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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 *
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 January 19

Please order by Monday 12:00 PM

Chardonnay Chicken

Serves 2 - $22.50

Serves 4 - $42

Chicken thighs are floured and seasoned and browned. Shallots, parsnips and rosemary are sautéed. The pan is deglazed with Chardonnay and chicken broth. The chicken and vegetables  braise, which makes the chicken tender with a great sauce. At the end ,the chicken is briefly broiled to crisp the skin.  Serve with Cauliflower-Turnip Puree.


Mom's Stuffed Peppers

(Freezable, Gluten-free)

Serves 2 - $19

Serves 4 - $35


 This is a traditional recipe of baked green bell peppers stuffed with a mixture of ground beef, minced onion, rice and Italian seasonings topped with tomato sauce and Parmesan cheese.


 




Stuffed Peppers with Bulgur and Spinach (healthy, vegetarian)

Serves 2 - $19

Serves 4 - $35

Red bell peppers are stuffed with bulgur mixed with diced sautéed onion, roasted red pepper, currants, pine nuts, wilted fresh spinach, cumin, dill and feta.


 

 Thursday January 21

Please order by Tuesday 5 PM




Apple-Braised Pork Shoulder

Serves 2 - $24

Serves 4 - $44

Pork shoulder roast is rubbed with warm spices (ginger, coriander, ground ginger, dry mustard, salt and pepper) a day before cooking. The pork is slowly braised in hard cider with apples, onions, apply cider vinegar and honey. The tender meat is served in reduced braising sauce. Served with butter-braised savoy cabbage.


Over-the-Top Mushroom Quiche (Vegetarian)

$12 per slice


This quiche is made in a springform pan. It has a buttery, flaky crust, which is layered with shredded Gruyere cheese, sautéed mixed mushrooms and shallots and custard. It is topped with a layer of cheese and baked.  You rewarm in a 350 degree oven for 10 minutes.

Pair a slice of quiche with a salad or soup.

 

Sides

Roasted Beet Salad with Curly Endive






Small - $11

Large - $17

Wedges of roasted beets are marinated in a lemon-dill dressing then tossed with curly endive and olive oil.


Lentil and Spinach Soup

Pint - $7

1 Quart - $13

Lentils are cooked with onion, celery, carrots, garlic, vegetable broth and thyme. Once the lentils are tender, chopped fresh spinach is added. 

Choice of garnish:

  • Diced dry Spanish chorizo
  • Or Greek yogurt with lemon juice
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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.