Chef Travis Dickinson

Chef Travis Dickinson attended Western Culinary Institute, graduating at the top of his class in 2000. After school, Travis took the time to travel, eating his way through Napa, San Francisco, Las Vegas, and Europe.

In December of 2017, Travis left Clover to begin work on Cochinito Taqueria. In its first year it was voted by the Spokane Culinary Arts Guild as “Best New Restaurant”.

 

Course 1: Citrus & Fennel Cured Scallop
Cured scallop, pistachio puree, braised fennel, tarragon almond, citrus

Course 2: Chicken Liver Pate Brulee
Caramelized liver mousse, bacon and wild mushroom marmalade, red wine reduction, toast

Course 3: Chile Rubbed Tri-tip
20 hr sous vide tri tip, papas bravas, herb chimmichurri, tomato and corn salsa, crispy pickled onion

Course 4: Hazelnut Chocolate Tort
Citrus anglaise, bourbon whipped cream, candied hazelnuts, blood orange marmalade

Cost: $90 per person

Course 1: Hamachi Tiradito
Hamachi crudo in aji amarillo chile marinade, serrano, fava, citrus, peanut

Course 2: Beet and Blackberry Cured Salmon
Berry and avocado salsa, candied cocoa nib, beet mole, rye crisp

Course 3: Lamb Merguez
Spiced lamb sausage, babaganoush, saffron oil, tomato and olive salsa, guajillo flatbread

Course 4: Braised Beef Short Ribs
Glazed root vegetables, white cheddar grits, crispy brussels sprouts, pickled mushrooms, veggie ash

Course 5: Hazelnut brown butter cake
Huckleberry compote, salted caramel mascarpone, candied hazelnuts

Cost: $150 per person

Course 1: Citrus and Fennel Cured Scallop
Ajo blanco, pickled pear, tarragon almond, tumeric oil, alleppo

Course 2: Green Papaya Salad
Thai style dressing, poached prawn, mango, avocado, peanut, tajin

Course 3: Chile Maple Glazed Pork Belly
Sweet grits, pickled grape, crispy shallot, veggie ash

Course 4: Green Tea Smoked Duck Breast
Glazed root vegetables, white cheddar grits, crispy brussels sprouts, pickled mushrooms, veggie ash

Course 5: Steak
Sous vide steak, farro and wild mushroom rissoto, sauce chorone, skhug, roasted brussels sprouts

Course 6: Dark Chocolate Raspberry Brownie
Foie gras butter cream, huckleberry gel, foie snow

Cost: $175 per person