St. Patrick’s Day Cooking Workshops

March 17 is the traditional date of St. Patrick's death, and it has been kept as his feast day for well over a thousand years. He's the patron saint of Ireland, though he wasn't Irish: by tradition he was born in Roman Britain, seized by raiders as a teenager and held as a slave in Ireland for six years before he escaped home.

He came back as a missionary and spent decades spreading Christianity across the island, founding churches and training clergy. The shamrock story belongs to that work. He's said to have held up the three leaves on a single stem to explain the Trinity.

What began as a quiet holy day became the biggest day in the Irish diaspora's year. New York's parade dates back to 1762, and the parade tradition largely grew up abroad before traveling back to Ireland.

There were never any snakes to drive out. Ireland has no native snakes and hasn't had any since the last Ice Age. When the ice retreated, sea levels rose and cut the island off before snakes could recolonize it from Britain and mainland Europe. The legend is almost certainly a metaphor for driving out pagan belief.

While we're correcting things: the color first associated with St. Patrick was blue, not green. Green arrived later, by way of the shamrock and Irish nationalism, and then it took the day over completely. Try either of those on your team over a bowl of colcannon and watch someone reach for their phone to check.

The potato reached Ireland in the late 16th century and within two centuries it was feeding most of the country. It grew well in poor soil and a cool, wet climate, and an acre of it fed a family that an acre of grain could not, which is how it became the staple of rural and poor households through the 1700s and 1800s.

That same dependence is what made the Great Famine of the 1840s so catastrophic, when blight destroyed crop after crop. The potato outlived it. Colcannon, mashed potato with kale or cabbage, scallions and a great deal of butter, is still on Irish tables, as are boxty pancakes, Irish stew and shepherd's pie.

Colcannon is the dish your team makes on this page, and it carries a tradition of its own: in parts of Ireland it was eaten at Halloween with charms hidden inside, and whoever found the ring was next to marry.

Three Irish menus, all led live by a chef:

• Irish Cheddar Souffles, 90 minutes. Twice-baked, served with a salad of apples, hazelnuts and greens in a lemon and mustard dressing that you put together while the souffles bake. Add a wine pairing.
• Colcannon Mashed Potatoes with herbs, 60 minutes. Scallions, butter and cream, and more green on the plate than anything else on the table.
• Irish Soda Bread with raisins and an orange compound butter, 60 minutes. Add a tasting of three beers, or a coffee tasting of roasts from small farms.

Soda bread is the one that surprises people. There's no yeast in it, so there's nothing to prove and nothing to wait for, and a warm loaf comes out of the oven inside the hour.

The pub version rewards whoever was already the loudest. A cooking workshop hands everyone the same job at the same moment, which suits the quiet half of your team far better and works just as well for the people who don't drink.

It also gives the day some content. The chef explains why soda bread needs no yeast and where colcannon came from while your team is elbow-deep in flour, and the Zoom host runs the free trivia and mini scavenger hunt between steps. Everyone leaves with a recipe they can make again, which is more than a round of drinks buys you.

Yes. The chef leads every step live, and these recipes were chosen because they forgive mistakes. Mashed potatoes and soda bread are not a test.

Groups run from 3 to 600 or more, with very large teams split by department or across days. Zoom is the default, and Google Meet, Microsoft Teams and WebEx work too. Vegetarian, vegan, gluten-free, kosher and no-alcohol swaps cost nothing extra when you tell us in advance, and all three menus already have gluten-free, vegetarian and vegan versions. Kits ship free within the US and can go to Ireland, the UK, Canada, Australia, Germany and elsewhere, or your team can work from a shopping list instead.

Yes. Rockoly runs virtual, in-person and hybrid events, so a team that's half in the building and half in their own kitchens is a normal booking rather than a special request.

The three menus on this page are the virtual version, and that's the one that treats both halves alike: everyone cooks along with the same chef at the same moment, and your planner collects delivery addresses from each person, so ingredients go wherever that person will actually be on the 17th. If what you want instead is a chef standing in your office, that's a different format — in-person events run about two hours, at your office or a venue we arrange, and include themed appetizers and non-alcoholic refreshments.

Tell your planner where people will be sitting before you settle on a menu, and walk through how the in-office half will set up. It shapes the answer more than the dish does.

Each rate covers your personal chef, a dedicated event planner, all ingredients delivered, gratuities and all service fees.

Two of the three menus run 60 minutes, which is the practical reason so many teams put this one in a lunch slot on the day itself rather than making an evening of it. March 17 is a single date and it fills, so book about three weeks out at minimum; rush dates are sometimes possible depending on chef availability.

A $250 deposit holds the date, and you can pay by credit card, ACH bank transfer or check. Cancel 21 or more days out and you are refunded what you paid less any nonrecoverable costs already committed; 8 to 20 days out you choose between a 50% refund and a 100% Rockoly credit; inside 8 days payments are nonrefundable, though one complimentary reschedule is yours if you ask 14+ days ahead. Everything is covered by the Love Your Event Guarantee: your team should have an amazing experience, and if your Rockoly event doesn't live up to expectations, we'll make it right. Fill out the form on this page and a planner will get back to you, or call (617) 939-9732 or email events@rockoly.com.