Courses 3 || Price $82 || Time(s) Available Dinner
Dietary Identifier(s) N/A || Allergen(s) Contains Eggs || Substitutions Available No
Course 1
Alberta Bison Meatballs | Creamy Mushroom Ragout | Saskatoon Berry Gastrique
Course 2
Smoked Floating Stone Beef Rib | Organic Garlic Scape–buttered potatoes | Grilled Broccolini | Tangy Pickled Mustard Seeds
Course 3
Fairwind Farms Creamy Goat Milk Cheesecake | Haskap Berry Compote | Toasted Oat Crust
Recommended Pairings
(Course 1) Spirit Hills Saskwatch – $11.00 (5oz.) / $18 (8oz.)
(Course 2) Blindman Brewing Five of Diamonds Pilsner – $10.00
(Course 3) Where the Wild Things Grow, made with Park Distillery spruce gin, haskap berries, honey & lemon – $16.00
Featured Producers
- Noble Premium Bison (Alberta)
- Floating Stone Ranch (Vegreville) beef rib
- Blue Vista Orchard (Picture Butte) haskap berries
- Busy Bea’s Market Garden (Monarch) garlic scapes
- Fairwinds Farm (Brooks) goat cheese
- Greidanus Honey Mill (High River) honey
- Highwood Crossing (High River) oats
- Poplar Bluff Organics (Wheatland County) potatoes
- Sudo Farms (Diamond City) broccolini
Chef Chris Hartman brings to Cochrane a dining experience that balances quality with approachability—refined, yet grounded in a sense of place.
At the core of Fence & Post is a commitment to showcasing what is produced locally, allowing ingredients to speak for themselves. With a deep respect for the products we source and the food we create, the approach is simple but intentional: thoughtful, restrained, and rooted in highlighting the natural character of each ingredient. This philosophy extends beyond the plate, reflecting a broader respect for the people behind the products, as well as the environment that sustains them.
The cuisine draws on familiar Canadian flavours, elevated through technique and care—comforting, yet refined.
The wine and beverage program is designed with the same purpose. Each selection is chosen to complement the food, featuring a curated range of wines, beers, and cocktails that are approachable, quality-driven, and ever-evolving. The focus is on small producers and thoughtful craftsmanship, with an emphasis on balance, character, and drinkability.
Above all, the goal is to create an experience that feels both considered and welcoming—where guests can explore great food and drink in a way that is engaging, unpretentious, and genuinely enjoyable.
Chris Hartman knew from an early age that he wanted to be a chef, getting his start in professional kitchens at just 14 years old. He went on to train at Le Cordon Bleu in Ottawa, studying both culinary arts and baking.
After graduating, Chris took the opportunity to work in France, launching a seven-year journey through hotels and Michelin-starred restaurants around the world, where he refined his technique and developed a deep respect for classical foundations.
Returning to Calgary, he stepped into the role of Chef at the Bear’s Den, where he began focusing on local ingredients and building relationships with regional producers. This approach continued during his time at Farm Restaurant, further shaping his philosophy around seasonality and Alberta-driven cuisine.
In 2017, Chris opened his own restaurant, Fence & Post, in Cochrane—bringing together his global experience and commitment to local sourcing in a casual fine dining setting.