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Virtual events › Coq au Vin
From $129 per person, and it falls as the group grows.
Under 5 guests: $745 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, gratuities and all service fees. Cooking this with wine is optional (yet highly recommended) and will add $50/pp.
This traditional French dish features chicken braised with red wine, mushrooms, onions, and garlic. Coq au Vin is a rich, hearty dish that showcases the depth of French cooking techniques, particularly the slow braising method. It's perfect for those interested in classic French comfort food and learning about the use of wine in cooking.
Coq au Vin
Adjustments are free — tell your planner and the kits change.
Make any dish a party with a cocktail add-on. Enjoy a refreshing pineapple mule, and more! (+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 90 min runs.
0:00 – 0:07
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:07 – 0:20
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:20 – 0:54
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:54 – 1:07
While something rests or bakes, the host runs a short icebreaker or trivia round.
1:07 – 1:20
Bring it together, plate it up and learn how a chef would serve it.
1:20 – 1:30
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.
Braising is the actual subject here and it's a technique worth having — you sear hard for colour, deglaze the pan so nothing is wasted, then leave it alone at a bare simmer. Chef Emily was firm that a rolling boil toughens the meat, which is the mistake that ruins most home braises. The wine should be something you'd drink, not cooking wine, and she explained why: it reduces down, so anything harsh in it gets concentrated rather than cooked off.
Theo
The dish has a history as peasant cooking — an old bird made edible by long slow cooking — and knowing that reframes it from an intimidating French classic into something practical. That context was given properly rather than as a flourish. The lardons and the mushrooms go in at different points for texture reasons, which I'd never thought about.
Alex
I'd assumed coq au vin was a weekend project and it's more forgiving than its reputation suggests — most of the time is unattended, and the session is arranged so the braise happens while you make everything else. Being honest, it's better the next day, which was said outright rather than glossed over.
Noah
Straightforward to organize and it suits a longer slot better than a rushed hour, given the braise needs its time. Everything arrived in good condition and the only equipment needed is a heavy pot with a lid, which I checked with people beforehand after reading that.
Chloe
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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