Private Chef Multi-Course Dinner Walla Walla

Elevate your evening with a one‑of‑a‑kind Chef’s Table experience brought directly to your table. Working with your chef in advance, enjoy a handcrafted tasting menu celebrating fresh, local produce, fine wines from the Walla Walla Valley, and seasonal sensibility. Ideal for celebrations, refined dining, or simply a memorable night in, this experience includes from‑scratch cooking, stylish service, and full cleanup—so you can relax and savor every moment.

What’s included:

1. Personalized tasting menu (4–6 courses) designed with local ingredients
2. Wine or beverage pairings (optional) featuring regional vintages
3. Full service from setup through cleanup
4. Chef engages with your group, explaining each dish

Sample Menu Options

Amuse-Bouche

1. Mini honey‑lavender panna cotta with Walla Walla onion jam

Starter (choose one)

1. Local asparagus velouté with herb oil
2. Smoked steelhead trout rillettes, sourdough crostini

First Course

1. Heirloom beet & goat cheese salad, walnut crumble
2. Pacific Northwest mushroom risotto with wild herb pesto

Main Course

1. Pan-seared Columbia River steelhead, pea shoots, lemon beurre blanc
2. Grass-fed lamb chop with seasonal root vegetable mosaic, pan jus

Cheese & Intermezzo

1. Petite Walla Walla sweet onion sorbet or a local cheese plate

Dessert

1. Walla Walla peach tarte fine with honey mascarpone
2. Chocolate pot de crème with espresso‑infused almonds

FAQs

Q: Can we customize based on dietary needs or preferences?

A: Yes! Your chef will work with you to accommodate allergies, dietary restrictions, and personal tastes during menu planning.

Q: How long does the experience last?

A: Typically 2–3 hours from chef arrival to cleanup, with 1.5–2 hours of dining.

Q: What group sizes are appropriate?

A: Optimal for parties of 4 to 12 guests—though larger groups may be accommodated based on staffing.

Q: Does the chef handle grocery shopping and cleanup?

A: Absolutely. All ingredients are sourced and prepared by your chef, and the kitchen is left spotless afterward.

Q: How far in advance should we book?

A: At least 3–4 weeks in advance for peak season or popular dates to ensure chef availability.

Q: Is gratuity included in the price?

A: Gratuity is not included but always appreciated at your discretion, especially for exceptional service.