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Virtual events › Nordic Lefse
Nordic Lefse with Cinnamon Sugar
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.
Learn how to make soft, pillowy Nordic lefse from scratch in this cozy holiday workshop. We will griddle each piece to golden perfection and finish with a warm cinnamon sugar spread. Enjoy with hot chocolate or mulled wine for a sweet Scandinavian treat.
Adjustments are free — tell your planner and the kits change.
Pair this class with our traditional Mulled Wine and get extra festive this season. (+30 min)
Warm up with our rich and creamy homemade hot chocolate. (+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.
Lefse is a potato flatbread, which I hadn't known, and the potato is why it comes out soft rather than crisp. The dough is very sticky and the instinct is to add flour until it behaves — Chef Emily talked people out of that repeatedly, because the flour is exactly what makes it tough. Rolling thin and griddling dry, no oil, is the rest of it. The cinnamon sugar spread at the end is what most Norwegians would recognise.
Caleb
I'd never heard of lefse before booking and it turns out to be one of those things that's genuinely simple but almost impossible to get right from a written recipe, because the dough consistency is a feel rather than a measurement. Having someone watch mine on camera and tell me to stop adding flour was the entire value of doing it live.
Quinn
Booked it as a December team session and it was a better choice than another gingerbread thing — it's genuinely unfamiliar to most people, and the Scandinavian angle gave it a bit of a story. It's also naturally shareable, so people were handing pieces around their own households as they came off the pan.
Anika
Chef Emily had good energy and was patient with a dough that had most of the group briefly convinced they'd been sent the wrong ingredients — it really is far stickier than anything else you'd roll out. She kept reassuring people rather than letting them wreck it with extra flour, and by the end almost everyone had a stack of them. The mulled wine pairing suited the whole thing.
Marco
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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