To complement the drink menu at Fenceline Cider, the cidery has recently added The Fencepost food truck, offering breakfast, lunch and dinner to its patrons in Mancos.
The Fencepost is just over a year old now.
“The Fencepost proudly celebrates the flavors of the Mancos Valley, ensuring a culinary experience deeply rooted in the vibrant and diverse tastes of the region,” Fenceline’s media contact, Emily Hutto, told The Journal.
Fenceline Cider staff shared that they are “pleased” to introduce The Fencepost as a new food option for the residents in Mancos and surrounding areas.
The food is sourced from local farms and ranches, when possible, and is a “cider-infused” menu, complementing Fenceline Cider’s drink offerings. The Fencepost is open Thursday through Tuesday each week.
Another added benefit of The Fencepost’s menu is its unique way of incorporating cider into its food.
“The beef that we use for hamburgers and our tacos, the owner feeds the cattle apples that are leftover from mashing them for cider or apple juice, so it’s a whole full circle,” said Mancos resident and Fencepost food manager Heather Timmons.
The cider-inspired menu includes Fencepost Nachos with onions and jalapeños that are pickled in cider, The Fencepost Burger is made with onions caramelized in cider and more.
“Everything is homemade here, as much as possible. Every sauce, every dressing, every pickle,” Timmons said. “Everything is made in-house and with local ingredients, if possible.”
Timmons added that it is important for The Fencepost to infuse the cider into its menu.
“Breweries cook with beer all the time, so as a cidery, we like to bring our cider into the dishes as much as possible,” says Timmons. “Every single aioli and every dressing is made from scratch, and every pickle is pickled from cider.”
Now that it is summer, Timmons said the menu has a lot of salads for patrons to try.
Some of the salads she mentioned are an heirloom tomato and watermelon salad and a peach salad with almonds, dried blueberries and arugula with a burrata cheese ball. The hummingbird is a vegan rice bowl that is a Mediterranean mix with roasted garbanzo beans, roasted red peppers, onions, spinach and a housemade vegan aioli.
Timmons began working at The Fencepost in August 2023, and started managing the food truck in March. She has been professionally cooking for 25 years.
“Since I was a little kid, Martha Stewart was actually my idol, when I was seven or eight,” Timmons said. “I used to set my alarm on the weekends because Martha Stewart and Bob Ross would play back to back from 6 to 8 a.m., and my whole house would be asleep, but I would be sitting there with my little notebook, writing down recipes.”
“It’s just always what I wanted to do,” Timmons added. I’m lucky that I knew my passion young.”
Before working at The Fencepost, Timmons had her own food truck called The Brothel, mainly serving soups. She was a regular at Fenceline Cider, and the taproom manager, Jordan Lang, asked Timmons to work for The Fencepost.
“Jordan was pestering me to work here, but I always had another job,” Timmons said. “Once everything lined up, I could not resist any longer.”
Now, Timmons works in a food truck with a beautiful river view, living out her dream to cook.
“It’s a beautiful scene, right there on the river. It’s a small site in a small truck and a small town, and so you get to see regulars every day. It’s just, cool,” Timmons said. “It’s just family oriented, if that makes sense.”
Their grab-and-go breakfast is available from 7 a.m. to 11 a.m. Thursday through Sunday, and lunch and dinner are served from 2 p.m. to 8 p.m. Thursday through Tuesday. On Wednesday’s, The Fencepost is closed, allowing Fenceline to host guest food trucks.
The menu and other information about The Fencepost can be found online at www.fenceline.co/the-fencepost.
