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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Colonial Wine & Spirits



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


Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs Recipe


1 pound (450g) large shrimp, peeled and split down the back, veins removed

Kosher salt

1/4 teaspoon baking soda

4 tablespoons (60ml) extra-virgin olive oil, divided, plus more as needed

4 teaspoons (16g) minced garlic (about 4 medium cloves)

Pinch red pepper flakes

1/2 cup (120ml) dry vermouth

3 tablespoons (45g) unsalted butter, cut into tablespoon-size pieces

1 tablespoon (15ml) fresh juice and 1 teaspoon (4g) grated zest from 1 lemon

2 teaspoons (8g) minced parsley, tarragon, and chives


1. In a large bowl, toss together shrimp with 3/4 teaspoon (3g) kosher salt and baking soda until evenly coated. Let stand for at least 10 minutes and up to 1 hour.

2. In a large skillet, heat 3 tablespoons (45ml) olive oil over high heat until shimmering. Add half of shrimp in an even layer and cook, stirring and turning shrimp occasionally, until pink, barely cooked through, and just starting to turn lightly golden in spots, about 2 minutes. Using a slotted spoon, flexible slotted offset spatula, or tongs, transfer shrimp to a plate. Repeat with remaining shrimp, adding more oil if necessary.

3. Add remaining 1 tablespoon (15ml) olive oil to skillet along with garlic and red pepper flakes and cook, stirring, until garlic is just starting to turn golden, about 1 minute; lower heat if necessary to prevent scorching.

4. Add vermouth and boil over high heat, stirring and scraping up any browned bits, until raw alcohol smell is mostly gone and vermouth has reduced by about half, about 3 minutes.

5. Add butter and cook, stirring and swirling pan rapidly as butter melts to create a silky, emulsified sauce. Remove from heat, add lemon juice, and season with salt. Return to medium heat and bring to a simmer, stirring constantly. (If sauce breaks, whisk in a teaspoon or two of water until sauce emulsifies again.)

6. Return shrimp to skillet, add herbs and lemon zest, and toss until shrimp are coated in sauce and warmed through. Serve immediately.

Appetizer of the Month

While it may not technically be an appetizer - who doesn't love cornbread? This is a great take on this classic southern favorite.

Southern-Style Brown Butter Cornbread Recipe

4 tablespoons unsalted butter
1 1/4 cups whole milk
2 large eggs
1 1/2 cups coarse cornmeal
1/2 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt


1. Preheat oven to 375°F.

2. In a small skillet, melt butter over medium heat. After butter has melted, let continue to cook, stirring frequently, until butter has browned, about 3 minutes. Transfer to cake pan.

3. In a small bowl, whisk together eggs and milk.

4. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in egg mixture until combined.

5. Pour batter into pan and smooth out the top. Bake until golden and a cake tester comes out clean, about 25 minutes.

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:

Pisco Sour
Inspired from Truman Capote’s Breakfast at Tiffany’s

1 egg white
2 1/2 ounces Pisco Capel – Do not substitute for Peruvian Pisco
1/2 ounce simple syrup
3/4 ounce fresh lemon juice
Dash Angostura Bitters

In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.

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


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Plant of the Month

May 2017 - Amaryllis



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