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In-person events › Festive Spanish Tapas
Melon con Jamón, Pan con Tomate, Ensalada & Stuffed Peppers
From $150 per person, and it falls as the group grows.
Build a spread of stuffed peppers, an ensalada, pan con tomate and melon con jamón, then pass the plates around the room the way tapas are meant to be shared. With the chef coaching every dish at your office or venue, your holiday party happens while the food gets made rather than after it. Add vegetable paella, cinnamon churros, or a Spanish wine pairing.
Themed appetizers and non-alcoholic refreshments
Vegetable Paella, Cinnamon Churros, Wine & Sangria
Add customized aprons with your guests' names or your company's logo to add a special touch and attention to detail. (+$40/pp)
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 120 min 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.
We ran this as a December team thing and the sangria did a lot of the heavy lifting. The tapas themselves are simpler than they look — the melon and jamón is thirty seconds of assembly and lives entirely on the quality of the ham. Chef Emily was good on which ones are worth the effort and which are worth buying, which felt honest.
Zara R.
I'd never cooked Spanish food and the format suits a beginner: lots of small things rather than one big one, so if a single dish goes wrong you still eat well. The pan con tomate is the one I've repeated most — it's four ingredients and I'd been overcomplicating it for years.
Sofia C.
Booked it as an alternative to a restaurant for our end-of-year night and it worked out cheaper and better. Small plates keep people moving between things rather than sitting through three courses in one seat, and the grilled vegetables went faster than anything.
Cameron S.
Chef Emily kept a big group in step and was patient with the people running behind on their chopping. She also made the case for good olive oil in a way that has cost me money since.
Emerson X.
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
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