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Virtual events › Southern Shrimp and Grits
Southern Shrimp and Corn Grits with Mixed Vegetables
From $129 per person, and it falls as the group grows.
Under 5 guests: $745 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, gratuities and all service fees.
Bring this traditional Southern dish to your kitchen. Buttery, cheesy grits pair incredibly well with Cajun shrimp, andouille sausage, and mixed vegetables. This bold combination of flavors served over creamy grits will leave you savoring each bite. Add Collard Greens to complete the menu.
Adjustments are free — tell your planner and the kits change.
Complete your event with wine pairings from African American-owned wineries.
Add Collard Greens to complete the menu. (+30 mins)
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.
Grits are the part people get wrong and the fix is time — they want far longer and far more liquid than the packet suggests, and stirring rather than leaving them. Chef Emily was firm about it and mine were creamy instead of grainy for the first time. The andouille rendering into the pan before the shrimp go in is where the flavour comes from.
Hayden
This turned out to be an easy one to cook with family wandering through. The grits need stirring but nothing about them is dangerous, so a child can take a turn at the pot while you deal with the pan. Mine did, at length, and was very proud of the result. It also scales up without any extra work, which meant we ate it again the following week.
Quinn
Straightforward to organize for a distributed team. Ingredients reached everyone on time, the shrimp arrived cold and in good condition, and there's nothing here that needs specialist equipment beyond a heavy pan. As organizer I liked that the dish comes together in roughly an hour with no stage where people are left waiting on someone else.
Iris
I'd never cooked grits and had a fairly dim view of them, which was based entirely on bad instant ones. Done properly with butter and cheese stirred through at the end, they're closer to a soft polenta and completely different from what I expected. That reversal was the most useful part of the session for me.
Marco
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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