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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
Thank you! Order has been placed×
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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 June 28

Penne with Vodka Sauce and Mini-Meatballs

Serves 2 - $22   
Serves 4 - $39

Penne pasta with a creamy sauce of vodka, garlic, heavy cream, pureed tomatoes, Parmesan cheese. The delicious little meatballs put this dish over the top.

Marinated London Broil

Serves 2 - $23
Serves 4 - $41
Serves 6 - $58 



Marinating London Broil steak overnight in garlic, balsamic vinegar, Dijon, lemon juice, Worcestershire & soy sauces with herbs and olive oil, make the meat very flavorful. The meat is grilled and thinly sliced. Served with red potato and bacon salad.

The Big Salad – Beet & Red Cabbage Salad with Lentils & Blue Cheese

Serves 4 - $25



French green lentils are missed with wedges of beets, pieces of red cabbage, with bacon and lemon vinaigrette. Serve of green leaf lettuce and garnished with crumbled blue cheese.

Menu for Thursday June 30



Pulled Pork Sandwiches

Serves 2 - $19
Serves 4 - $35
Serves 6 - $48

Pork shoulder is rubbed with my secret spice blend and “marinate” six hours. The pork is slow roasted until it is so tender that it falls apart. Served with homemade BBQ sauce, coleslaw & Kaiser buns.

Marinated Roasted Chicken, Potatoes & Chickpeas (Healthy)

Serves 2 - $23   
Serves 4 - $41

This is a Lebanese inspired dish of marinated bone-in, skin-on Chicken thighs, cubes of potatoes, and chickpeas. After roasting in the oven, the marinade cooks down to an incredible sticky savory sauce. 

Soups, Sides & Salads

Caesar Salad 


Small - $8 
Large - $13

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

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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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