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Virtual events › Turkish Pide
Turkish Pide with Spinach and Cheese
From $139 per person, and it falls as the group grows.
Under 5 guests: $795 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Travel to the streets of Istanbul with this traditional Turkish Pide. Learn how to shape this signature oval flatbread and fill it with a flavorful combination of spinach and feta, topped with an egg for a delicious finishing touch. Complete the experience with a Wine Pairing. (Vegetarian)
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 shaping is the thing to come for — a long oval with the edges rolled and pinched at both ends into points, which looks like a technique you'd need years for and takes about three attempts. Chef Emily demonstrated it slowly and then at speed, which was the right way round. The egg goes on in the last few minutes so the yolk is still soft when it comes out, and getting that timing right is the only real judgement call in the whole dish.
Morgan
Good with children involved. Shaping the boat is genuinely fun and forgiving, and ours produced several that were more canoe than pide without it affecting the result. Cracking the egg on at the end was fought over. It's also a complete meal rather than a snack, which is useful on a weeknight.
Dakota
Chef Emily was clear and easy to follow, and well paced around the proving — the filling and the shaping demonstration happen while the dough rises, so nothing is spent waiting. She was also realistic that home ovens don't get close to a proper pide oven and gave the workaround, which is a preheated tray and the highest setting you have.
Chloe
Chef Emily was organized and encouraging, and patient with a group whose first attempts at the shaping were mostly unrecognisable. She kept saying the shape doesn't affect the taste, which is true and which people needed to hear before they'd relax about it. By the second one most of us had something boat-shaped.
Diego
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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