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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 October 27

Please order by Monday Noon

 

 Thursday October 29

Please order by Tuesday 5 PM




Raspberry Balsamic Glazed Chicken (GF, DF)

Serves 2 - $24

Serves 4 - $44

Serves 6-8 - $65



Boneless, skinless chicken is seasoned with salt and fresh thyme. It is sautéed with chopped red onion. The sauce is made with balsamic vinegar, raspberry seedless jam and chicken broth. The chicken is finished cooking in the sauce with a few fresh raspberries and parsley. Served with brown medley rice.


Lamb Tagine with Green Olives 

Serves 2 - $25

Serves 4 - $45





Lamb cubes are marinated in mixture of olive oil, garlic, lemon zest, ginger, sweet paprika, coriander, cumin, saffron, cinnamon stick, and a pinch of clove.The meat is then braised with water, carrots, onions until very tender. The dish is finished with green olives, lemon juice, parsley and cilantro.

Served with a choice of fluffy couscous; or Quinoa and pine nut pilaf (GF)


Vegetarian Chickpea Tagine

Serves 2 - $22.50

Serves 4 - $40

Chopped onion and garlic are sautéed in olive oil with cumin, cinnamon, ginger, and chunks of sweet potato. Then homemade vegetable stock is added, with cauliflower florets, chopped tomatoes and chickpeas. The tagine simmers until the vegetables are tender. Garnish with golden raisins, almonds and parsley.

Served with a choice of fluffy couscous; or Quinoa and pine nut pilaf (GF)

 

Sides

Moroccan Carrot Salad

Small - $7.50

Large - $13

Organic bunch carrots are boiled with crushed garlic, then garlic is discarded. The cooked carrots are tossed with cumin, sweet paprika, a pinch of cinnamon, turmeric, lemon juice and olive oil.  



Sopa de Lima

(Gluten-Free)

Quart - $15

This soup from Yucatan Peninsula of Mexico,  it is shredded roasted chicken with onion, garlic, Rotel's tomato and mild green chilies, home-made chicken broth, oregano and lime juice. The garnishes make this simple chicken soup special:

crispy tortilla strips

homemade creme fraiche



Pumpkin Cream Cheese Bars


$3.50 per bar

Pumpkin batter with brown sugar, vanilla, egg and cinnamon, nutmeg, allspice, and ginger is spread into a baking pan. It is topped with a cream cheese mixture with vanilla, egg and confectioner's sugar. The batters get swirled together and baked just in time for Halloween. 

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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.