Chris H. Olsen

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(Above) How about some backyard privacy this Summer?
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


July 2018 - This article was fantastic! You have to read it! LINK

March 2018 - Check out this awesome ten page article on the resurrection of the Edgemont House! Link to Article

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


Pork Chops with Raspberry Sauce


1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
Morton Iodized Salt
1/4 teaspoon pepper
Crushed Red Pepper Flakes
Bold and spicy addition to sauces and marinades.

4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)


Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Appetizer of the Month

Cannellini Bruschetta:

Combine 1 drained can cannellini beans, 1 cup chopped drained giardiniera (Italian pickled vegetables) plus a splash of brine from the jar, 1/4 cup diced provolone and 2 tablespoons each chopped parsley and olive oil. Serve on toasted Italian bread.

Craft of the Month

You have to grow these!


Drink of the Month

Ginger-Orange Beer Cocktail

- 2 limes
- 1 oz. Pierre Ferrand Dry Curaçao
- 2 cans Peroni Italian beer
- Hefeweizen beer glasses

(For simple syrup)
- 1 2-inch piece of ginger, peeled
- 1/2 cup water
- 1/3 cup sugar

Combine ginger, water and sugar in a sauce pan. Bring to a boil, stir until all the sugar dissolves, and simmer over low heat for 5 minutes to create simple syrup. Pour the mixture into a glass, ginger and all, and place in the refrigerator to cool. When the ginger syrup is cool, strain and divide between two large Hefeweizen glasses (about a 1/4 cup of simple syrup each). Into each glass, add the juice of one lime and ½ oz. of orange liqueur. Fill each glass with beer and stir.






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Plant of the Month

June 2018 -Sweet Pea


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