From Pasture to Plate: Exploring Alberta's Flavours with Weiss Ranch

Welcome to a culinary adventure where every bite tells a story of tradition, dedication, and the vibrant terroir of Alberta. At Post Hotel & Spa, we are not just about offering exceptional cuisine; we're about inviting you to be part of an experience that celebrates local farmers, the land they nurture, and the flavours they bring to our tables.

Amidst our dedication to showcasing the best of Alberta's bounty, we've meticulously selected a Wagyu Steer from the esteemed Weiss Ranch to be the star of our upcoming seasonal menu—a true testament to our farm-to-fork ethos.

Established in 1941, the Weiss Ranch in Medicine Hat, Alberta has been a beacon of excellence in cattle ranching for generations. Their commitment to quality, rooted in family values and a deep connection to the land, shines through in every aspect of their operation.

Quintin Weiss, one of the stewards of the farm, notes, “As a Wagyu cattle rancher at Weiss Ranch in Medicine Hat, Alberta, we pride ourselves on the exceptional quality of our beef. Our Wagyu cattle are raised with meticulous attention to detail, ensuring they are healthy, happy, and produce the finest marbled beef. Dining at Post Hotel & Spa allows you to experience the difference that comes from generations of dedication and excellence in every tender, flavourful bite."

This shared dedication to excellence formed the cornerstone of a symbiotic partnership that bridged the gap between land and kitchen.

Executive Sous Chef, Brian Harris remarks, " This partnership with Weiss Family Farm allows us to showcase the finest ingredients our region has to offer, reinforcing our commitment to farm-to-fork dining and celebrating the bounty of our local landscape. When you dine at the Post Hotel in Lake Louise, you embark on a journey of culinary excellence that extends from the lush pastures of Alberta to our kitchen."

What sets Wagyu beef apart? Beyond its legendary marbling and melt-in-your-mouth texture, Wagyu cattle embody a tradition of excellence dating back centuries in Japan. Selected for their endurance and intramuscular fat content, Wagyu cattle are a testament to the harmony between nature and nurture.

But why is Wagyu beef often associated with a high price tag? Contrary to popular belief, it's not about sake baths or massages. It's about the meticulous care and attention to detail that goes into every stage of the animal's life, from the feed they consume to the time they spend grazing on lush pastures.

At Post Hotel & Spa, we embrace the farm-to-fork philosophy because it's more than just a trend—it's a way of life. By supporting local farmers like the Weiss Family, we strengthen our community and honour the land that sustains us. Our commitment to slow growth and ethical practices ensures that every bite you enjoy reflects the highest standards of quality, texture, and flavour.

Alberta Wagyu Menu

Wagyu Consommé
Beef Cheek Tortellini, Pickled Asparagus, Morel Mushrooms, House Made Mustard
Riesling Spätlese, “Berncasteler Doctor” Dr. H. Thanisch, Mosel, Germany, 2019

Beef Tataki
House Made Ponzu, Sourdough Breadcrumbs, Sesame, Green Onion, Shiso Leaf
Chénas, “Les Blémonts” Domaine Saint-Cyr, Beaujolais, France, 2018

Espresso Rubbed Wagyu
Caramelized Onion Purée, Seared King Oyster Mushrooms, Truffle Potato Pave, Balsamic Wagyu Jus
Barolo, “Bussia” Giacomo Fenocchio, Piedmont, Italy, 2013

Bourbon Brownie Tart
Michter’s Bourbon, Candied Maple Wagyu Bacon
Maury, Mas Amiel, Roussillon, France, 2019

Menu $240
Wine Pairing $85

Please note that the wagyu menu is now sold out for the season. Stay tuned for more exciting culinary offerings.

The seasonal Wagyu 4-course menu will be offered starting May 6^th. We anticipate the menu to be available through June, but it will be dependent on how quickly we sell out of the Wagyu Tenderloin. To secure your chance to savour this exquisite offering, reservations are encouraged with priority given to hotel guests.