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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 June 2

Please order by Monday noon

Linguine with White Clam sauce

Serves 2 - $26

Serves 4 - $46

This classic Italian pasta dish both simple and sublime. 

Linguine with White Clam sauce Fresh Pacific clams are cooked with garlic, white wine, clam juice, lemon juice, then tossed with linguine and a knob of butter. Add your own hot pepper flakes and Parmesan if desired.





Braised Pork Chops with Cherries

Serves 2 - $23   

Serves 4 - $42   

Bone-in center-cut pork chops braised with fresh cherries with rosemary, leeks, chicken broth, port and balsamic vinegar. Served with buttermilk mashed potatoes.


Arugula Fennel Salad

Small - $9

Large - $16

Hayshaker Farm organic arugula with very thinly sliced fennel in a lemon-Dijon dressing.


Asparagus Vichyssoise

(Vegetarian, GF)

1 Quart - $14

This is a lovely Springtime version of a French pureed soup which is served cold. Besides the usual leeks, potatoes, my own vegetable broth. it has fresh local asparagus and milk instead of cream for a lighter soup. Garnished with chive oil.

 

Thursday June 4

Please order by Monday noon




Creamy Mushroom Chicken


Serves 2 - $23

Serves 4 - $43

Boneless, skinless chicken breasts are dredged in flour and cooked in my favorite cast iron pan with butter, sliced mushrooms, garlic, chicken broth, lemon juice and whipping cream. Served with basmati and wild rice or fresh green beans


 Spicy Red Beef Curry


Serves 2 - $25

Serves 4 - $45

The base of this curry is shallots, red curry, coconut milk with cumin and coriander. Thinly sliced sirloin steak is cooked in the sauce with fish sauce, sugar, lime juice, bamboo shoots, julienned red bell pepper and cilantro. Served with jasmine rice.


Spicy Pad Thai Salad with Tofu

$14 per serving

This is a very popular main dish salad. Rice noodles are mixed with snow peas, Napa cabbage & cilantro and tossed with a delicious dressing of soy sauce, rice vinegar, tamarind, olive oil, ketchup, ginger, garlic, orange and lime zest and juices. Garnished with bean sprouts and chopped peanuts.




Asparagus Bacon Quiche (Freezable)

$8.50 per slice

Whole quiche - $42

Local blanched asparagus is a stand out in this seasonal quiche with crumbled bacon and shredded Gruyere cheese. 

To reheat quiche in the oven:

  • Preheat the oven to 350 degrees Fahrenheit. 
  • Place the quiche into the oven, in an oven-safe dish, and leave it to reheat for 15 to 20 minutes if the quiche has been in the fridge, whereas a frozen quiche can be reheated in 30 to 35 minutes.

You need to be sure to cover the quiche with aluminum foil to prevent it from losing any moisture. When you take the quiche out of the oven, you should let it sit on the counter for 15 minutes, still covered with the aluminum foil, before serving. 

 

Sides

Butter-Braised Asparagus

Small $5.50

Large - $8.50

Butter. lemon and lemon zest, along with chives, parsley, tarragon and dill made for a simple and delicious side dish.

You can substitute this side dish for another at no cost.


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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.