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Virtual events › Loaded Wedge
Loaded Wedge with Blue Cheese Dressing
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, zoom host, ingredient delivery and gratuities.
Learn how the tricks of each ingredient in this classic steakhouse salad: draw water out of the tomatoes, pickle the onion, toast breadcrumbs in bacon fat, create a creamy dressing. Our chef will walk you through every step to building an unforgettable wedge. Add a wine pairing to celebrate your team.
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.
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.
A salad seemed like a thin premise for an hour and it turned out to be one of the better sessions we've booked, because it's really four techniques stacked together — salting tomatoes to draw the water out, quick-pickling red onion, toasting breadcrumbs in bacon fat, and emulsifying a dressing. Each one transfers to a dozen other things. The breadcrumbs in bacon fat in particular have become a permanent fixture in my kitchen.
Anika
Easy to organize and one of the lower-risk options — no heat beyond a frying pan, nothing that can burn, and the whole thing is assembly at the end. Ingredients arrived fresh, which matters more here than usual since there's nowhere for a tired tomato to hide. Good pick for a summer session.
Riley
I cook a lot and had dismissed the wedge as a steakhouse relic. The argument made is that it's a structure — something crisp, something acidic, something creamy, something salty — and once you see it that way you can build it with anything. That reframing was worth more than the recipe.
Nina
The premise is that the details are the dish, and the session commits to that properly rather than rushing to an assembly shot. Quick-pickling the onion takes ten minutes and completely changes it; skipping that step is why most wedges are dull. Nothing here is difficult, it's just that nobody usually bothers.
Hayden
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
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