Killing Woodstock
1970, ten people, one goal: Revive the legendary Woodstock Festival. A tranquil San Francisco commune, an up-and-coming rock band, and a tough motorcycle gang are united by their love of music, peace, and mind-expanding drugs. However, the festival turns into a death trip for the commune´s spiritual leader. Once the guru was found murdered, peace, love, and happiness were over.
Players: 7-10
Play Time: 3–4 hours
Ages: 16+
Game Components
10 Character Books
10 Invitation Cards
10 Notes in envelopes
10 Character standees with plastic bases
10 Place Cards with plastic bases
1 Gameboards (Floor Plan)
1 Rulebook
Character Synopsis
For 7-10 players with up to 5 female and 5 male roles. Male and female roles can be played by any player.
What does this mean?
STEPHANIE “STEVIE” SLICK (30)
GRACE ANDERSON (27)
JIMMY MARTIN (31)
CHARLES MOORE (27)
WAYNE LEWIS (28)
BONNIE TURNER (25)
RICHARD “DICK” TURNER (26)
LUCY-SUE DAVIS (22)
MARY JACKSON (19)
MICHAEL WRIGHT (22)
Music for Hosts - Killing Woodstock
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. These will help set the mood for the game.
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.
Recipes for your Deadly Dinner
All our recipes are vegetarian or vegan. We recommend combining them as you like and, if necessary, creating a buffet for your players. To create a full meal, you should include at least three recipes. All dairy products can easily be replaced with vegan substitutes to make them vegan.
Vegetarian Quiche (Appetizer)
FOR THE PIE DOUGH
1 ½ cups flour
1 stick of cold butter
1 egg
1 pinch of salt
some butter for the pie pan
some flour for the pie pan
FOR THE FILLING
About 1 ½ lbs. vegetables (zucchini, mushrooms…)
Weigh BEFORE you sauté them.
1 large onion
2 tbsp. oil
3 eggs
8 oz. sour cream
4 oz. of grated cheese
some salt and pepper
some parsley
Preheat the oven to 350°F (325°F for a convection oven). Grease an 11-inch pie pan and dust with flour.
Knead together the flour, butter, egg, salt, and 2 tablespoons of water for the pie dough. Dust the work surface with flour. Roll out the dough with a rolling pin and then place it in the pie pan, pressing down to leave a rim of about 1 inch. Prick the dough several times with a fork. And then line the dough with parchment paper and weigh it down with baking weights. Bake for about 12 minutes and then remove the parchment paper and baking weights.
If you don’t have baking weights, simply set the heat to 300°F (no convection) and slide the pie pan in at the bottom without baking weights.
If the dough is too soft to roll out, simply put it in the fridge for about 30 minutes and process it further after it has cooled down. This makes it much easier to roll out the dough.
For the filling, wash, peel, and dice the vegetables and the onion. Lightly sauté the onions in a pan with a little oil. Then add all the vegetables. Sauté gently for a few minutes over medium heat and season well with salt and pepper.
Meanwhile, whisk the eggs, and then stir in the sour cream, grated cheese, and spices. Now place the sautéed vegetables on the pre-baked dough. Then pour the egg and sour cream mixture over it and spread it out. Bake the quiche for another 30 minutes. The quiche will provide about 10 servings.
Cream Puffs with Cream Cheese and Salmon (Appetizer)
(Enough for 8 small cream puffs)
FOR THE DOUGH
½ stick of butter
Salt
1 cup of flour
2 eggs
FOR THE FILLING
8 oz. full fat cream cheese
4 to 5 tbsp. milk
salt and pepper
1 to 2 tbsp. horseradish
zest from 1 organic lemon
2 tsp. lemon juice
1/2 bunch of dill
5 oz. smoked salmon
IN ADDITION
Piping bag with large star nozzle
baking sheet
For the dough, boil 8 oz. of water with the butter and a pinch of salt in a saucepan until the butter has completely melted. Then, remove the pan from the heat and add the sifted flour all at once. Place the pan back on the stove and stir the batter with a wooden spoon until a lump comes off the bottom of the pan and a thin, white layer can be seen at the bottom.
Take the pan off the stove and let it cool down a bit. Then, work in the eggs one at a time with the dough hook on your hand mixer.
Place the batter in the piping bag fitted with a large star nozzle. Line a baking tray with a baking sheet and pipe 8 medium-sized mounds of dough onto it, leaving about 2 inches between each mound. Bake in a preheated oven at 400°F (350°F for convection oven) on the 2nd shelf from the bottom for about 25 to 30 minutes. Then, remove the tray and cut the cream puffs in half crosswise with a serrated knife while they are still warm to allow the steam to escape. Leave to cool completely on a wire rack.
