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Virtual events › Crostini Trio
Crostini Trio
From $119 per person, and it falls as the group grows.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, and gratuity.
This crostini trio is the ultimate appetizer for any holiday celebration. Crisp French baguette with 3 mouth-watering flavor combinations: sweet potato and bacon, tangy lemon ricotta, and apple pomegranate with brie. Get extra festive by adding a wine pairing.
Adjustments are free — tell your planner and the kits change.
Beverage pairing: Mulled Wine (+30 min) Gift pairing: Rockoly Apron
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.
Three toppings across one baguette is a smart format for a party — you're not committing everyone to a single flavour, and the sweet potato and bacon one converted the people who'd assumed they wanted the brie. Chef Emily was clear about toasting the bread properly first so it holds up under wet toppings, which is where most crostini fail.
Morgan
Easy to run for a big group and easy to scale, because there's no cooking that has to finish at the same moment. Ingredients arrived on time and nothing required equipment beyond a baking tray. As organizer I spent the session eating rather than troubleshooting, which was a first.
Skyler
The lemon ricotta is deceptively good — it's the simplest of the three and the one I've made most since. What I took away was the balance: something sweet, something acidic, something fatty on each piece, which is a rule you can apply to anything on toast forever afterwards.
Priya
I cook a lot and still took something away: brush the bread with oil and toast it on both sides, not just under a grill on one, or the underside goes soggy the moment anything wet lands on it. Small, and it's the difference between crostini that hold and crostini you eat with a fork.
Ethan
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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