Casa Chiara

Tag: Birthday dinner

  • Masquerade themed dinner party

    A night full of suprises!

    I love me a good dinner party. Who doesn’t love a good laugh with great food and drinks in the comfort of your own home? Sounds like the perfect night to me. Whether it’s celebrating something special or just bringing everyone together for no reason at all, a dinner party always feels like the best idea.

    And if you’re anything like me, it’s definitely worth the effort — because trust me, your night will be the talk of the month. We all know that planning a dinner party can take time and effort, but that’s exactly why I started this blog series. Here, you’ll find everything you need to create your own themed dinner setup — from decorations and menus to cocktails and prep sheets — all in one place.

    This Week’s Theme: The Midnight Masquerade dinner party

    I’ve always loved a touch of romance and mystery, so this week’s theme is all about embracing that atmosphere: a Masked Masquerade Dinner. The color palette? Classic black and white — effortlessly elegant, timeless, and a little dramatic.

    This theme works perfectly for 21 dinners, milestone birthdays, Halloween, Christmas, New-Years eve parties or any night you want to feel a bit glamorous. A fun twist: the guest of honor dresses in white, while everyone else wears black. It’s simple, striking, and sets the tone immediately. Think low lighting, glowing candles, lace details, and sophisticated decor. The kind of evening where everyone arrives curious, the air feels electric, and the table itself tells a story.

    Find the full prep-list at the end of the page!

    “Effortlessly elegant, timeless and a litte dramatic”

    Decor & Ambiance

    I really wanted to set the tone from the moment guests walked in. I kept the lighting low and used candles as the main light source to bring that sense of mystery and intimacy. It immediately made the space feel warm, elegant, and just a little bit secretive — exactly what a masquerade dinner should feel like.

    I used a white tablecloth to balance the darker tones and add that classic, sophisticated touch. For the candles, I mixed tall and short glass cylinder holders — they keep wax from dripping on the table and look amazing when layered together. Plus, they’re super practical; you can reuse them as home decor afterwards. I actually thrifted mine from a local shop, but you can easily find similar ones online.

    For the table decorations, I kept it simple and elegant with Baby’s Breath (Gypsophila) — they’re affordable, voluminous, and last for ages. If you want to elevate the look, add a few white roses for a romantic touch.

    My secret weapon? Black ribbon. I bought two rolls — one thin (1 cm) and one thicker (2 cm). I used them to tie around the napkins and name tags, and even added tiny bows around the stems of the wine glasses. It’s such a small detail, but it ties the whole table together (literally).

    The menu and name tags were simple DIY prints I made myself, matching the overall theme. You can easily prepare these a few days before. I also sent out digital invitations in the same style, with the dress code being “classy in black” — an easy theme everyone can pull off.

    As a fun extra, I ordered lace masks online — super inexpensive but a perfect addition for this theme. I got a few different styles for men and women to make it more playful. If you’re hosting a birthday celebration, you can take it up a notch with black and white helium balloons and matching birthday flags for a festive touch.

    To complete the atmosphere, I made a Spotify playlist full of upbeat, jazzy tunes — just enough to fill the room without overpowering conversation.

    The result? A cozy, mysterious, and elegant setting that instantly got everyone in the mood for the night ahead

    Menu & Recipes

    Please note that all recipes are for 6 people. If you want to calculate for a different amount of people, simply divide the amount by 6 and multiply by the number of guests!

    For Example: cooking for 8? → 600 g pasta ÷ 6 × 8 = 800 g pasta

    Starter: Carpaccio di Cipriani

    A timeless classic that looks beautiful and tastes even better. The thinly sliced beef pairs perfectly with a tangy homemade Cipriani-style dressing — light, creamy, and full of flavor. My all-time favourite way.

    Ingredients (for 6 people)

    • 100 g beef tenderloin per person (600 g total)
    • Pinch of salt

    For the dressing:

    • 3 tsp Worcestershire sauce
    • 1½ tsp lemon juice
    • 250 ml mayonnaise
    • 3 tbsp milk
    • Salt and white pepper to taste

    Instructions

    1. Mix the Worcestershire sauce and lemon juice in a bowl.
    2. Add the mayonnaise and gradually stir in the milk until the sauce is smooth and thick enough to coat the back of a spoon.
    3. Season with salt, white pepper, and more Worcestershire or lemon juice if needed.
    4. Keep the sauce chilled until ready to serve.
    5. Arrange the thinly sliced beef on plates and drizzle with the sauce right before serving.

    Tip: You can make the dressing earlier in the day — it tastes even better once it’s had time to chill and it saves you time at night!

    Main Course: Burrata Pasta with Crispy Parmaham & Tomato Sauce

    This creamy, flavorful pasta is an absolute crowd-pleaser. The combination of rich tomato sauce, soft burrata, and crunchy parmaham gives that perfect “wow” factor without too much effort.

