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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's Menu

March 26

Chicken Marbella

1/2 chicken - $24

Whole Chicken - $44

For those of you who remember the 1980's, the top dinner party entree was Chicken Marbella from The Silver Palette Cookbook. Here is an updated version. Chicken pieces are marinated overnight with roasted garlic, oregano, red wine vinegar, olive oil, prunes, green olives, capers and bay leaves. The chicken is sprinkled with brown sugar, white wine and roasted. Served with Brown Butter Farro.


Colleen’s Swedish Meatballs

Serves 2 - $22  

Serves 4  - $42 

This is a family favorite! The meatballs are a mixture of lean ground beef, sausage, onion, eggs, breadcrumbs, milk & spices. The meatballs are baked than simmered in a sauce of beef broth & sour cream. Served with mashed potatoes.

 

Thursday's Menu

March 28



Cajun Rubbed Pork Roast

Serves 2 - $25

Serves 4 - $45

Lean pork loin is rich and tender when marinated overnight with Dijon and grainy mustards, lemon juice and zest, fresh thyme and unsalted butter. The pork is rolled in cajun rub of sweet paprika, dry mustard, ground ginger, ground coriander and a touch of cayenne. The pork is quickly seared and roasted in a moderate oven with thinly sliced onion and carrots slices. Serves with pan sauce. The side dish is Baked Polenta Forentine.


Greek Eggplant & Potatoes (Vegan)

Serves 2 - $21

Serves 4 - $38

This dish has classic Greek flavors:  eggplant, onion, potatoes, tomatoes, oregano, parsley, and olive oil. The base of the braise is onion, tomatoes, herbs and chunky potatoes. The eggplant is cut in chunks, dredged in flour and fried in olive oil. The fried eggplant is added to the braise which gives it an interesting texture. Served with lemon wedges.

 

Sides, Salads, and Soups

Spiced Tomato & Red Lentil Soup - Tuesday

One quart - $12

This is an Indian spiced vegan soup with aromatic vegetables, curry powder, vegetable broth, diced tomatoes and red lentils.



Loaded Spinach Salad

(Vegetarian or Not)

Small serves 2 or Quart Jar - $13.50

Large serves 4 - $22

Baby spinach with sliced beets, shredded carrots, diced red onion, pecans, hard boiled eggs with choice of: bacon or feta. Served with Creamy Blue Cheese Dressing.



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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.