Red Reina

It is an absolute delight to partner with Blue Zones Project - Walla Walla Valley to bring food education and inspiration to the Valley

Because of You - Walla Walla Valley Because of you Walla Walla Valley is more inspired, dedicated, active. Blue Zones Project is working to make Walla Walla Valley a healthier, happier place to live, work, learn and play.

Dinner for my favorite 8 year old 🤩😍🥰

UPDATE - SOLD OUT!!
I’m so looking forward to this class! Sign up soon - it’s FREE but you must register. Hurry! This fun and inspiring event will certainly fill up fast. Hope to see you soon!

BZP-WWV, Healthy Holiday Cooking Demonstration with Chef Heidi McFarley Chef Heidi will feature healthy recipes to provide inspiration for a healthy holiday meal with friends and family!

An absolutely gorgeous and DELICIOUS drink - black cardamom and orange latte 🍊 🧡 My first visit and already looking forward to my next!

Hello food professionals!

Valley Adventist Schools is looking for a Head Chef to cook for grades K-8, plant based meals, four days per week.

This position is 32-35 hours per week (hourly) with medical/retirement/sick leave benefits, but no educational subsidy.

If you’d like an opportunity to make delicious meals for students and staff please let me know and I’ll connect you with the right people!

Another awesome cooking class with the residents of - their request? Pork chops and applesauce - and roasted potatoes. YUM! Thanks for the delicious pork !

I had such a fun evening putting on a cooking class birthday party for a newly minted 13 year old and 8 of her friends! The birthday girl wanted individual pizzas and she chose the toppings. The guests had fun making no-rise pizza dough and topping it with whatever they wanted. Best of all? They got to eat their creations!

I’d love to throw a cooking class birthday party for your young chef or for YOU! I’ll tailor it to your preferences and tastes. Let’s talk!

When my son saw all the Jello in the pantry and asked to make it, how could I refuse? Peach jello with canned peaches (only canned will do, though they weren’t in heavy syrup so one demerit for me 🤣). And a proud parenting moment: giving him the inaugural joy of seeing it unmolded from the Bundt pan! Oh jello! I will always cherish the memories and the happy moments at family tables and potlucks of my childhood. Why did we abandon you?? It’s def not you, it’s us! 🍑🍑🍑🍑

The beauty of these tomatoes takes my breath away! beauties, to be roasted then turned into sauce for the winter 🍅🍅🍅🍅🍅

I had a blast with some of my most favorite students at today! It’s exciting to inspire them to cook and to try new things - today we learned how to make a quick and easy breakfast(or lunch or dinner) scramble and how to boil perfect hard boiled eggs! Can’t wait until our next class! Thanks for showing up, being curious and also brave. You all are pure delights to be with.

I was so happy to squeeze a final farm lunch into the calendar for the absolutely fabulous and hard working crew at ! Today I had time to enjoy the meal with them, which made it extra special. Also, the have the best peaches and tomatoes right now in abundance! What are you waiting for? Show them some love and buy their bounty! 🍑❤️🍅🍆🥦🧅🥒🥒y

Thanks Colorado! It’s been a whirlwind of non-stop work cooking delicious meals for this wonderful, grateful crew of happy eaters! It was a special treat to have so many bring garden produce that I could incorporate into our meals. I’m feeling accomplished and tired - catering is hard, physical work, folks!

I only got photos of dinner today, which was a variety of dishes and a massive cheese platter. Honey chil roasted carrots over yogurt with za’atar, hummus with cucumber and tomatoes, and a veggie tray with lots of roasted veg. Breakfast was roasted potatoes, peppers and onions, and scrambled eggs served with corn tortillas and toppings for tacos. For lunch I made Moroccan harira soup - a favorite of mine - along with a massive salad and creamy basil dressing. The star of lunch was homemade focaccia!

Day Two!

Today was huge prep day for the rest of the week and I also made dinner and dessert for tonight. Apps were pimento cheese (thanks to for the fabulous recipe!) and pineapple salsa. Dinner was ratatouille, which was a huge hit, and a lemon tarragon potato salad. It’s not a true Red Reina feast unless there’s a giant salad - tonight with blueberry balsamic vinaigrette, tamari pepitas and feta. Dessert was a coconut panna cotta with stewed Colorado peaches. Good night!