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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

Deeper into Vegetarian Indian Cooking

Monday October 12  
5:45 - 8:30 PM, $40

This is a hands-on intermediate class for those who are familiar with Indain spices. We will make an addictive chickpeas salad, paneer (fresh pressed cheese), and shahi paneer, which is a rich curry with tomato, onion, whole spices, cashew paste, cream, paneer and aromatic saffron & garam masala. 

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 September 1

Savory Lamb Shanks

Serves 2  - $25   
Serves 4  - $45

Braised lambs shanks with paprika, cayenne, thyme, garlic, onion, brandy, sundried tomatoes, broth and rosemary. Garnished with gremalata (garlic, lemon peel & parsley). Served with baked polenta.

Chicken Cutlets Veronique

Serves 2 - $22   
Serves 4 - $39

This is variation on a French classic. Boneless, skinless chicken cutlets are cooked in butter with shallots and fresh tarragon. The chicken is finished in a delightful sauce of white wine, green grapes, and cream. Served with tiny local potatoes.

The Big Salad:  Spinach Salad with Beet or Beef (Healthy, Vegetarian or Not)

Serves 4 - $22 Vegetarian 
Serves 4 - $35 with Beef

This spinach salad has roasted beets & sauteed mushroons with fresh herbs and hearty dressing of Balsamic, Dijon, lemon and olive oil. It is garnished with homemade croutons. Option of adding marinated grilled sirloin steak.

Menu for Thursday September 3



Posole Rojo (Pork & Hominy Stew)

Serves 2 -$22  
Serves 4 -$40
Serves 6 - $55

A warming Mexican stew of slow simmered pork country style ribs in broth with onion, garlic and oregano.  The broth is enhanced with a chile puree & hominy. Served with tortilla strips, shredded romaine, chopped white onion, diced radish, & lime wedges.

Orecchiette with Spicy Sausage

Serves 2 - $22   
Serves 4 - $39

Orecchiette are little ear shaped pasta which will capture a spicy Italian sausage sauce made with scallion, garlic, sliced cremini mushrooms, cherry tomatoes, Parmesan cheese with broth. Garnish with more Parmesan cheese.

Rotini with Lemony Summer Squash and Baby Artichokes (Vegetarian)

Serves 2 - $22 
Serves 4 - $39

Tri-color rotini is tossed with a sauce of thinly sliced zucchini, baby artichokes, garlic, rosemary, lemon, pasta water, Feta and capers. 

Soups, Sides & Salads
for week of August 31


Caesar Salad

Small - $9
Large - $15

Crisp romaine lettuce tossed with homemade croutons, Parmesan cheese & Colleen’s garlicky Caesar  dressing (no raw egg).

Garlic Bread (vegetarian)

Small - $4
Large - $6

Italian bread partially sliced and spread with a roasted garlic butter. You bake.

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Walla Walla Foodie Blog

Walla Walla Foodie Blog

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.

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.

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