For the filling, mix the cream cheese with milk, salt, pepper, horseradish, lemon zest and juice. Rinse the dill, shake dry, and finely cut before stirring it into the cream. Slice the salmon into strips. Now, place the filling in the piping bag with a large star nozzle and pipe onto the four cream puff bottoms, top with salmon, and place the tops of the cream puffs on top.
Stuffed Peppers
(Main Course)
(Enough for 8 stuffed peppers)
8 yellow pointed peppers, depending on the size maybe more
6 oz. mixed minced meat (vegan mince is also fine, but only 18 oz. of it)
10 oz. cooked bulgur
1 or 2 onions
2 or move cloves of garlic to taste
Salt and black pepper, from the grinder
1 tbsp butter
1 tbsp flour
18 fl.oz. vegetable broth
1 small can of tomato paste
some sugar
Cook bulgur according to instructions on the packaging. Sauté the onion. Add in the minced meat and garlic. When cooked through, add the cooked bulgur and continue to sauté briefly. Season everything well with salt and pepper.
Cut off the top ¾” to 1” of the peppers and discard, remove the seeds and any white areas inside the peppers, and then fill them with the minced meat filling.
Melt the butter in a saucepan, add the flour, and toast a little. Quench with the vegetable broth. Add the tomato paste and bring it to a boil. Season with salt, pepper, and a little sugar. Add the stuffed peppers to the sauce and stew either on the stove or in the oven for approx. 30 – 40 minutes.
Note: Alternatively, you can use tomato passata instead of tomato paste, but then use a little less broth.
Hemp Rolls (side dish)
(Enough for approx. 8 pieces)
6 eggs
7 oz. cream cheese
2 pinches of salt
6 tsp baking powder
½ cup flax flour
¾ cup hemp flour
2 packets of yeast
2 sugar cubes or 1 heaping teaspoon of sugar
Some warm water
Let the yeast rise in a container with the sugar and a little water to a pre-dough. Preheat the oven to 360° F.
Separate the eggs. Then beat the egg whites with a pinch of salt until stiff. Beat the egg yolk and cream cheese together until fluffy.
Mix the hemp flour, flax flour, and baking powder.
Fold the beaten egg whites into the egg yolk mixture alternately with the mixed flour.
Stir in the yeast.
Let the dough rise in a warm place for about 1 hour.
With a spoon or better with your wet hands, create 4 even balls of dough from the mixture and place them evenly spaced on a baking tray. Bake on the middle shelf for about 25 minutes.
Then finish baking on the top shelf for another 6 minutes.
Punch for the entire Commune
(Enough for 12 servings)
2 cans of fruit cocktail (17 oz. drained weight)
1 bottle (25 oz.) of cold dry white wine
35 oz. cold dry or semi-dry sparkling wine (both of these can also be alcohol-free!)
Pour the fruit cocktail into a punch bowl and mix in the dry white wine. Add the sparkling wine and stir it in carefully just before serving! Alternatively, you could also prepare a punch with fresh fruit such as pineapple, strawberries, peaches, and many more, depending on the season and taste.
… Brownies (Dessert)
10 oz. dark chocolate
1 stick butter
1 packet of vanilla sugar
3 medium size eggs
1 cup brown sugar
1 cup cake flour
1 tsp baking powder
1 pinch of salt
1 tbsp cocoa powder
some butter for the baking pan
Preheat the oven to 345° F (310° F for a convection oven). Liberally grease a small baking pan or shallow casserole dish (11” x 9”) with some butter. Melt about 5 oz. of the dark chocolate with the rest of the butter in a small saucepan. Allow to cool slightly so the eggs won’t set up during the next step.
Beat the eggs together with the vanilla sugar and brown sugar until fluffy. Add the chocolate mixture. Mix the cake flour with the baking powder, salt, and cocoa powder, and then mix all that into the egg mixture. Chop up the remaining chocolate and fold it into the batter. Pour the batter into the baking pan, smooth out, and bake in the preheated oven for about 20 minutes. 1 baking pan yields about 12 brownies.
It’s best to take the brownies out of the oven 1-2 minutes early so that they are still moist on the inside. For decoration, you can melt 3 – 4 oz. of dark chocolate in a water bath and pour it over the brownies. Brownies are also delicious with vanilla ice cream when the brownies are served warm.
