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
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
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
