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Please place your order for Tuesday by noon on Monday; we accept orders for Thursday until 5PM on Tuesday. Prepared food services are subject to sales tax of 8.7%; taxes are in addition to advertised prices.
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What’s Cooking? Personal Chef Service
Chef Colleen Farnham
509.540.2601

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Place your order

Please place your order for Tuesday by noon on Monday; we accept orders for Thursday until 5PM on Tuesday. Prepared food services are subject to sales tax of 8.7%; taxes are in addition to advertised prices.
Your Name *
Please enter your name
Your Email *
Please enter a valid email address
Your Phone Number *
Please enter a valid telephone number with area code
Your Order Items
Item #1 *
You must add at least one item before ordering
Size & Price *
This field must contain Alpha Numeric characters
Item #2 *
You must add at least one item before ordering
Size & Price *
This field must contain Alpha Numeric characters
Item #3 *
You must add at least one item before ordering
Size & Price *
This field must contain Alpha Numeric characters
Item #4 *
You must add at least one item before ordering
Size & Price *
This field must contain Alpha Numeric characters

What’s Cooking? Personal Chef Service
Chef Colleen Farnham
509.540.2601

Thank you! Order has been placed×
An error occurred and your order was not sent. Please try again.×
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What We Do

Catering

Weekly Menus

Visitor Services

Entertaining?
Click here to see our menus of  appetizers, seasonal meals, barbecue fare, brunches, box lunches, and holiday specials. If nothing on the menu strikes your fancy, we can work with you to arrange exactly the menu you are looking for.

Twice a week you can select from freshly prepared entrees, side dishes, soups, and salads delivered to your home. This week’s selections are just a click away!

Visiting the Walla Walla Valley? We can take care of all your food-related needs: prepared meals; menus for dinners, parties, barbecues, and brunches; box lunches for your wine tasting tours. We can even do your grocery shopping! Click here to learn more.

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Catering

Catering

Having a party? Order hors d’ouvres or full dinners from our seasonal choices, or contact us to design a custom menu. We also have menus for barbecues and brunches, box lunches for wine touring, and special holiday menus. Click the links below to see our menus, then contact us to make all the arrangements.

Download Our Menus Here

Please review our Catering Terms & Conditions
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Weekly Menus

Weekly Menus

 

Tuesday's Menu

October 23

Buttermilk Baked Chicken

Serves 2 - $23

Serves 4 - $42


Soaking chicken pieces in a buttermilk bath ensures the chicken stays moist. The chicken is dipped in cornflake and Parmesan mixture to give it incredible crunchiness when baked. Please specify breasts or thighs. Served with an autumn mash of potatoes, parsnips, and turnips.


Orecchiette with Red Wine-braised Sausage

Serves 2 - $22

Serves 4 - $39

This pasta dish celebrates fall. Mild Italian sausages are braised in red wine and olive oil until the liquids evaporate and the sausage starts to crisp and glaze. The sausage is served with orecchiette pasta (little ears), mixed with wilted Swiss Chard, garlic, nutmeg and hazelnut-herb pesto mixed with pasta water to create a delicious sauce. Two sausage per serving.


 

Thursday Menu

October 25

Chicken & Corn Chowder

Serves 2 - $18

Serves 4 - $32

This tasty chowder in perfect for a cold fall night.  Boneless chicken breast is browned in butter then shredded. The base of the chowder is onion, garlic, red potatoes, flour, homemade chicken broth, corn kernels and heavy cream. Garnished with chives.


Spiced Apple-Braised Pork Shoulder

Serves 2 - $24

Serves 4 - $42

Apple and pork are a classic combination. The sweetness of the apples balances the warm spice rub of ginger, mustard, cayenne and black pepper. The meat absorbs with spice rub overnight. The pork braises with apple, onion, apple cider vinegar, honey and water until incredibly tender. The meat is sliced and then roasted at high temperature until browned. Served with apples and pan sauce. Au gratin potatoes accompany this dinner.


 

Sides, Salads, and Soups

Marinated Beet Salad with Whipped Goat Cheese


Small - $11

Large - $16

Roasted beet wedges are marinated in shallot-balsamic dressing. The beets are served over a bed of mixed greens & baby spinach. The salad is garnished with dollops of whipped goat cheese flavored with a touch of cream, white vinegar. The salad is sprinkled with pistachios. 


Garlic Bread

Half - $5

Whole - $8

This is a customer favorite. Italian bread is slathered with roasted garlic butter. You bake in the oven

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Visitor Services

Visitor Services

What’s Cooking? Personal Chef Service can satisfy all your culinary needs while you visit the Walla Walla Valley.

Our Services Include

Prepared Meals

Dinner Parties

Party Appetizers

Picnics & Box Lunches

Kitchen Stocking & Grocery Shopping  

You can order from our standard weekly menus, or call us to have a fresh meal waiting when you arrive in town. If you are having a dinner party or a casual gathering, we can prepare everything from appetizers to full mutli-course meals. We can stock the kitchen in your guest rental and have a fresh meal waiting for you when you arrive. Going wine tasting or sight-seeing in the countryside? We can provide picnic baskets or box lunches. 

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Who We Are

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What’s Cooking? is a personal chef service serving the Walla Walla Valley in Washington State. Owner Chef Colleen Farnham left a career in education and training & development to pursue her passion for cooking. She attended the Western Culinary Institute (now Le Cordon Bleu) in Portland, OR, where she graduated with honors. After graduation, Colleen started What's Cooking? in Portland as service for families and individuals who were too busy to prepare home cooked meals. Colleen’s most rewarding culinary experiences were as a chef-instructor for Operation Frontline, where she taught cooking and nutrition classes for low-income families. She volunteered for six years and was recognized at the 2005 Share Our Strength conference as one of ten national recipe winners. Colleen moved to Walla Walla in 2007 with her husband, four dogs, and horse. After working at several local wineries, she restarted What’s Cooking? in 2010 and thoroughly enjoys cooking for her friends, neighbors, and visitors to the Valley.