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In-person events › Cavatelli & Competition
Fresh Cavatelli and Green Pesto from scratch
From $150 per person, and it falls as the group grows.
Get hands-on and competitive as you learn to make traditional Italian pasta from scratch. In this interactive team-building experience, guests will collaborate to shape cavatelli and craft fresh pesto with basil, nuts, and cheese. Teams will compete to create the most flavorful and creative pesto, adding a fun twist to the culinary challenge. Enjoy fresh appetizers and non-alcoholic refreshments throughout. Elevate the menu with Italian wine and beer pairings, a hearty main dish, and surprise your guests with classic tiramisu for a sweet finale.
Themed appetizers and non-alcoholic refreshments
Side Salad and Chicken Piccata, Tiramisu, Wine and Beer
Add customized aprons with your guests' names or your company's logo to add a special touch and attention to detail. (+$40/pp)
Add a fun "Pesto Relay Race" activity which splits participants into teams, with each member taking on a specific task, fostering collaboration, friendly competition, and a chance to experience traditional pesto-making without the strain of doing it all alone.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
1 week before
Tell us the final numbers and where we are setting up. Your planner checks the room, the power and the tables with you so nothing is a surprise on the day.
On the day
They bring the ingredients, the equipment and everything else, run the event, and leave the space exactly as they found it.
A breakdown of how the 2 hours runs.
0:00 – 0:10
Your chef sets up while the team arrives — drinks and something to nibble.
0:10 – 0:24
Meet your chef, hear the menu and split into stations.
0:24 – 1:12
Each station takes a part of the menu, with the chef moving between them.
1:12 – 1:30
A short competition or tasting challenge between stations.
1:30 – 1:48
Everything comes together and the team eats what it made.
1:48 – 2:00
Your chef clears everything away. You do not.
Everything else arrives with your chef.
Nothing to ship
Plans move. Every window below is counted back from your event date, and applies to in-person events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $500, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $1,000, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
The competition element sounds like a gimmick and turns out to be the whole thing. Once your table is trying to beat the next one, people who'd normally hang back are arguing about whether it needs more garlic. Rolling cavatelli is satisfyingly repetitive — you press and flick the dough off a board, and after about ten you stop thinking about it. Our pesto lost, unfairly.
Taylor
I cook a lot and still learned something about pesto — that you bruise the basil rather than blitz it if you want it to stay green, and that the cheese goes in last. Chef Emily explained why rather than just directing traffic. The pasta itself is simple enough that I've made it twice at home since.
Lucas
I'd never made pasta and assumed there'd be a machine involved. There isn't — you roll a small piece under your thumb and it curls into a shell. It took a few goes to stop them coming out flat, and by the end I had a tray of them that looked like the real thing.
Hayden
It ran to time on a busy afternoon, which I appreciated more than I expected to. Everything was set up when we arrived, the pace never stalled, and we sat down and ate what we'd made rather than waiting on a kitchen to plate it up.
Riley
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
Fill out this quick form to get started...
7 Questions
Your request is in — our team will be in touch shortly. If it's urgent, call (617) 939-9732.
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