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



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

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

Top FIve


Lamb L'Arabique


2 tablespoons olive oil, divided
2 pounds lamb shanks
1 large onion, quartered
4 cloves garlic, chopped
6 cups roma (plum) tomatoes, chopped
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 cup cooked lentils
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1 teaspoon finely chopped green chile peppers
1 dash hot pepper sauce


Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.

Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

Appetizer of the Month

Creamy Potato and Roasted Red Pepper Dip


2 russet potatoes russet potatoes (about 1 pound), scrubbed
Kosher salt
6 medium cloves garlic cloves garlic
3/4 cup whole blanched almonds
1/2 cup plus 2 tablespoons extra-virgin olive oil extra-virgin olive oil, plus more for drizzling
2 whole jarred roasted red peppers, rinsed and patted dry
1/2 cup fresh flat-leaf parsley leaves
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh lemon juice
3 tablespoons white wine vinegar white wine vinegar
Baked pita chips and/or warm fresh pita bread wedges, for serving


Craft of the Month

Get ready for fall.....


Drink of the Month

Candy Corn Cocktail

· 3/4 ounce Absolut® Vanilla Vodka
· 1/2 ounce Creme de Cacao
· 1/2 ounce Butterscotch Schnapps
· 2 ounces orange juice
· 1 tablespoon dark cocoa powder

Prepare the rim of a Martini glass by rimming it in orange juice. Dust the rimmed glass with dark cocoa powder.

Add about a half cup ice into a shaker. Add all the spirits and remaining orange juice. Shake and very carefully pour into the glass. Be careful not to spoil the cocoa dusted rim.

Garnish with an Orange Peel Twist and a few pieces of candy corn on a skewer.
Note: This cocktail is easy to prepare in larger batches, and is perfect at Halloween parties.

For a complete schedule of Tasting Bar events visit,


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

October 2017 - Delphinium



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