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Virtual events › Charcuterie Board
Variety of Meat, Cheese, Fruits, Nuts, Crackers, and Jam
From $139 per person, and it falls as the group grows.
Under 5 guests: $795 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Create an exciting seasonal Charcuterie board with a variety of meat and dairy cold cuts, fruits, nuts, crackers, and jam. Add a delicious anchovy-olive-tapenade to make it a 90-minute party. Include a red and a white wine pairing for a fun and unique tasting experience.
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine pairing add-on to complement the flavors of this dish.
Take your charcuterie board to the next level by making an anchovy-olive tapenade with this fun add-on. (+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.
I signed up mostly out of curiosity and ended up taking notes the whole way through. Chef Emily explained why certain things sit next to each other on a board — salty beside sweet, soft beside sharp — instead of just telling us where to put them, and that framing stuck with me more than any recipe would have. Angel, our Zoom facilitator, ran a couple of quick games between steps, which kept the energy up without cutting into the cooking.
Drew
I plan most of my trips around food, so I came in with high expectations. Chef Emily's trick for folding the salami into little rosettes made a bigger difference than I expected — my board actually looked like something you'd see in a shop window. We added the wine pairing and it was worth it, especially the red against the aged cheese. I've already built a smaller version for friends at home.
Diego
I cook a fair amount at home but had never really thought about how a board gets put together. Chef Emily explained the reasoning behind it — odd numbers, varying the height, leaving a little empty space — so I wasn't just copying what was on screen. I've made three since and each one's been better than the last. Easily the most useful hour of instruction I've had online.
Mina
Our team is spread across four time zones and it's usually hard to get everyone talking on a call. This did it. Chef Emily kept a steady pace, doubled back for anyone who'd fallen behind, and somehow got twelve of us to the finish line at roughly the same moment. Watching everyone hold their boards up to the camera at the end was the best twenty seconds of our quarter.
Sofia
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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