Six-Course Pop-Up Dinner at Cochinito

Sunday, July 12, 2026

6:30 pm - 9:00 pm

When bold Northwest flavors meet chef-driven creativity, you know it’s a night you won’t want to miss.

Join us for an unforgettable Crave Northwest dinner on Sunday, July 12th, 2026, as Chef Travis Dickinson hosts an extraordinary culinary experience at Cochinito Taqueria.

Known for his inventive approach and deep respect for locally sourced ingredients, Chef Dickinson sets the stage for an evening that celebrates the spirit of the Pacific Northwest through bold flavors, vibrant energy, and elevated hospitality.

He’ll be joined by an all-star lineup of Crave chefs, each bringing their own signature style to the table. Kadra Evans of Little Noodle delivers crave-worthy, globally inspired comfort; Aaron Fish of Eat Good Group brings a bold, ingredient-forward perspective rooted in quality and creativity; and Hailey Bell of Emrys showcases refined technique with a fresh, modern Northwest touch.

Together, these culinary talents will craft a thoughtfully curated multi-course menu, each dish paired with fun, inventive cocktails designed to complement and elevate every bite. Expect an evening of dynamic flavors, creative storytelling, and the kind of electric atmosphere that only happens when passionate chefs come together for one special night.

This one-night-only collaboration is a true celebration of community, craft, and the evolving food culture of the Inland Northwest — intimate, inspired, and undeniably delicious.

Tickets: $150 / plate

Capped at 40 guests.

Guests get a 10% discount on Crave! NW ticket if they attend.

Chefs Featured:

Travis Dickinson Bio

Travis first discovered the restaurant business at the age of 15, washing dishes at the Coeur d’Alene Resort in Coeur d’ Alene, Idaho. He soon found himself cooking on the line and directing their famous Sunday brunch program. He came to Portland to enroll in the Western Culinary Institute, graduating at the top of his class in 2000.  Travis took a job as a sauté cook at Hall Street Grill in 1999. He soon worked his way up to become Sous Chef and was directing the dinner program. Between shifts, Travis took the time to travel, eating his way through Napa, San Francisco, Las Vegas, and Europe. Along the line, he found time to work guest shifts in the kitchens of Chez Panisse in Berkley, CA, and Fife, Sel Gris, and Clark Lewis in Portland. After nine years at Hall Street, Travis realized it was time to develop his craft further and left to help reopen Genoa and its café, Accanto, as Sous Chef. “Accanto was a great experience, and a chance to work with a very talented crew and the best local ingredients we could find”, says Travis.  After a successful opening and first four months at Accanto, Travis was allowed to come back to Hall Street Grill as Executive Chef. It was one he couldn't pass up. “Hall Street has been a huge part of my life for ten years now, and the chance to come back and recreate the menu was impossible to pass on”. Travis returned with a focus on updating the menu and taking advantage of Oregon’s bounty of local products. In 4 years as Executive Chef at Hall Street Grill, Chef Dickinson completely updated the menu, grew sales to record-breaking numbers, and reinvented the concept at the restaurant. In September of 2014, Travis made the move back to his roots in the Eastern Washington/North Idaho area and accepted the position as Executive Chef at Clover restaurant in Spokane, WA. He worked to bring a new style of food and focus on top-quality, sustainable products to the Spokane restaurant scene.  In December of 2017, Travis left Clover. He worked to bring a new style of food and focus on top-quality, sustainable products to the Spokane restaurant scene.  In December of 2017, Travis left Clover to begin work on Cochinito Taqueria, his casual taco concept focused on using fine dining ingredients and technique in a more approachable setting. Cochinito opened in February of 2018 and has become a staple of Spokane’s growing food scene. Cochinito combines fine dining technique, product, and sourcing in an approachable taqueria atmosphere. In its first year, it was voted by the Spokane Culinary Arts Guild as “Best New Restaurant”, “Best Restaurant-Fast Casual”, “Best Tacos”, and “Best Front of the House”, as well as receiving positive reviews in The Spokesman Review, 1889 Magazine, Spokane/Coeur D Alene Living, and The Inlander Magazine.  Cochinito was named one of Seattle Met Magazine's “10 Best Restaurants in Washington State.” Cochinito opened its second location in Hayden, ID, in 2022.

Chef Aaron Fish Bio

Chef Aaron Fish is a driving force behind Eat Good Group, known for his bold, ingredient-focused approach and commitment to doing food the right way. With a deep respect for quality sourcing and a passion for honest cooking, Aaron has built a reputation for creating dishes that are both elevated and approachable.

He gained national recognition as a Chopped competitor, showcasing his creativity, skill under pressure, and ability to transform unexpected ingredients into standout dishes.

His style is rooted in simplicity done exceptionally well—letting standout ingredients shine while layering in thoughtful technique and big, satisfying flavor. Whether leading kitchen teams or collaborating on creative concepts, Aaron brings an energy that is grounded, collaborative, and relentlessly focused on excellence.

A key player in Spokane’s growing culinary scene, Chef Fish continues to push forward a vision of food that is intentional, community-driven, and undeniably delicious.

Chef Hailey Bell Bio

Hailey is the culinary force behind the kitchen, bringing a blend of creativity, precision, and comfort‑food mastery to the meadery/brewery. With a passion for bold flavors and scratch‑made techniques, she has shaped a menu that pairs seamlessly with house‑crafted meads and brews. Her signature smash burgers—crispy‑edged and unapologetically craveable—have quickly become a staple for regulars and newcomers alike. Whether she’s refining recipes, leading the team, or crafting new specials inspired by seasonal ingredients, Hailey approaches every plate with intention and heart. Her goal is simple: serve food that makes people feel good and keeps them coming back.

Chef Kandra Evans Bio

Chef Kadra Evans is the creative force behind Little Noodle, where bold flavors and comforting, globally inspired dishes have earned a loyal following. Known for her intuitive approach to cooking, Kadra blends technique with soul—drawing inspiration from diverse cuisines while staying grounded in quality ingredients and crave-worthy execution.

Her style is both playful and refined, delivering dishes that feel nostalgic yet unexpected. With a passion for hospitality and a talent for creating deeply satisfying food, Kadra has become a standout voice in Spokane’s evolving culinary scene, bringing people together one unforgettable bowl at a time.

21+ | Tickets are Nonrefundable.