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Virtual events › Summer Specials
Our Summer Workshops bring teams together to celebrate the bright, relaxed energy of the season with fresh, colorful, and flavor packed dishes.
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.
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.
A seasonal collection rather than one class — the smashburger, the gazpacho, the panzanella and the poke bowl all sit under it, so the event you get depends entirely on which you pick. Worth deciding as a group first. What they have in common is being light and quick, mostly no oven, which is the practical reason they work in July when nobody wants a two-hour braise in a hot kitchen.
Alex
Easy to schedule and the options are all short, which suited a summer week when half the team was on holiday and the other half wanted to leave early. We picked one of the no-cook menus and it ran under the hour. Ingredients arrived fresh, which matters when the dish depends on raw produce.
Morgan
Good range for a team with varied confidence: some of the summer options are pure assembly and some involve actual technique, so you can pitch it at your group rather than taking what you're given. We took a harder one and it was the right call for a team who'd done several of these before.
Chloe
Chef Emily was engaging across the full hour and good at keeping a group moving through a dish where several people were working at different speeds. She checked in individually rather than broadcasting, which with thirty people on a call is harder than it looks and is the difference between people finishing and quietly giving up.
Cameron
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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