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Virtual events › Apple Pie Pierogies
Apple Pie Pierogies with Brown Butter Drizzle
From $79 per person, and it falls as the group grows.
Under 5 guests: $495 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, gratuities and all service fees.
Learn how to make traditional pierogi potato dough and fill these sweet dumplings with an apple pie filling. Drizzle with brown butter for an unexpected but incredibly delicious dessert.
Adjustments are free — tell your planner and the kits change.
Inquire about adding on a coffee tasting for a stimulating pairing! (+30 min)
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.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual 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 $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, 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.
Potato in the dough is what makes a pierogi different from any other dumpling — it goes soft and slightly chewy rather than crisp, and it takes filling without splitting. Chef Emily was clear that the potato has to be properly dry before it goes in, so riced or mashed without milk, or the dough turns claggy. As organizer I'd flag that people need a potato ricer or at least a masher, which two of ours didn't have.
Jade
I've eaten pierogi in Poland and had only ever had them savoury, so the apple version was new to me too. It's a legitimate variation rather than a novelty, and the session says so. Folding and crimping is the part that takes practice; mine were misshapen for the first ten and then fine.
Jamie
The dough is rolled thinner than feels safe, which is the usual instruction with filled pasta and dumplings and always the one people ignore. Too thick and you taste dough rather than filling. Having someone look at mine on camera and tell me to keep going was worth more than any measurement would have been.
Rowan
Fitted into a working afternoon, with the caveat that the dough wants a rest and the shaping takes longer than you'd estimate — ours ran slightly over the hour. Nothing about that was a problem, but it's worth not booking a meeting hard against the end. They boil in about three minutes, so the finish is quick.
Andre
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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