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Spring Release Winemaker Dinner

May 3, 2024 | Walla Walla, WA

Join us for an enchanting evening hosted by winemaker Jean-François Pellet and our guest chef Travis Dickinson of Cochinito Taqueria. Celebrate new wine releases and savor vintage gems handpicked from our winery library. Chef Travis will use the seasons offerings to bring you thoughtfully crafted pairings. This exclusive event promises an unforgettable night of culinary delights and exceptional wines as we revel in the season. A yearly tradition and club favorite, this is an event not to be missed!

Enjoy cocktail hour at 6pm with views of the Blue Mountains, followed by a seated dinner in the winery.

This event is sold out. To join the waitlist, please reach out to andrea@pepperbridge.com

waitlist

Cochinito Taqueria was just named in Seattle Met's Best Restaurants in Washington State and we are absolutely honored to be working with Chef Travis.

Here's what the editors at Seattle Met had to say: “The world is full of cheffy tacos, but Travis Dickinson’s layers of flavor put Cochinito’s in a stratosphere of their own. Dickinson, the chef and co-owner, applies the techniques and sourcing of his training in higher-end Portland kitchens to a lineup of 10-ish fillings."

Read More | Seattle Met

Learn all about Chef Travis and his path to Cochinito Taqueria at Spokane Eats.

Excerpt: "Chef Travis Dickinson grew up in Post Falls, Idaho. He started his career in the restaurant world at the ripe age of 15 when he worked as a dishwasher at Coeur d’Alene Resort. He says he worked there because he “needed job to pay for skateboards and shoes”. After that, he helped open Hot Rod Cafe in Post Falls. After he graduated from high school, he though he was going to become a Physical Therapist. Plans changed and he ended up moving to Portland to attend Culinary School (and skateboard). He graduated from Western Culinary Institute and got a job at Hall Street Grill in Beaverton, Oregon. He worked there on and off for 12 years when he left to help open “Genoa” in Portland. He ended up returning to Hall Street Grill to work as the Executive Chef until he met his wife and decided to move closer to home. They moved to Spokane in 2014 and he worked as the Executive Chef at Clover for about three years. He always knew his ultimate goal was to open some place like Cochinito Taqueria."