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Virtual events › Black History Month
Cook iconic African American dishes like Black-Eyed Pea Fritters, Jerk Chicken, and Shrimp and Grits while learning the history, culture, and traditions behind every bite.
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.
A week before
Suggestions rather than a fixed list, so everyone can work with what is already in their kitchen. Bring your own produce, jars and whatever else you fancy putting up.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Nothing ships — you bring the ingredients
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.
We chose this for February and were wary of it being tokenistic, which it wasn't. The history is delivered alongside the cooking rather than as a preamble — where black-eyed peas came from and why they matter, the Caribbean influence in jerk seasoning, the Lowcountry origins of shrimp and grits. It's specific rather than general, and the food is taught properly rather than being a backdrop for the message. Our team asked more questions than at any other session we've run.
Alex
A collection rather than a single class, so you pick a menu — worth knowing when booking, since the dish you choose shapes the session considerably. We went with the shrimp and grits. What made it work was that the cultural content came from someone who clearly knew the subject rather than reading from a card.
Sofia
Chef Emily was engaging throughout and comfortable handling a topic that could easily be delivered awkwardly. She let the food carry it, which was the right instinct — you learn the dish properly and the history arrives through the cooking rather than being announced. Nobody on our call felt lectured at.
Cameron
Easy to organize and the flexibility on menu meant I could pick something that suited our group's dietary spread. As with the other heritage-month options it's worth asking which dish fits your headcount and equipment; the advice we got was practical rather than a sales pitch.
Drew
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
Your request is in — our team will be in touch shortly. If it's urgent, call (617) 939-9732.
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