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.
Last Fling at Casa de Destino
May 7 - Free Tour - Reservations Required
Come say farewell to the home we have all come to love and cherish. Tour the home and gardens, rain or shine, with a Chris H. Olsen signature cocktail and other complimentary refreshments. Learn more about Chris' new home, The Edgemont House, and his new adventures for the future. MAKE RESERVATION
March 2016 - Great new article written for "At Home" - download here
February 2016- Chris was recently featured in an "At Home" article about a pool project he worked on. Read the Full Article here
Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-stocked supermarkets or specialty grocers. If you’re not a fan of salmon, try the recipe with halibut instead. Serve with barley tossed with parsley and steamed broccolini. To double: Prepare a double batch of sauce in the large skillet, increasing reduction time as needed. Cook 2 1/2 pounds of salmon in two batches, adding oil as necessary.
Appetizer of the Month
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired
1 Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2 Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3 Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
Craft of the Month
You can do this!
Drink of the Month
6 – 8 quarters fresh lime
6 – fresh mint leaves
½ oz simple syrup
1 ½ oz Herradura Blanco Tequila
½ oz Cointreau
In a shaker, add the first three ingredients and muddle together.
Fill the shaker with ice.
Add Tequila and Cointreau and shake vigorously.
Serve in a highball glass with salted rim.
This cocktail will be featured at the Colonial Wines and Spirits Tasting Bar on March 17.