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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
Size & Price
Item #3
Size & Price
Item #4
Size & Price
Comments?
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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Who We Are

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.

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What We Do

What We Do

Catering

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

Cooking Classes

Attend one of our scheduled classes, set up a course for a group, or receive personalized training -- at our place or yours.  We have classes on a variety of topics for all skill levels. Click on "Cooking Classes" above to see our current schedule.

Visitor Services

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

Weekly Menus

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!

Gift certificates are available for any of our services.

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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 above to see our menus, then contact us to make all the arrangements.

Please review our Catering Terms & Conditions

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Cooking Classes

Cooking Classes

South of the Border Fiesta

Monday July 13, 5:45-8:30PM  
$39

Enjoy the colorful and vibrant food of Mexico. Don’t think fast food, think fresh ingredients prepared with love. Cactus salad, corn tortilla for both chicken and vegetarian enchiladas with tomatillo sauce, and fish tacos with salsa.

New England Summer Fare - minimum enrollment 6

Friday June 19, 5:45 – 8:30 PM   
$65

How I miss the New England foods I grew up with -- I would love to share them with you! We'll start by making New Haven style pizza, truly the best I have ever eaten. Then we will make New England clam chowder, Rhode Island Clam Cakes (fritters). Finally, we'll reenact the war of the lobster rolls.  I will fly in in fresh Maine lobster, which you will learn how to cook and crack to make both kinds of these lovely lobster rolls. Who will win: Connecticut or Maine? 

Introduction to Baking: Pies, Tarts, Galettes

Monday August 3, 6:00 PM   
$39

Enjoy the fresh fruits available in the Walla Walla valley. This is an introductory baking class where you will learn to make different doughs for fruit and savory pies, tart and galettes (open faced pies).

Farm Market Luncheon

Saturday, August 16, 10:00 AM – 1:00 PM  
$45

You can join me for an optional tour of the Farmer’s Market (9:00 AM), where I will be choosing produce to make our three-course seasonal luncheon. We will get busy in the kitchen to make Chilled Walla Walla Onion soup in Lemon Cucumber Bowls, Grilled Rosemary-Mustard pork with fresh peach sauce, fresh corn cakes and a Blueberry-Lemon galette. Enjoy lunch with a great view of the Blue Mountains. This is an intermediate class. 

Please review our Cooking Class Terms & Conditions

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Visitor Services

Visitor Services

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

Our services include:
•prepared meals
•gourmet dinners
•party appetizers
•kitchen stocking & grocery shopping
•cooking classes & culinary tours
•picnics & box lunches

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. Out-of-town groups may enjoy a private, hands-on cooking course, a tour of the culinary sites of the valley, or both.

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Weekly Menus

Weekly Menus

Menu for Tuesday June 2

Fresh Copper River Salmon (Healthy, Gluten-Free

Individual packet - $14

Six-ounce salmon fillet is placed over a bed of baby Walla Walla onion then topped with cherry tomatoes & basil and wrapped in foil. You bake 10 – 12 minutes. Served with French Green lentils cooked with onion, leek, thyme, garlic, chopped celery, carrots, in broth with tomato paste. The lentils are finished with a touch of red vinegar.

Chicken Breast with Tarragon Cream

Serves 2 - $22 
Serves 4 - $39  


Boneless, skinless chicken breast are cooked in butter, chicken broth, white wine, shallots, lemon juice and fresh tarragon. Served with rice pilaf.

The Big Salad: Farro Salad (Healthy, Vegetarian)

Serves 4 - $25  


Farro is cooked in apple juice with bay leaves to enhance the flavor. The grain is mixed with parsley, Parmesan cheese, grape tomatoes, sliced radishes in a lemon vinaigrette. Garnish with optional pistachio nuts.

Menu for Thursday, June 4

Cuban-Style Pork Shoulder (Gluten-Free)

Serves 2 –  $20   
Serves 4 –  $34
Serves 6 - $46

Lean ground turkey and mild Italian sausage are mixed with breadcrumbs, egg, herbs, finely chopped onion & shredded carrots & zucchini. This is a sneaky way to get an extra serving of vegetables. Served with creamy gravy flavored with sun-dried tomatoes.  Served with healthy buttermilk mashed potatoes.

Spicy Chicken Thighs with Summer Squash (Healthy, Gluten-Free)

Serves 2 - $21
Serves 4 –  $36 


Boneless, skinless chicken thighs are tossed with spice rub including curry powder, garlic powder & smoked paprika.  The chicken is broiled on top of sliced zucchini & yellow squash. The chicken is glazed with honey, Dijon and apple cider vinegar. Served with baked yam.

Corn Chowder  (Vegetarian & Healthy)

1 Quart - $16

Fresh corn kernels, bell peppers, Walla Walla onions, diced potatoes are simmered in vegetable broth and half & half. The corncobs simmer in the chowder to boost the sweet corn flavor. Garnish with basil.

Soups, Sides & Salads
for the week of June 1


Shredded Iceberg and cucumber salad (Vegetarian & Healthy & Gluten-Free)

Small - $8
Large -  $15

with Walla Walla salad onions, and radishes with a yogurt, honey and tarragon dressing.

Skillet Buttermilk Corn Bread (Vegetarian & Yummy) 

½ - $6    
Whole - $10  

This continues to be a customer favorite. Nicely browned on the outside, and moist on the inside. Butter and honey put it over the top!

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Walla Walla Foodie Blog

Walla Walla Foodie Blog

Intro. to Indian Cuisine -- Monday March 30

Dear foodie friends,

Last week my friends and I saw the movie, Second Best Marigold Hotel, then I hosted an Indian dinner. It was so much fun and there was great interest in learning about Indian food.

I am offering an Introduction to Indian Cuisine on Monday March 30, 5:45 - 8:45 PM for $35 per person. This is a beginner’s hands-on cooking class where you will learn about Indian spices and how cooks extract flavors in many different ways.

The menu will not be too exotic or spicy hot. We will make a popular dish called Butter Chicken, cucumber raita, lentils (dal) with whole spices, stir-fried carrots with cumin and lime, basmati rice. We will also enjoy purchased naan, a flatbread.

Please call or email me to register by Saturday.

If you attend this class, you will get a $5 discount on one of the Intermediate Indian cooking classes later this year.

Bon Appetit,


Chef Colleen

Personal chef service rings in milestone

By VickiHillhouse

As of Tuesday, March 10, 2015

Personal chef service What’s Cooking is turning up the heat on its brand as the business celebrates its fifth anniversary.

Owner and chef Colleen Farnham has unveiled a new look and website.

Still located at chefcolleen.com, the updated site features a new logo and a modernized design. The previous site, Farnham said, was becoming dated. The new version “should make finding information, placing orders, and just getting in touch an easy experience,” she said.

Not familiar with What’s Cooking? The business offers catering, cooking classes and personal chef services. Among its most popular offerings: Visitor Food Service, which provides out-of-town guests with prepared meals, catering services, box lunches for wine tasting expeditions and even a grocery shopping service. Those renting vacation homes are among the biggest users, Farnham said.

If you’d like a taste yourself, Farnham has an anniversary offer. Those who order an entree on St. Patrick’s Day will get a free dessert.

For our fifth anniversary -- a new logo and web site!

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