    Ingredients (for 6 people)

    • 600 g pasta
    • 2–3 balls burrata
    • 120 g parmaham
    • 500 g canned tomatoes
    • 5 tbsp pine nuts
    • 360 ml chicken stock
    • 1 onion, chopped
    • 2 garlic cloves, sliced
    • 4 tomatoes, cut into wedges
    • A handful of cherry tomatoes
    • 2½ tbsp tomato paste
    • ½ tsp chili flakes (optional)
    • 3 sprigs thyme
    • 2 bay leaves
    • Olive oil
    • Salt and pepper

    Instructions

    1. Make the parmaham crumble: Preheat the oven to 140°C. Place the slices on a parchment-lined baking tray and bake for about 20 minutes, until crisp. Let cool and crumble.
    2. Toast the pine nuts: Heat them in a dry pan until lightly golden, then set aside.
    3. Cook the sauce: In a large pot, heat a splash of olive oil and sauté the onion with a pinch of salt for 10 minutes until soft. Add the garlic, tomato paste, and chili flakes, and cook another 5 minutes.
    4. Add the canned tomatoes, fresh tomatoes, cherry tomatoes, stock, thyme, and bay leaves. Season with salt and pepper. Simmer for 25–30 minutes.
    5. Remove the herbs and blend the sauce until smooth, then taste and adjust seasoning.
    6. Cook the pasta in salted water until al dente. Drain, then toss with half of the sauce.
    7. Serve with the remaining sauce, a scoop of burrata, and top with parmaham crumble, pine nuts, and a drizzle of olive oil.

    Tip: Go easy on the chili flakes, they might be spicier than you expect (left my guests teared-eyed last time… oops!)

    Side dish: Garlic Herb Flatbread

    Soft, golden, and full of flavor — these quick flatbreads are perfect for scooping up extra sauce on your plate.

    Ingredients (for 6 people / 3 flatbreads)

    • 3 naan or pita breads
    • 90 g unsalted butter
    • 3 garlic cloves, finely grated
    • 1½ tbsp fresh parsley, chopped
    • 1½ tbsp olive oil
    • Salt and black pepper
    • 3 tbsp grated parmesan (optional)

    Instructions

    1. Preheat the oven to 180°C.
    2. In a small bowl, mash together the butter, garlic, parsley, olive oil, salt, and pepper until smooth.
    3. Place the flatbreads on a baking tray and spread the mixture over them.
    4. Bake for 10–12 minutes, until golden and bubbly.
    5. Sprinkle with parmesan, slice, and serve warm.

    Tip: you can also use a baguette if you prefer.

    Appetizer Option: Tomato Bruschetta

    Light, fresh, and full of flavor — a perfect snack to start the evening or to serve alongside your starter.

    Ingredients (for 6 people / about 12 pieces)

    • 4 tbsp olive oil
    • 1 garlic clove, finely chopped
    • 5–6 roma tomatoes, diced
    • 3 tbsp grated parmesan
    • 1 tsp balsamic vinegar
    • Pinch of salt and black pepper
    • 1 tbsp chopped fresh basil
    • 1 baguette, sliced

    Instructions

    1. Heat olive oil in a small pan and sauté the garlic briefly until fragrant. Let cool.
    2. In a bowl, mix the cooled oil with the diced tomatoes, parmesan, balsamic vinegar, salt, pepper, and basil.
    3. Toast the bread slices under the grill until golden.
    4. Spoon the tomato mixture on top and serve immediately.

    Tip: Rub a cut garlic clove over the bread before topping for extra flavor. And use fresh bread, you don’t want it to become too hard.

    Dessert: Poached Pears with Bastogne Crumble & Vanilla Ice Cream

    A beautiful, light dessert that looks much fancier than it is. The warm pears with crunchy Bastogne crumble and creamy vanilla ice cream make the perfect ending to your dinner.

    Ingredients (for 6 people)

    • 6 pears, peeled and cored
    • 400 ml white wine
    • 70 g sugar
    • 1 cinnamon stick
    • 1 lemon peel
    • ½ pack Bastogne cookies, crushed
    • 1 tub vanilla ice cream

    Instructions

    1. In a saucepan, combine white wine, sugar, cinnamon stick, and lemon peel. Bring to a gentle simmer.
    2. Add the pears and poach for 20–25 minutes, until tender but not mushy.
    3. Let the pears cool in the liquid to absorb more flavor.
    4. Crush the Bastogne cookies and lightly toast them in a dry pan for extra crunch.
    5. Serve each pear warm or chilled, topped with ice cream and sprinkled with crumble.

    Optional: Add a drizzle of the poaching syrup for extra flavor or serve with a mini chocolate lava cake on the side.

    Tip: Poach your pears the day before to let the flavors deepen overnight. Simply warm them gently in their liquid before serving for that perfect, melt-in-your-mouth texture.

