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



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

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


Chicken Salad-Stuffed Avocados

Ingredients 4 servings

1 pound boneless, skinless chicken breast
⅓ cup low-fat plain Greek yogurt
¼ cup mayonnaise
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
¾ teaspoon salt
½ teaspoon ground pepper
1 cup diced celery
1 cup seedless red grapes, halved (optional)
¼ cup toasted chopped pecans
2 firm ripe avocados, halved and pitted


Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165°F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes. Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine. To serve, fill each avocado half with about ½ cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)
To make ahead: Refrigerate chicken salad (Steps 1-2) for up to 3 days; fill avocados just before serving.

Appetizer of the Month

Scandinavian Pickled Herring Bites


6 new or baby red potatoes (about 12 ounces)
⅛ teaspoon salt1
8-ounce container pickled herring fillets (see Note), drained
3 tablespoons reduced-fat sour cream
2 tablespoons finely chopped red onion
Fresh dill for garnishFreshly ground pepper to taste


Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size. Slice each potato into ¼-inch-thick slices (discard the ends). Sprinkle the potato slices with salt. Cut herring fillets into pieces small enough to fit on a potato slice. Place one piece of herring on each potato slice, dollop each with about ⅛ teaspoon sour cream and sprinkle with red onion. Garnish with dill and a grinding of pepper.
Make Ahead Tip: Refrigerate for up to 4 hours.
Note: Pickled herring are herring that have been cured in salt, rinsed and then packed in a vinegar-based marinade that can be flavored with wine, mustard, sherry or cream—any flavor will work in the recipe. Look for it in jars or tubs in the seafood department at most supermarkets.

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:

A Tea Thyme Smash

1 oz Tea Thyme syrup
½ oz fresh lemon juice
3 ounces Belle Meade Bourbon
Sprig of fresh thyme or lemon wedge, for garnish

Mound a lowball with lots of crushed ice. Add the syrup, lemon juice, and bourbon. Swirl ingredients with a bar spoon gently to avoid disturbing the ice. Garnish with a sprig of thyme or lemon wedge

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


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Plant of the Month

August 2017 - Freesia



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