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.
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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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What We Do

Catering

Entertaining? Click here to see our menus of holiday specials, 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

We don't have any classes scheduled now. Check back later to see what's available, or contact us to set up a custom class.

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!

Visitor Services

Visiting the Walla Walla Valley? We can take care of all 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 here to learn more.

Gift certificates are available for any of our services! Contact us for details.
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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 below to see our menus, then contact us to make all the arrangements.

Download Our Menus Here

Please review our Catering Terms & Conditions

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Cooking Classes

Cooking Classes

Classes will resume in 2017

We're taking a break from teaching classes to focus on the holidays. Watch this space in early 2017 to sign up for new courses in the new year.

Please review our Cooking Class Terms & Conditions
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Weekly Menus

Weekly Menus

Menu for Tuesday, August 1

Chicken in Balsamic Vinegar
(Healthy, Gluten-Free)

Serves 2 - $22
Serves 4 - $39

Boneless, skinless chicken is poached in wine, then marinated overnight in balsamic vinegar, olive oil, sprigs of fresh tarragon, lemon zest and raisins. It is sliced and served at room temperature. Served with Yukon Gold and Herbed Potato Salad.

Ziti with Roasted Tomatoes, Golden Squash & Basil 
(Vegetarian, Healthy) 

Serves 2 - $22
Serves 4 - $39

Roasting tomatoes brings out their sweetness and intensity. Tomatoes pair with wedges of farm market pattypan squash sautéed with garlic, shallot ,olive oil with white wine. The pasta is tossed with the tomatoes and squash mixture, with toasted pine nuts and parmesan cheese. Garnished with Garlic bread crumbs.

Menu for Thursday, August 3




Beef Kabob (Healthy)

Serves 2 - $24
Serves 4 - $42

Cubes of sirloin steak are marinated in red wine, olive oil, finely chopped onion, thyme with peppercorns. The meat is skewered and grilled (let me know if you wish to grill it yourself). Served with a refreshing tabbouleh salad of bulgur, diced cucumbers, parsley, mint, scallion, red onion, tomato, olive oil and lemon juice.

Pork Satay (Gluten-Free)

Serves 2 - $23
Serves 4 - $44

Long slices of pork tenderloin are marinated in lime juice, brown sugar, soy, garlic and lemongrass. The meat is thread on skewers and grilled. Served peanut dipping sauce with jasmine rice. 

Soups, Sides & Salads

Cold Beet Soup (Healthy& Gluten-Free)

Pint –     $7.50
Quart - $14.00

Roasted beets are pureed with garlic, olive oil, chicken broth, honey, orange juice, red wine vinegar. Garnish with horseradish sour cream and dill.

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Visitor Services

What’s Cooking? Personal Chef Service can satisfy all your culinary needs while you visit the Walla Walla Valley.

Our Services Include

  • Prepared Meals
  • Dinner Parties
  • Party Appetizers
  • Picnics & Box Lunches
  • Kitchen Stocking & Grocery Shopping  
  • Cooking Classes & Culinary Tours
  • 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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    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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