The Game

Red Carpet in Ruins

At the end of the day’s shoot on the set for The Legionnaire Who Loved Me, the celebrated superstar Henry Steward has been found dead in his trailer. He was lying in his own blood next to his Oscar, which had been used to smash his head in. His bodyguard, posted in front of the trailer at the time, hadn’t noticed anything out of the ordinary.

Still in shock from the gruesome murder, the film cast and crew members must find the culprit. One thing is abundantly clear: one of you is the murderer! Will you be able to discover what happened and solve the murder?

Players: 6–8
Play Time: 3–4 hours.
Ages: 16+


Game Components

8 Character Books
8 Invitation Cards
8 Notes in envelopes
9 Character standees with plastic bases
8 Place Cards with plastic bases
1 Gameboard (Floor Plan)
1 Rulebook


Character Synopsis

Character Synopsis
For 6–8 players with up to 4 female and 4 male roles. Male and female roles can be played by any player.

What does this mean?

Steve “Buster” Dean (36)

He’s ambitious and a dead ringer for Henry. However, as Henry’s body double, only Buster’s perfect tush is famous. What’s he willing to do to become a real star?

Lissy Tailor (26)

Hailed as a rising starlet in the tabloids, but everyone in Hollywood believes she got the role solely on her looks. She’s frustrated and angry that no one is treating her seriously. Maybe too angry.

Stanley Hawks (56)

The renowned director is famous for his serious dramas, so this light comedy is an odd departure for him. He desperately needs a huge hit, but seems too preoccupied with his difficult cast to make a good film.

Marlene Berger (39)

In the past, Marlene dominated the Oscars. But now Marlene seems to live for gossip and martinis. She’s desperate to regain her star stature, but how far is she willing to go?

Frank Farmer (42)

A tough bodyguard whose trademarks are a dark hat and darker demeanor. Although he’s not a man of many words, murder could be at the top of his short list.

Bob Millman (31)

Bob’s always chitchatting with cast and crew and doesn’t seem interested in acting when the camera rolls. This is every extra’s dream, so why is he blowing it?

Annie Bates (25)

This star-struck intern has long fantasized about Hollywood glitter and glamor. It’s her first day on a real film set and she might do anything to win her dream life.

Donnathella Westwood (38)

She’s the designer for the film’s Oscar-worthy costumes. Known for her extravagant outfits and blunt advice, she also has a big secret she doesn’t want anyone else to know.
Music to Set the Mood

Music for Hosts - Red Carpet in Ruins

Background music is a great addition to make your Deadly Dinner a memorable experience. If you don’t want to create your own playlist, we have playlists for our Deadly Dinner games available on Spotify and Deezer. These will help set the mood for the game.

Spotify Playlist

Deezer Playlist

Creating a Suitable Ambiance

Decorating for your Deadly Dinner

If you are looking for some inspiration to decorate your Deadly Dinner, please visit our Pinterest page where we have collected many ideas for creating thematically appropriate decorations.

Decorations for your Deadly Dinner

Thematic Provisions for your Guests

Recipes for your Deadly Dinner

Ideally, a Deadly Dinner not only includes an exciting murder case, but also a delicious meal with your fellow players.

Of course, you don’t necessarily have to cook if that’s not what you want. But your guests will certainly be happy to have something to eat if they are playing for three to four hours. So, if you don’t want to order pizza, we have collected a few recipe suggestions for you here.

Shrimp Cocktail with Avocado

3 avocados
¾ lb. jumbo shrimp
2 Tbsp. Miracle Whip light
2 Tbsp. sour cream
fresh dill
salt & pepper

First cut the avocados in half, remove the pit, and then scoop out a small portion of the avocado flesh. A few squirts of lemon juice will prevent the rest of the avocado from turning brown. Wash the dill, pluck it from the stem, and chop it into small pieces.
Now mix the shrimp, the avocado flesh, and all the other ingredients together and use them to fill the partially hollowed out avocado.

Ceasar Salad​

3 romaine lettuce hearts
12 strips of bacon
3 slices of toasted white bread
10 oz. cherry tomatoes
2 Tbsp. butter
½ cup. parmesan cheese
3 anchovy fillets
¼ lb. Crème Fraîche (or sour cream)
⅔ cup yoghurt
⅔ cup milk
1 organic lemon
1 clove of garlic
salt & pepper

For the dressing, mix ¼ cup parmesan, the anchovy fillets, Crème Fraîche, yoghurt, milk, zest of lemon, 1 Tbsp. lemon juice, and the garlic clove with a hand blender. Season to taste with salt and pepper.

Remove the crusts from the toast and cut in half four times across to create 8 small triangles. Melt the butter in a pan, brush the butter on the toast, and bake until golden brown on both sides.

