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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

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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

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Catering

Entertaining? Click on the links 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

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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

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Intro to Indian Cuisine

Monday, March 30 5:45-8:45 PM  
$35

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, so I am addin Introduction to Indian Cuisine to my class schedule. 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 register by Saturday March 28. If you attend this class, you will get a $5 discount on one of the Intermediate Indian cooking classes later this year.

Knife Skills 101

Saturday April 11, 9:30AM-12:30PM 
$35

In this beginner’s class you will learn how to safely use common kitchen knives. Improving your knife skills will help reduce your cooking time. You will learn, slicing, chopping, dicing, segmenting and julienne cuts for vegetables and fruit. We will make a soup and two salads for lunch.

The Secrets of Stir Frying

Wednesday April 29 , 5:45-8:30PM
$44

Learn the secrets to successful stir-fried dishes. This is a quick, healthy, versatile method of cooking. In this hands-on class we will make pork mu shu (stir-fry pork & vegetables with Mandarin pancakes), Beef with Asparagus in black bean sauce, and Kung Po Chicken.

South of the Border Fiesta

Monday May 4, 5:45-8:00PM 
$39

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

New England Summer Fare

Friday June 19, 5:45 – 8:30 PM  
$60 
Minimum enrollment of 6 students.

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? 

Please review our Cooking Class Terms & Conditions
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Visitor Services

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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.
We hope you will enjoy visiting the Walla Walla valley as much as we love living here.
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Weekly Menus

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Menu for Tuesday March 31

Buttermilk Fried Chicken

½ chicken - $22
Whole chicken - $39

Chicken pieces brined to keep them moist. The pieces are dredged in flour and my secret spices, dipped in buttermilk, then dredge again. The result is crispy juicy chicken. Served with creamy old-fashioned potato salad.

Sausage Ragu

Serves 2-3  $22 
Serves 4 – 6 $39

This version of ragu (meat sauce) is lighter than traditional versions. Italian sausage is slowly sautéed with onion, white wine, tomato paste. The smooth flavor comes from the addition of a little cream, which pulls all the flavors together.  Served with Italian  ziti, which captures the sauce perfectly.

Southwestern Black Bean & Quinoa Salad 
(Vegan & Gluten-Free)

Serves 4 - $25
Add Mexican cheese - $3.00
Add wheat tortilla - $2.00

Nutritious quinoa is mixed with flavorful black beans with garlic, green onion, roasted red pepper, corn kernels, cumin, chili powder & cilantro is a zippy lime dressing.  If you like guacamole, please see side dishes.

Menu for Thursday, April 2

Basil Shrimp with Feta & Orzo
(Healthy & Gluten-Free)

Each packet serves 2 - $24

Orzo pasta is mixed with diced tomato, sliced green onion, crumbled feta, lemon juice and zest. Orzo is topped with shrimp and basil. It is presented in a foil packet, which you bake for 25 minutes.

Roast Pork Tenderloin with Rhubarb (Healthy & Gluten-Free)

Each tenderloin serves 2-3  $25

Lean pork tenderloin is marinated in fresh sage, garlic and olive oil. The pork is wrapped in prosciutto and roasted on a bed of fresh rhubarb, which creates a lovely sauce. Served with parsley potatoes.

Pasta with Provencal Wine Sauce
(Vegan, Healthy)

Serves 2 - $18
Serves 4 - $29

Rigatoni tossed with tomato sauce with onion, red wine, garlic, black olives, capers, basil and parsley.

Soups, Sides & Salads for the week of March 30

Roasted Garlic Bread

½ loaf -$3.50
Whole - $6

Garlic is roasted so it is sweet, then it's mixed with butter.

Colleen’s Guacamole
(Healthy, Vegan & Gluten-Free)

½ cup - $3.50
1 cup - $6

Fresh avocadoes, garlic, red onion, lemon juice & a touch of tabasco.

Spinach & Mushroom Salad
(Vegetarian & Healthy)

Small - $7
Large - $12.50

Fresh Spinach with sliced mushrooms, red onion rings with sweet sour cream dressing.

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Walla Walla Foodie Blog

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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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