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Virtual events › Scallion Pancakes
Layered Pastry and Scallion Pancake
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, gratuities and all service fees.
Meet your new favorite appetizer. Learn to make this layered Chinese flatbread loved for its super crispy, flaky texture and oniony, aromatic taste. Bring to any gathering to wow your crowd, and add a wine pairing to round out the experience.
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 layers are the whole trick and they come from rolling the dough flat, brushing it with oil, rolling it into a rope, coiling it and flattening it again. Nobody would work that out unaided. Chef Suki showed it twice because the first time it looks like sleight of hand. Mine came out with visible flaky layers rather than a solid disc, which was the entire reason I'd booked, and the dough itself is only flour and hot water.
Mina
Quick enough to fit into a normal working afternoon, with one honest caveat — the dough wants a rest partway through, so plan for the session to sit at around an hour rather than forty minutes. What you get for that is a genuinely restaurant-standard appetizer from a bag of flour and a bunch of scallions, which is a good return.
Clara
Good one to make with children helping. The rolling and coiling is exactly the sort of thing they enjoy, nothing is sharp, and the frying at the end is a short adult job. Ours were uneven and slightly over-oniony and disappeared immediately. It's also cheap enough to make again the same week, which we did.
Dakota
Chef Suki was warm and unhurried, and good at demonstrating the coil step from an angle where you could actually see what her hands were doing — which sounds obvious and is exactly what usually goes wrong on video. She also flagged that the pan wants to be hotter than instinct suggests, otherwise they go greasy rather than crisp.
Owen
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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