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Virtual events › Panzanella
Panzanella with Homemade Vinaigrette
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.
Transform fresh garden vegetables, crusty bread, and a tangy homemade vinaigrette into a vibrant and satisfying salad. This rustic Italian dish highlights the beauty of simple ingredients while teaching you how to balance textures and flavors for the perfect bite. Enjoy with a wine pairing.
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.
The bread is the whole dish and it has to be genuinely stale — not toasted fresh bread, actually stale — because you want it to absorb the dressing and the tomato juice without turning to mush. Chef Emily was clear about that and it's why most versions fail. Salting the tomatoes first and using the liquid that comes out as part of the dressing was the detail I hadn't seen before, and it's the sort of thing that makes you rethink how you build a salad.
Elena
Booked it for a summer team session and it suited that — no heat, quick, and it's the kind of dish people actually make again in July. It's also cheap and forgiving, which was useful for a group where a few people are nervous about cooking. Nobody could get it wrong and everyone ate well.
Samira
Easy to do with children around since there's no cooking at all beyond a bit of chopping. Ours tore up the bread, which is a job that suits a seven-year-old perfectly. It's also a rare vegetable dish they'll eat, on account of it being mostly bread, which I'm choosing not to examine too closely.
Grace
Chef Emily was organized and encouraging, and unsnobbish about a dish that's essentially leftovers elevated. She made the case that knowing how to build a vinaigrette properly — the ratio, and emulsifying it rather than pouring oil and vinegar separately — is worth more than most single recipes, and spent proper time on it rather than rushing to assembly. That was the right call.
Jordan
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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