Anna and Kristina are heading up to the slopes of Whistler Mountain to do some snowshoeing, some skiing, and some cooking, specifically from the cookbook "The Ski House Cookbook", which is unabashedly 1970's retro in its aprés-ski focused recipes. With the exception of the first dish which Anna will prepare in advance (as it is not an aprés-ski dish but rather an on the ski slope snack which they will eat while off skiing), Anna and Kristina are preparing six recipes in two hours: roast beef and blue cheese roll-ups, Swiss fondue, coq au vin, Brussels sprouts with bacon, sticky toffee pudding, and glögg. Their guest taster is James Walt, the executive chef at the famed Araxi Restaurant in Whistler, he who has served many an award winning aprés-ski meal. Anna and Kristina are afraid that their simple meal will not impress Chef James, who is used to serving haute cuisine. In addition, they taste test different brands of brandy, which they will use in the sauce for the sticky toffee ...