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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 lunches 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

Introduction to Baking: Pie, Tart & Galette for the Holidays

Monday November 9  
6:00 PM, $39

This is a hands-on introduction to making pie & tart dough. We will an apple crostata (open faced pie), perfect pumkin pie, and Macrini Bakery's Holiday Tart with pecan , orange zest, tangy cranberries with sweet custard filling.

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 February 9

Boiled Chinese Dumplings (Appetizer)

1/2 dozen - $6.50
One dozen - $12

These superb little dumplings are filled with a mixture of steamed napa cabbage, scallions, ginger, garlic, ground pork, seasoned with soy and sesame oil. Dumplings are frozen. You boil for a few minutes. Served with dipping sauce.

Chinese Beef & Asparagus in Black Bean Sauce (Healthy & Gluten-Free)

Serves 2 -  $24   
Serves 4 - $44  
Serves 6 – $59

Marinated strips of flank steak stir-fried with asparagus in my flavorful black bean sauce. Served with jasmine rice.

Kung Pao Chicken (Gluten-Free)

Serves 2 -  $22   
Serves 4 - $40  
Serves 6 – $54

This is a popular Classic Chinese dish. Moist chunks of chicken thigh are marinated ginger, garlic, rice wine, soy sauce. The chicken is stir-fried with spicy Sichuan pepper, diced red bell pepper, peanuts with a sauce of soy, Chinese black vinegar, sesame sauce. Served with jasmine rice.

Five-spice Vegetable Lo Mein (Vegetarian or Not, Healthy)

Serves 2 -  $20   
Serves 4 - $48  
Serves 2 with chicken breast - $25
Serves 4 with chicken breast - $45

Noodles are very traditional for Chinese New Year as they represent a long life. These stir-fried noodles feature garlic, mushrooms, scallions, yellow bell pepper, julienned carrot, snow peas, & bok choy.

Menu for Thursday February 11

Chicken with Forty Cloves of Garlic

Serves 2 - $24
Serves 4 - $44
Serves 6 - $59


Classic French cut up chicken with blanched garlic cloves that become soft, sweet and mellow when cooked with cognac, white wine, thyme & cream. Served with Moroccan Couscous.

Pastrami Ribs

Each rack serves 2 - 3 adults
$28

Love pastrami? Love moist, fall-off-the bone ribs? Enjoy interesting twist on ribs. Baby back ribs are rubbed with a spice mixture used to make pastrami. The ribs are slow roasted until tender. The ribs are basted with a mixture of soy, honey, mustard & vinegar and finished under the broiler until crisped. Served with buttermilk cole slaw.

Soups, Sides & Salads
for Thursday Feb. 11

Mixed Green Salad (Vegetarian & Healthy & Gluten-Free)

Small - $6 
Large - $10

Tender mixed salad greens with French Vinaigrette (not orange-red French dressing).

Clear Beet Borscht with Mushrooms (Healthy, Vegan, Gluten-Free)

1 Quart - $15

The secret to this soup is good stock and a lot of love. This soup has two homemade stocks: one made from dried porcini, the other a vegetable stock.  The stocks are combined with chopped porcini mushrooms, julienned beets with a touch of lemon and sugar to make a pretty pink soup.

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Walla Walla Foodie Blog

Walla Walla Foodie Blog

Colleen at Scarborough Beach, Rhode Island

Rhode Island Stuffies

I just returned from a visit back home in Rhode Island. Yes, it is the smallest state, but with a beautiful coastline and with great seafood.

A popular appetizer is Stuffed Clams, or Stuffies, to native Rhode Islanders.

Stuffies

Serves 6 - 8

15 slices white bread

3 TB olive oil

¾ pound chorizo sausage

6 cloves garlic minced

2 ribs celery, fine chopped

1 small onion, fine chopped

1 green bell pepper, chopped 

2 ½ pounds chopped clams

¾ cup clam juice

6 TB chopped parsley

3 TB lemon juice

1 ½ TB tabasco sauce

1 ½ TB Worcestershire 

6 TB butter cut in pats

salt and pepper

16 clam shells (optional)

Lemon wedges and paprika

Directions:

1. Reheat oven to 275 degrees. Pulse bread in food processor into fine crumbs. Transfer to baking sheet, and take until dried, 15 - 20 minutes. Toss occasionally.

2. Increase oven temperature to 425. Heat oil in skillet and add sausage and cook until rendered. Add onion, celery, garlic, and peppers until softened. Add clams, clam juice, parsley, lemon juice, tabasco, Worcestershire. Simmer and add butter. Add breadcrumbs and salt and pepper. 

3. Divide stuffing between clam shells (can be purchased on-line). Bake on baking sheet for 22 - 25 minutes, until brown. Sprinkle with paprika and serve with lemon wedges.

Easy Tomato Recipes

chefcolleen:

Sauce in 6 Minutes

One of the easiest, freshest sauces starts with minced garlic added to one to two tablespoons of hot extra-virgin olive oil. Sauté for about a minute, then carefully pour in a half-cup of cold stock. Add chopped paste tomatoes—no need to peel them first—season to taste with salt and pepper, and simmer for 5 minutes. Turn off the heat, add two handfuls of chopped basil, and serve immediately over pasta. It’s a heavenly summer dish that showcases the power of fresh organic produce.

Tomato Relish - serves 4

Whisk 2 TB balsamic vinegar and 1 TB chopped fresh oregano in a medium bowl. Gradually whisk in 3 ounces of extra-virgin olive oil. Mix in1/3 cup of drained diced canned green chiles and 2 chopped green onions. Cover and chill. Can be make 6 hours ahead of time. One hour before serving, add 3 diced fresh tomatoes and toss to coat. Season with salt and pepper. Let is rest at room temperature to develop the flavors.

Easy Tomato Recipes

Sauce in 6 Minutes

One of the easiest, freshest sauces starts with minced garlic added to one to two tablespoons of hot extra-virgin olive oil. Sauté for about a minute, then carefully pour in a half-cup of cold stock. Add chopped paste tomatoes—no need to peel them first—season to taste with salt and pepper, and simmer for 5 minutes. Turn off the heat, add two handfuls of chopped basil, and serve immediately over pasta. It’s a heavenly summer dish that showcases the power of fresh organic produce.

Tomato Relish - serves 4

Whisk 2 TB balsamic vinegar and 1 TB chopped fresh oregano in a medium bowl. Gradually whisk in 3 ounces of extra-virgin olive oil. Mix in1/3 cup of drained diced canned green chiles and 2 chopped green onions. Cover and chill. Can be make 6 hours ahead of time. One hour before serving, add 3 diced fresh tomatoes and toss to coat. Season with salt and pepper. Let is rest at room temperature to develop the flavors.

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