As the public lifts fall silent and twilight engulfs the slopes, Sun Peaks is host to one of its most spectacular weekly winter events. The Alpine Fondue and Ski Experience begins with a rare privilege: a chairlift ride on the Sunburst Express after hours. With the sky deepening to star-studded indigo, the mountains become shadowy and hushed, interrupted only by the occasional grooming cat.
For longtime Sun Peaks locals Kermit and Tracy Ecklebarger, this transition from day skiing to nightfall is part of the magic. The couple first skied together on their honeymoon in 1996 and, based from Stanwood, Washington, they spend a large part of every winter in Sun Peaks. One of their go-to social activities is the Fondue and Ski which they have watched evolve over the past few years.
At mid-mountain, skiers and riders disembark into the darkness, beckoned by the warm glow of the Sunburst Bar and Eatery. Inside, a subtle transformation has taken place — from daytime hullabaloo to a refined adult atmosphere designed for lingering. Candlelight and soft jazz, tables set for individual groups, wine and cocktails, and a more genteel level of conversation work together to create a mood that feels more European alpine lodge than ski hill cafeteria.
“It was a surprise,” Ecklebarger said after their most recent January visit. “A warm, classy feeling.”
Having experienced the event close to ten times over the years — often bringing visiting friends — the couple noticed how much more upscale it has become this season. One detail they particularly enjoyed was the ability to move freely to the buffet-style high-top tables where all the accompaniments are served, allowing guests to curate their own perfect fondue plate.
The heart of the experience is the food itself. Fondue pots sit at each table, rich with bubbling cheeses, elevated by the wide array of breads, vegetables, fish and charcuterie. Dessert follows in indulgent fashion, with chocolate fondue delivered in jugs to pour over marshmallows, cookies, shortbread and fresh fruit. Wines and liqueurs round out the meal, while the interactive nature of fondue sharing naturally draws people together, turning dinner into an occasion rather than a rushed reservation.
For the Ecklebargers the experience has become a reliable crowd-pleaser.
“We have brought numerous guests and everyone is ecstatic about the experience skiing down.”
Once plates are cleared and the night air beckons, the experience shifts from indulgence to excitement. Outside, the freshly groomed 5 Mile run awaits, glowing softly under headlamps, illuminated batons and starlight. With a guide leading the way, guests click into their bindings for the descent through the silent alpine darkness.
“The ski down is the absolute highlight,” Ecklebarger enthused. “From the perfect grooming, to the moon and stars, or even in a blizzard — each time it is really exhilarating.”
Skiing after dinner, beneath a darkened Alpine sky, feels both surreal and deeply peaceful. The mountain is calm, and the only sounds are edges carving and laughter echoing into the night as the village lights gradually rise to meet the group.
More than a pop-up restaurant, the Sun Peaks Alpine Fondue and Ski is a signature destination experience — one that blends fine food, exclusivity and the simple thrill of a private ski run.
For fondue first-timers, the Ecklebargers offer a couple of practical tips.
“Bring shoes or slippers for a really comfortable evening,” Kermit said. “And bring glow-in-the-dark gear for the ski down.”
Just like the torchlit descent itself, feedback from locals and visitors is glowing. Sun Peaks’ director of brand & communications, Christina Antoniak, said guests consistently highlight the attentiveness of staff in making the experience fun, memorable and genuinely special.
Many note feeling well informed and cared for throughout, particularly given the unique element of skiing by headlamp, where guests are encouraged to ski comfortably at their own pace.
The dining experience also earns high praise, with the restaurant described as warm and inviting, offering a lovely ambiance to enjoy a delicious fondue dinner.
Running this season through March 12, the Alpine Fondue and Ski typically takes place on Wednesdays and Thursdays. Reservations must be made at least 48 hours in advance through the activities desk in the Village Day Lodge.
Each evening is limited to a maximum of 50 guests, who ski down in groups of around 10 led by Sun Host volunteers. Participants must be at least 13 years old, and skiers and snowboarders should be intermediate level or above. The price is $135 plus tax, which includes the after-hours chairlift ride and all food. Check-in is at 4:30 pm, with the ski down scheduled between 7 and 8 p.m.
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