Fencepost’s ingredients are sourced from local farms and ranches whenever possible, and the menu features “cider-inspired” items to match Fenceline Cider’s drinks menu. Fencepost is open Thursday through Tuesday each week. (Matthew Tangeman/Special to the Journal)
Food truck serves breakfast, lunch and dinner
To complement Fenceline Cider’s beverage menu, the cider factory recently added the Fencepost Food Truck, serving breakfast, lunch and dinner to Mancos patrons.
The fence post is now exactly one year old.
“Fencepost proudly celebrates the flavors of the Mancos Valley, ensuring a culinary experience deeply rooted in the region’s vibrant and diverse flavors,” Fenceline media representative Emily Hutto told the Journal.
Fenceline Cider staff said they are “pleased” to introduce Fencepost as a new dining option to residents of Mancos and the surrounding area.
Ingredients are sourced from local farms and ranches whenever possible, with a “cider-inspired” menu to match Fenceline Cider’s drinks menu. Fencepost is open Thursday through Tuesday each week.
Another plus point about The Fencepost’s menu is the unique way they incorporate cider into their dishes.
Heather Timmons takes orders at the Fencepost Food Truck. (Matthew Tangeman/Special to the Journal)
“The beef for our burgers and tacos comes from the owners feeding their cows leftover apples from crushing them to make cider and apple juice, so it’s in a circular cycle,” said Heather Timmons, a Mancos resident and food manager at Fencepost.
Cider-inspired menu items include Fencepost Nachos with cider-soaked onions and jalapeños and the Fencepost Burger with cider-caramelized onions.
“Everything we do here is handmade as much as we can: all the sauces, all the dressings, all the pickles,” Timmons said. “It’s all made in-house and we use local ingredients whenever possible.”
Timmons added that it was important for Fencepost to have cider on the menu.
“We cook with beer all the time in the brewery, so as a cider brewery, we like to incorporate cider into our food as much as possible,” Timmons says. “All of our aiolis and dressings are made in-house, and all of our pickles are infused with cider.”
Margie Jeffcoat picks food off a fence post. (Matthew Tangeman/Special to the Journal)
Now that it’s summer, Timmons said there are plenty of salads on the menu that customers will want to try.
Some of the salads she lists include an heirloom tomato and watermelon salad, a peach salad with almonds, dried blueberries, arugula and burrata cheese balls, and the Hummingbird, a Mediterranean-style vegan rice bowl with roasted chickpeas, roasted red peppers, onions, spinach and a house-made vegan aioli.
Timmons will start working at Fencepost in August 2023 and began managing the food truck in March. She has 25 years of experience as a professional chef.
“When I was 7 or 8 years old, Martha Stewart was actually my idol,” Timmons says. “On weekends, Martha Stewart and Bob Ross would be on from 6 to 8 a.m. back-to-back, so I would set my alarm and while everyone else in the house was asleep, I would sit down with my little notebook and write down recipes.”
“It’s something I’ve always wanted to do,” Timmons added, “and I was lucky enough to discover my passion at a young age.”
“We make everything we can here in house — every sauce, every dressing, every pickle,” food manager Heather Timmons said. (Matthew Tangeman/Special to the Journal)
Prior to working at Fencepost, Timmons ran her own food truck called The Brothel, which mainly served soup. She was a regular customer at Fenceline Cider, and taproom manager Jordan Lang asked Timmons to work at Fencepost.
“Jordan kept pestering me to come work here, but I always had another job,” Timmons said. “Everything was falling into place, and I just couldn’t take it anymore.”
Now, Timmons is living out his dream of cooking by working out of a food truck with a beautiful river view.
“It’s a beautiful view right on the river. It’s a small truck, a small place in a small town, and we see regulars every day. It’s just lovely,” Timmons said. “It’s family-oriented, if that makes any sense.”
Grab-and-go breakfast is available Thursday through Sunday from 7am to 11am, and lunch and dinner are available Thursday through Tuesday from 2pm to 8pm. On Wednesdays, Fencepost is closed and Fenceline will host guest food trucks.
Menus and other information for The Fencepost can be found online at www.fenceline.co/the-fencepost
Copy article link
