Chris H. Olsen

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(Above) Chris H. Olsen's Edgemont House is featured on THV11 with Tom Brannon - their last Christmas together on THV. See more segments from the interview here: 1, 2, 3, 4, 5
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


Come be a part of our Vintage Market!

Vintage Christmas Market: Day 1 @ The Edgemont House
Dec 1 @ 6:00 pm – 9:00 pm

Vintage Christmas Market: Day 2 @ The Edgemont House
Dec 2 @ 10:00 am – 4:00 pm

Vintage Christmas Market: Day 3 @ The Edgemont House
Dec 3 @ 12:00 pm – 4:00 pm

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


Slow Cooker Chicken Thighs


1 tbsp. extra-virgin olive oil
6 bone-in or boneless chicken thighs
kosher salt
Freshly ground black pepper
1/2 c. low-sodium soy sauce
1/2 c. ketchup
1/4 c. honey
3 cloves garlic, minced
1/2 oz. freshly chopped ginger
2 tbsp. sriracha
Juice of 1 lime
Cooked rice, for serving
Freshly chopped cilantro, for garnish


In a cast-iron skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer chicken thighs to slow cooker.
Whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss to combine.
Cover and cook until no longer pink, on low for 6 hours or high for 2 hours. Serve with rice and garnish with cilantro.


Appetizer of the Month

Minted melon, tomato & prosciutto salad


about 500g different-coloured heirloom tomatoes, chopped into large chunks (smaller ones left whole or halved)
1 Charentais melon, segmented and cut into chunks roughly the same size as the tomatoes
12 slices prosciutto
handful mint
, leaves picked, shredded
crusty bread, to serve

For the dressing
1 ½ tbsp sherry or red wine vinegar
3 tbsp olive oil
1 tsp honey


To make the dressing, whisk all the ingredients together in a bowl and set aside.
Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.

Craft of the Month

Get ready for Christmas.....


Drink of the Month

Pom Christmas Cocktail

2 oz. Smirnoff Pomegranate vodka
1 oz. pomegranate juice
1 tbsp. pomegranate seeds
1 tbsp. honey
½ cup ice
Gosling Ginger beer
Sprig of rosemary

Pre-chill some clear cocktail glasses. A “rocks” glass works well. In a strainer, add vodka, pomegranate juice, pomegranate seeds, lime juice and honey. Shake well. Add ice to chilled glass. Pour mixture over ice and top with ginger beer. Garnish with rosemary sprig.

This recipe is easy to make in batches. Simply multiply ingredients by the number of cocktails required.

Here is a guide to having a Holiday Party!

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

December 2017 -



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