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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

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 18, 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 

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

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 April 21

Chinese Lemon Chicken (Gluten-Free)

Serves 2 – $20  
Serves 4 - $35

Boneless, skinless chicken breast is marinated, dipped in batter & fried so it is crisp on the outside but moist on the inside. It is served with a sweet lemon sauce the kids will love. Served with jasmine rice. 

Pork Paprika 

Serves 2 - $22  
Serves 4 - $39   
Serves 6 - $44

Cubes of lean pork tenderloin are browned and cooked with chopped sweet onion, roasted red peppers, garlic, white wine, tomato paste, flour, chicken broth and a dash of cider vinegar. Sour cream adds a nice touch to the sauce. Served with yolk-less egg noodles.

Big Salad of the Week: Citrus Soba Noodle Salad with Tofu & Vegetables  (Healthy, Vegan)

Serves 4 - $30

Soba noodles (Japanese buckwheat noodles) tossed with reduced orange juice vinaigrette with scallions and sesame seeds. It is mixed with stir-fried onions, broccoli, cauliflower, carrots & fennel with ginger & Swiss chard. Serve with a side of Sriracha for those who like a little spice.

Menu for Thursday, April 23

Garlic-Studded Pot Roast (Gluten Free)

Serves 2 - $22   
Serves 4 - $39

Slivers of garlic are inserting into a Sirloin tip roast then it is rubbed with spices. The roast is seared than braised with red wine, tomato paste, bay leaves with quartered onion, carrots, celery and new potatoes with beef stock.

Roast Turkey Breast (Gluten-Free) 

Serves 2 - $20  
Serves 4 –  $36

Brined and spice rubbed turkey breast is roasted and served with mashed potatoes and gravy.

Baked Fontina Ziti  (Vegetarian)

Serves 2 – 3 $25   
Serves 4 – 6 - $45

This dish sophisticated take on mac & cheese has a strong following. Many who have tasted it say it is the best baked macaroni ever. Imported Italian ziti is layered with Fontina & Parmesan cheeses and topped in béchamel sauce infused with hints of onion, thyme, bay leaf and nutmeg. The pasta is garnished with buttered breadcrumbs. You bake the casserole in 20 – 30 minutes.

Soups, Sides & Salads
for the week of April 20

Spinach & Strawberry Salad (Vegetarian & Healthy) 

Small - $9
Large - $16

With basil and parsley, and lemon vinaigrette. Garnished with goat cheese.

 Maple-Glazed Carrots (Vegetarian)

Small - $6  
Large - $10

Organic bunch carrots braised in butter, broth & maple syrup.

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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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