 1-quart saucepan, and bring to a simmer over medium-high heat. Reduce the heat to medium, and cook until syrupy, 7 to 10 minutes. Position a rack 6 inches from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil.

Place the salmon on the foil skin side down, and season generously with salt and pepper. Broil the salmon until it looks opaque, about 3 minutes. Brush each fillet liberally with the maple glaze, and then continue to broil until cooked to your liking, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Immediately brush with the remaining glaze and serve.

Appetizer of the Month

Goat Cheese Balls with Herbs, Pecans, & Bacon

makes 16-20

6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 tablespoons chopped thyme or basil, divided
Cracked black pepper
1/4 cup pecans
Apple slices, to serve

Cut each piece of bacon in half. Place the bacon in a large skillet without overlapping the slices, and turn the heat on low. Cook on low for about 15 minutes, turning frequently, until the bacon is quite crispy. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease.

While the bacon is cooking, whiz the goat cheese, cream cheese, 1 tablespoon of herbs, and a few turns of cracked black pepper in the food processor. Whiz until creamy and well-mixed, then form small balls, about the size of the tip of your thumb. Insert lollipop sticks. Put in the freezer for 20 minutes to firm up a little more. (Don't let them freeze all the way; just help them firm up. You can also place them in the refrigerator for a longer period of time.)

Clean out the food processor. Crumble in the cooled bacon, the remaining tablespoon of herbs, and the pecans. Whiz until very fine and crumbly; it should be as fine as your food processor will make it.

Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn't immediately stick.

Place the balls in a container on their sides and refrigerate until serving. Serve on full rounds of sliced apple. These are delicious eaten together with apple; take a bite of one and then of the other.

Extra-bacon option: If you aren't content to simply roll these in bacon, then fry an additional two strips of bacon and crumble them into the cheese mixture itself.

Craft of the Month

You can do this!



Drink of the Month

The Rob Roy

This drink is basically a Manhattan made with Scotch instead of Bourbon. Because of the simplicity of the drink, the Scotch you choose make a very big difference. Most people opt for a blend, but for this recipe the beauty of a Single Malt will shine through. In this case, a 12 Year-Old Cragganmore.
2 Oz 12 Year-Old Cragganmore Single Malt Scotch
¾ Oz Dolin Sweet Vermouth
Dash of Peychaud's Bitters
Cherry for garnish
Pour Ingredients into shaker with ice. Shake well and drain into a cocktail glass. Add the cherry for garnish and enjoy.


This cocktail will be featured at the Colonial Wines and Spirits Tasting Bar on March 17.



Visit the Colonial Tasting Bar at this link


Find them on Facebook here:

Plant of the Month

Hydrangea - April



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