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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 *
You must add at least one item before ordering
Size & Price *
This field must contain Alpha Numeric characters
Item #3 *
You must add at least one item before ordering
Size & Price *
This field must contain Alpha Numeric characters
Item #4 *
You must add at least one item before ordering
Size & Price *
This field must contain Alpha Numeric characters

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

Weekly Menus

Visitor Services

Entertaining?
Click here to see our menus of  appetizers, seasonal meals, barbecue fare, brunches, box lunches, and holiday specials. If nothing on the menu strikes your fancy, we can work with you to arrange exactly the menu you are looking for.

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!

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 here to learn more.

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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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Weekly Menus

Weekly Menus

 

Tuesday's Menu

October 15

Chicken Red Thai Curry

Serves 2 - $22

Serves 4 - $39


This is a spicy chicken curry with boneless, skinless chicken breast, sugar snap peas. shallot, red bell pepper sticks, coconut milk, fish sauce, lime juice and Thai Basil. Served with jasmine rice.


Vegetarian Red Thai Curry

Serves 2 - $20

Serves 4 - $37

This is a spicy curry with tofu, sugar snap peas. shallot, red bell pepper sticks, coconut milk, lime juice, soy sauce and Thai Basil. Served with jasmine rice.


Salmon en Papillote

Individual packets - $12.75 each

Healthy wild salmon fillet (6 ounces) rests atop thin slices of Yukon gold potatoes, and topped with julienned carrots, thinly sliced red onion, thinly sliced lemon, with capers, garlic, butter and fresh thyme The salmon and vegetables are enclosed in parchment paper which makes for tender and aromatic entree. Preheat oven to 400 degrees and bake on a cookie sheet for 10-12 minutes. Carefully open the packet as it will release steam

 

Thursday's Menu

October 17



Grilled Marinated London Broil

Serves 2 - $24

Serves 4 - $42


London Broil is marinated overnight is garlic, balsamic vinegar, Dijon, lemon juice, Worcestershire sauce, soy sauce with herbs & olive oil. The beef is grilled and sliced diagonally across the grain in thin slices. Served with real deal creamed corn; sweet corn kernels mixed into creamy bechamel sauce flavored with onion and garlic and cooked until just tender.


Cider Roasted Pork Tenderloin

Serves 2 - $25

Serves 4 - $45

Pork tenderloin is marinated in hard apple cider, maple syrup, and spices. The pork is roasted, sliced diagonally and served with spiked apple sauce (brandy) and creamy mac and cheese.


Tuscan Vegetable Bean Soup

$13 per quart

This soup is more than the sum of its parts. Onion, carrots, garlic, zucchini, canned tomato, and white beans simmer in vegetable broth. Garnish with pesto.

 

Sides, Salads, and Soups

Marinated Feta-Beet Salad

Small - $9

Large - $15

Wedges of roasted beets with a lemon vinaigrette, dill and parsley with feta.

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Visitor Services

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  

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. 

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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.