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Virtual events › Pickle Party
$139 per person for 5 – 30 guests · volume pricing from guest 31: as low as $119 for 50+.
Includes chef, event planner, host and gratuity.
One price: chef, event planner, host, gratuities, service — plus tax; rush dates and international delivery are quoted separately. No platform fee.
Volume rates apply to each guest above the threshold — the first 30 guests are always at the 5 – 30 rate, so a bigger group never pays less than a smaller one.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host and gratuities. You bring your own produce and we send a suggested shopping list ahead of the session.
Learn how to turn kitchen scraps into culinary creations, reducing waste and adding flair to your pantry. Bring your own ingredients - we'll provide a list of suggestions to get you started. This sustainable cooking experience is perfect for those looking to enhance their skills while caring for the planet.
Variety of Pickled Vegetables
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.
A week before
Suggestions rather than a fixed list, so everyone can work with what is already in their kitchen. Bring your own produce, jars and whatever else you fancy putting up.
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.
Nothing ships — you bring the ingredients
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.
Unusually, you supply your own ingredients for this one — they send a suggestion list and you pickle whatever you actually have, which is the entire point since it's built around using up kitchen scraps. Worth knowing at booking because it needs a bit of preparation from participants rather than a box arriving. What you learn is a brine ratio you can apply to anything, and that carrot tops and radish leaves are worth keeping. My fridge has been noticeably less wasteful since.
Nina
Clear and practical, and the sustainability angle is delivered through technique rather than as a message — you're not lectured, you're shown how to use the stalks and peel you'd normally bin. That's a more effective argument than any amount of framing. The quick-pickle method works in about an hour rather than needing weeks.
Marco
Easy to organize in the sense that there's no delivery to coordinate, and harder in the sense that people have to actually bring something. Send the ingredient list round early — we didn't, and two people turned up with nothing to pickle. Once that's handled it runs very smoothly.
Reese
Booked it for a team session with a sustainability theme and it was substantially better than the token version of that we'd been expecting. Everyone left with a jar of something and a method they could repeat, which is a better outcome than a talk. Several of ours have carried on.
Taylor
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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