Cut the romaine lettuce into strips, wash, and spin dry.

Quarter the cherry tomatoes.

Fry or bake the bacon until crispy and then let cool briefly before breaking it into smaller bite-sized pieces.

Arrange the salad with tomatoes, bacon, and croutons and drizzle with dressing. Add parmesan cheese on top to taste.

Shish Kebab Skewers with Peanut Dip

1 lb. chicken breast fillet
⅓ cup soy sauce
1 Tbsp. honey
20 wooden kebab skewers

Peanut Dip:
1 heaped Tbsp. peanut butter
¼ cup coconut milk
2 Tbsp. soy sauce
1 to 2 tsp. sriracha sauce
1 Tbsp. honey

Soak the kebab skewers in warm water. This will help the meat slip off more easily later.

In the meantime, pat the chicken breast dry and cut into finger-width strips.
Then press the strips flat with your fist and then place them in a bowl with the soy sauce and honey.

Marinate the chicken for about 30 minutes, then remove from the marinade and skewer individually on kebab skewers in a wave-like manner.

Fry both sides over medium heat for about 2 minutes, place on a plate, and let cook a little longer using aluminum foil.

Mix all the ingredients for the peanut dip.
Caution: Sriracha sauce provides a spicy heat, so season to your guests’ taste!

Puff Pastry with Feta Cheese and Spinach

1 puff pastry (1 package)
¼ lb. feta cheese
⅔ cup olive oil
salt & pepper
½ lb. frozen spinach
1 egg yolk

Preheat the oven to 375 degrees Fahrenheit.

The spinach leaves must be defrosted, so either take them out of the freezer in time for them to thaw or defrost them in the microwave. Remove the water from the spinach as it must be totally dry.

Then mix the feta cheese with the olive oil using a hand blender.

Add salt, pepper, and nutmeg and spread the feta cream on the puff pastry leaving a little over ⅓ inch free on the long side. Then spread the spinach evenly on top.

Now roll up the puff pastry from the long side and stick the pastry together at the end.
Then cut the roll into ¾ inch thick slices and place them on a baking sheet lined with parchment paper. Leave enough room for the rolls to open a little while baking.

Mix the egg yolk with the cream and brush the rolls with the mixture.

Bake on the middle rack for about 25 minutes and then let them cool for a short time before serving.

Puff Pastry Appetizers

1 puff pastry (1 package)
⅓ lb. diced ham
¼ lb. pizza cheese
1 lb. Crème Fraîche (or sour cream) with herbs
1 lb. plain Creme Fraiche (or sour cream)
1 egg yolk

Preheat the oven to 375 degrees Fahrenheit.

Mix the diced ham, Crème Fraîche, and half of the cheese, and then brush the puff pastry with it leaving a little over ¾ inch free on the long side.

Now roll up the puff pastry from the long side and stick the pastry together at the end.

Then cut the roll into ¾ inch-thick slices and place them on a baking sheet lined with parchment paper. Leave enough room for the rolls to open a little while baking.

Mix the egg yolk with the cream and brush the rolls with the mixture.

Bake on the middle rack for about 25 minutes and then let cool for a short time before serving.

Cheesecake Tart with Salted Caramel Topping

18 high-fiber biscuits
1 Tbsp. sugar
6 Tbsp. butter

⅔ lb. cream cheese (room temperature)
½ cup sugar
1 packet of vanilla sugar
8 tsp. cornstarch
1 egg
¼ cup cream

¾ cup sugar
1 ⅔ cup cream
sea salt

First, grind up the biscuits in a food processor. If you don’t have one, you can pack the biscuits in a plastic bag and smash them with a rolling pin.

Melt the butter in a saucepan and add the biscuit crumbs with the sugar and mix.

Now take a springform pan and line it with parchment paper and grease the edge with butter.
Pour the crumb mixture into the springform pan and press it evenly around the bottom of the pan and then place in the refrigerator for 10 minutes.

Meanwhile, preheat the oven to 360 degrees Fahrenheit.

Then, bake the mixture for 15 minutes.

As it is baking, prepare the filling:
Mix the cream cheese with the sugar, vanilla sugar, and cornstarch with a hand mixer. Add the egg and stir briefly, and then do the same with the cream.
After baking for 15-minutes, take the pan out of the oven and let it cool for 1–2 minutes before adding the filling.

Bake at the same temperature for another 20 minutes and once it is done, take it out and let it sit until it is at room temperature. Then place it in the refrigerator to cool until it has set.

For the topping, put the sugar in a pan and let it caramelize—be patient, it takes a few minutes and then it will suddenly caramelize very quickly. Add the cream to the caramel and let it simmer for about 10 minutes until the sugar has completely melted again. Then take it off the heat and let it cool, adding a little sea salt if you like.