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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Todays THV


At Home Blog

Botanica Gardens


Colonial Wine & Spirits



July 2017 - Be sure and check out the Edgemont House website - and inquire about tours!

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

March 2017 - It's time to Mulch People!


February 25th and 26th 2017 - Chris had a great time at the Arkansas Flower and Garden Show in Little Rock! More pics of our booths here.


Top FIve


Barbecued oysters with garlic, paprika & Parmesan butter

12 rock oysters
chunks of bread, to serve (optional)
For the butter
60g butter
, at room temperature
1 tsp parsley
50g parmesan
, grated
2 garlic cloves, crushed
1 tbsp lemon juice
1 tsp cayenne pepper
2 tsp smoked paprika
1 tsp onion powder

In a small bowl, beat the butter until it’s completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.

Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.

Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

Appetizer of the Month

Mini Caprese Salad Bites

2 cups mini bocconcini pieces
2 cups cherry tomatoes
a bunch of fresh basil
salt and pepper to taste Coupons
1 cup balsamic vinegar

In a small skillet add the balsamic vinegar and cook over medium heat until it reduced to less than half and thickened. Make sure you stir occasionally. It should only take about 5 to 10 minutes, depending on the amount you're reducing.
Take a toothpick and on it stick a bocconcini, a basil leaf and a cherry tomato. Repeat with remaining ingredients.
Season with salt and pepper.
Using a teaspoon drizzle some of the balsamic reduction onto each appetizer.

Craft of the Month

You could do this in YOUR backyard!



Drink of the Month

Colonial has a new party planning guide online for hosting a book club.
Check it out here:

Southern Jam

2 ½ oz Belle Meade bourbon
½ ounce lemon juice
5 raspberries
1 teaspoon raspberry jam

Garnish: edible flower and raspberries

Combine bourbon, lemon juice, raspberries and raspberry jam in a shaker. Shake mixture, then strain over fresh ice into a rocks glass and garnish with raspberry and flower.

For a complete schedule of Tasting Bar events visit,

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This cocktail will be featured at the Colonial Wines and Spirits Tasting Bar in October.



Visit the Colonial Tasting Bar at this link


Find them on Facebook here:

Plant of the Month

July 2017 - Astilbe Bressingham Beauty July flowering, prefers a moist soil but will grow in dry shade.




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