Climbing aboard the cushy snowcat, 16 of us departed for Epic. The mountain’s daytime restaurant transforms into an intimate dining room on Saturday nights. The nocturnal ride up trails and through tunnels on a tricked-out groomer took a mere 10 minutes, but the transition from one world to another was magical, punctuated with headlight glimpses of frozen creeks and snow-draped trees.

We exited the snowcat, and a friendly staffer took our coats. Within seconds we were whisked to a table next to a blazing fire. No coat check, no attitude, no hostess fumbling to find our reservations.

Welcome to slope-to-table dining. A world away from the family-friendly hubbub at the base area where we departed, we delved into a relaxed evening of double black-diamond fare prepared by what felt like our own chef.

From curried cauliflower soup with fried oysters to elk chops crusted in juniper berries and black pepper, to a lush cabernet sorbet palate cleanser, alpine cuisine has gone from ho-hum to haute. “It used to be just burgers, wraps, and quesadillas,” said Epic chef Craig Cornell, on a table visit after the meal.

After an exhausting day shredding moguls, skiers craved more, better fare. And resort owners, tired of losing out to the inns in the village, got creative.

At Sunday River in Maine, a Chondola takes guests to peak dinners, where rum pairings and full moon specials are a welcome diversion from rowdy après-ski scenes. At Sugarbush, the adventurous ski off their indulgences after a romantic rendezvous at 3,150 feet. Farther north at Stowe, shussers eat like royalty underneath gondolas at Solstice.

“The food at ski areas has evolved. We were ahead of the curve,” said Ellen Demers, culinary services director for Okemo Mountain Resort, where the Snowcat Dinners are in their fourth season. “The average skier is not a day traveler anymore.”

And resorts like Okemo are trying to keep them on the mountain as long as possible. Nine years ago, nighttime dining options at Okemo did not exist. Now there are three — Italian grill Siena, the Coleman Brook Tavern with a deep wine cellar, and the Saturday night prix fixe popup at Epic.

Because skiing has become more travel destination, less sport, guests want “the whole package,” said Demers.

They get it at Epic. True, dinner comes with an epic price tag ($125 per person, not including wine) but you notice the upgrade. This is personal, intimate dining perfect for an anniversary, or as I did, to toast turning another year.

In a tiny kitchen with six burners, Cornell manages to lay out a five-course meal that’s worlds beyond what most top chefs are throwing down in cosmopolitan cities. There are three seatings — 6:30, 7, and 7:30 p.m. And the relaxed ambience is part of the appeal.

On the night we dined, about 30 guests, couples and groups, ringed the glowing fireplace in the middle of the room. Flames were stoked all night, giving the room a dreamy elegance that worked perfectly with everything from rocket salad to citrus chiffon for dessert.

In Killington, guests are conveyed by sleigh to a private yurt on the side of the mountain. Inside the heated, domed tent, couples in flannels and sweaters tuck into a Vermont-focused meal laid out on pewter trays. Wine and beer is served in goblets, and the kinks of the day relax with the first taste of Cavendish quail from nearby Springfield.

“We are focusing on quality and strive to give people a really positive guest experience,” said Greg Lang, executive chef at Killington Resort. “We want to be known for our quality of food, not just for skiing.”

Ingredients from rabbit to cheese to bread to whiskey are sourced from Green Mountain State purveyors, and it all is served in a fabulously hidden location adding to the intrigue.

“It’s not just about the food, it’s the sleigh ride, and the attentiveness is spot-on. Everything is made fresh from scratch,” said Lang. “We are not bringing in a pre-made anything.”

Lavash crackers, served with local sheep and cow’s milk cheeses, are made with spent grain from the Long Trail Brewery. “No one can touch it. It’s very unique,” he said.