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In-person events › Southern Seafood
From $210 per person, and it falls as the group grows.
Work the smoker for cedar-smoked salmon and hickory-smoked trout, with maple-glazed smoked carrots, charred Brussels sprouts and portobello mushrooms alongside. The chef teaches southern BBQ smoking at your office or venue, while teams mix spice rubs for a best rub competition and test their palates in a wood-chip blind tasting. Backyard games keep things easy in between, and everyone tastes what came off the smoker.
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.
Southern barbecue technique applied to seafood is an unusual premise and it works because the smoking is adapted rather than transplanted — fish takes a fraction of the time meat does and the whole method changes as a result. Chef Emily was clear that over-smoking is the failure mode and that you're after a suggestion rather than a wall of it. The spice rub is built from scratch and I've used it on other things since.
Avery O.
Quicker than a barbecue session sounds like it should be, precisely because seafood cooks fast — the whole thing fits inside an hour and there's no long low-and-slow stage. Worth knowing you need a way to generate smoke indoors, which for most of us meant a stovetop method rather than an actual smoker.
Anika X.
Good energy and practical about equipment, which matters here more than usual — Chef Emily gave three different ways to get smoke depending on what people had, from a proper smoker down to a foil parcel on a hob. Nobody was excluded for not owning the right kit, which could easily have happened with this one.
Clara Z.
The regional context was interesting and specific — southern barbecue is usually presented as a meat tradition and the seafood side of it gets overlooked, so learning where that comes from added something. It's a genuinely different session from the standard grilling one on the list.
Leo I.
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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