Chris H. Olsen

HomeBioYouTubeBlogPortfolioShopArticlesUpcoming EventsSpeech TopicsContact/Bookings



(Above) Check out Chris talking about Pathways to Beauty!
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.
Sign up for our Newsletter!

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


Todays THV


At Home Blog

Botanica Gardens


Colonial Wine & Spirits


January 2018 - Chris talks about things that are Winter Hardy.


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


Top FIve


Cherry soup with whipped mascarpone & caramelised almonds


100ml red wine
100ml prosecco
75g golden caster sugar
1 cinnamon stick
1 thyme sprig
2 vanilla pods, split and seeds scraped out
600g cherries
, pitted and cut in half
For the caramelised almonds
50g golden caster sugar
75g blanched roasted almonds
For the whipped mascarpone
100ml double cream
100g mascarpone
2 tbsp icing sugar


To make the poaching liquor, put the wine, Prosecco, sugar, cinnamon, thyme sprig and vanilla pods with seeds in a large saucpan. Bring to a simmer, then drop in the cherries. Simmer for 3 mins, then remove from the heat and leave to cool. Can be prepared 2 days ahead and kept in the fridge.

To make the caramelised nuts, tip the sugar and 25ml water into a saucepan. Heat gently without stirring until the sugar melts, then keep cooking until you have a golden caramel. Add the nuts to the pan, stir until they are coated in caramel, then tip onto a sheet of baking parchment and leave to cool. Once set, break the caramel into pieces.

While the cherries and almonds are cooling, whisk the cream, mascarpone and icing sugar in a bowl to stiff peaks, then set aside. When the soup is cool, remove the vanilla pods, cinnamon stick and thyme sprig, then ladle into dessert bowls. Top with a large spoon of mascarpone and caramelised nuts.


Appetizer of the Month

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.

Craft of the Month

Get ready with Spring Bulbs!


Drink of the Month


· 1 1/2 oz Basil Hayden’s Bourbon
· 1 oz Graham’s Ruby port, the sweeter the better
· 1 oz Kahlua
· 1 1/2 oz heavy cream
· Ground nutmeg

In a shaker filled with ice, add first four ingredients and shake vigorously. Strain into a large chilled martini glass. Gently sprinkle nutmeg on top.

For a complete schedule of Tasting Bar events visit,






Visit the Colonial Tasting Bar at this link


Find them on Facebook here:

Plant of the Month

February 2018 - Larkspur


Click here to view older archived stories from


All content owned by Chris H. Olsen • Copyright 2017 • View Disclaimer