COALITION COLLAB #2
WILEY'S BISTRO & COCHINITO TAQUERIA
March 21st, available for pickup @ 5:00, 5:30, 6:00, 6:30 at Wiley’s Bistro downtown Spokane: 115 N Washington St #1, Spokane, WA 99201
Featuring two of the most creative chefs in Spokane, this collaboration between two downtown powerhouses is a dream come true! Using flavors from the kitchen of Cochinito Taqueria, the chefs Travis Dickinson and Michael Wiley have crafted dishes in the style you would expect to find at Wiley’s Bistro.
Wiley’s Bistro & Cochinito Taqueria 3-Course Dinner:
(Optional cocktail pairing: bourbon, mezcal, simple syrup, orange/mole bitters)
(Optional cocktail pairing: Malfy lemon gin, meyer lemon juice, orange blossom water, hibiscus liqueur)
(Optional cocktail pairing: house made rice, almond & cinnamon horchata, spiced rum, nutmeg)
ABOUT THE COLLABORATORS
Wiley, 43, was born and raised in Spokane and got his start in the restaurant business at the Old Spaghetti Factory downtown at age 17 in 1994. Fast forward 26 years, and Wiley has since opened Wiley’s Downtown Bistro and runs a catering business, Wiley’s Catering Co. When it comes to flavor, he has a knack for taking Northwest favorites and incorporating them into his dishes.
Recently, he has expanded his ventures to include Prohibition Gastropub, which Wiley took over as owner and executive chef at the beginning of the month, as previous owner, manager and executive chef John Leonetti departed for Phoenix with his wife, Jill, and their baby.
As a local restaurateur and community leader, Michael has set out to improve the lives in his community and make a real impact. In his words: “…the more I can touch, the more I can impact our community for the positive. Our mission has always been how to create positive energy, and the more opportunities I have, the more I can do that.”
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. After that, he helped open Hot Rod Cafe in Post Falls. After he graduated from high school, he thought 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.
So, he took the leap with his business manager, Justin. Justin and Travis met at Clover and quickly realized that they work really well together. They have the same goals, the same work ethic and they became good friends. Travis and Justin have been working non-stop since they opened the doors to Cochinito in February 2018. When designing the business plan for Cochinito, they were really “excited to have a place that [our] friends can afford and a place for them to hang out.”
BROUGHT TO YOU BY...
The Golden Spork Squad and Spokane Hospitality Coalition Collaborations are thanks to a very generous donation from Avista Utilities. Through this program and all of their efforts in the community, Avista is stepping up to help Save509!
ADDITIONAL THANKS TO...
GET IN TOUCH
For questions about the program, Spokane Hospitality Coalition, reach out to us!