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Virtual events › Ratatouille
From $109 per person, and it falls as the group grows.
Under 5 guests: $645 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Layered fresh summer vegetables in a tomato stew makes this Ratatouille as delicious as it is aesthetically pleasing. Enjoy eggplant, zucchini, tomatoes, and onions beautifully arranged and baked in the bell pepper and tomato stew. Add a wine pairing to complete the occasion.
Ratatouille
Adjustments are free — tell your planner and the kits change.
Enjoy a variety of 3 beers in this delicious add-on. (+30 min)
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.
This is the layered version — the one where everything is sliced thin and arranged in a spiral rather than stewed together — and the arranging is genuinely satisfying rather than fussy. Chef Emily made the point that the slices need to be the same thickness or they cook unevenly, which is the only real discipline required. It looks considerably more impressive than the effort involved, and it fits into a working afternoon without any stage that demands attention.
Tessa
A dish where the presentation is the point, and I mean that as praise — it's the same vegetables you'd otherwise stew into a brown heap, and arranging them changes both how it looks and how it eats, because each slice keeps its own texture. The tomato and pepper base underneath is what carries the flavour and it gets made from scratch.
Riley
I cook a lot of vegetables badly and the useful lesson was salting the aubergine and letting it sit before anything else happens. It draws the water out, which is why my previous attempts had been watery. Simple, and it changed the result completely. The base sauce technique transfers to plenty of other things.
Reese
Booked it for a summer team session and it suited a group with several vegetarians and one vegan, since it needs no adjustment at all for either. It's also forgiving about timing — it sits in the oven happily, so nobody was penalised for being pulled into another call halfway through.
Iris
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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