    How to:

    • Place the pears and some of their poaching liquid in a saucepan.
    • Warm over low heat for about 10–15 minutes, turning them gently now and then.
    • Don’t let the liquid boil — just keep it warm and steamy.

    (You can also heat them in the microwave – but you didn’t hear this from me…)

    Signature Cocktails & Wine Pairings

    Every great dinner party needs a signature drink — something that fits the atmosphere and adds a little sparkle to the night. For my Masked Masquerade Dinner, I wanted something elegant, refreshing, and slightly mysterious.

    Signature Cocktails & Wine Pairings

    Every great dinner party needs a signature drink — something that fits the atmosphere and adds a little sparkle to the night. For my Masked Masquerade Dinner, I wanted something elegant, refreshing, and slightly mysterious.

    Classic Espresso Martini

    To stay in the Italian mood, I chose the Espresso Martini — bold, sophisticated, and guaranteed to impress. It’s moody, dark, and the perfect drink to keep the energy flowing long after dinner.

    Ingredients (for 1 cocktail):

    • 40 ml vodka
    • 20 ml coffee liqueur (like Kahlúa)
    • 40 ml freshly brewed espresso (cooled)
    • Ice cubes

    Instructions:

    1. Shake all ingredients with ice in a cocktail shaker (or a jar if you don’t have one).
    2. Strain into a martini glass.
    3. Garnish with 3 coffee beans for that classic look.

    Budget tip: You can use instant espresso or strong coffee — it still tastes great

    Wine Pairings

    To keep things easy and cohesive, here are my wine suggestions for each course. These pair beautifully with the flavors in this menu and add that extra layer of sophistication to your evening.

    Starter: Carpaccio di Cipriani

    Wine: Chianti Classico (Italy)
    A light to medium-bodied red wine with soft tannins and bright acidity. It complements the delicate beef and creamy dressing without overpowering the flavors.

    Main Course: Burrata Pasta with Parmaham & Tomato Sauce

    Wine: Barbera d’Asti or Montepulciano d’Abruzzo (Italy)
    Both are smooth, medium-bodied reds with notes of cherry and herbs — perfect with tomato-based dishes. They enhance the richness of the sauce while balancing the creaminess of the burrata.

    Alternative: If you prefer white wine, go for a Vermentino or Pinot Grigio — crisp and refreshing with just enough body to stand up to the sauce.

    Dessert: Poached Pears with Bastogne Crumble

    Wine: Moscato d’Asti (Italy)
    A lightly sparkling, sweet wine that pairs wonderfully with fruit desserts. It’s delicate, not too sugary, and has beautiful floral notes that complement the pears.

    Full Prep List

    Atmosphere & Décor Prep List

    • Around 20–25 candles in mixed heights (both tall and short)
    • 8–10 glass candle holders (cylinder style, different sizes for layering)
    • 1 large white tablecloth to cover the entire dinner table
    • 6 cloth napkins (linen or cotton preferred)
    • 1 roll of thin black ribbon (1 cm) — for tying around wine glass stems
    • 1 roll of thicker black ribbon (2 cm) — for napkins and name tags
    • 4–5 bunches of Baby’s Breath (Gypsophila) — to fill small vases across the table
    • Optional: 1–2 small bouquets of white roses (around 12 stems total) for a romantic touch
    • 6–8 small vases or jars to hold flowers (mix of heights looks best)
    • 6 printed menu cards — one for each guest
    • 6 name tags to match your menu design
    • 8–10 lace masks (different styles for men and women)
    • Optional: 8–10 helium balloons in black and white
    • Optional: 1 set of black and white birthday flags or garlands
    • 1 Spotify playlist — jazzy and upbeat to fill the room softly

    Grocery Shopping List (for 6 people)

    Starter – Carpaccio di Cipriani

    • 600 g beef tenderloin (100 g per person)
    • 3 tsp Worcestershire sauce
    • 1½ tsp lemon juice
    • 250 ml mayonnaise
    • 3 tbsp milk
    • Salt
    • White pepper

    Main Course – Burrata Pasta with Crispy Parmaham & Tomato Sauce

    • 600 g pasta (e.g. tagliatelle or spaghetti)
    • 2–3 balls burrata cheese
    • 120 g parmaham
    • 500 g canned tomatoes
    • 4 fresh tomatoes (cut into wedges)
    • 1 handful cherry tomatoes
    • 360 ml chicken stock
    • 1 onion, chopped
    • 2 garlic cloves, sliced
    • 2½ tbsp tomato paste
    • ½ tsp chili flakes (optional)
    • 3 sprigs thyme
    • 2 bay leaves
    • 5 tbsp pine nuts
    • Olive oil
    • Salt
    • Black pepper

    Side Dish – Garlic Herb Flatbread

    • 3 naan or pita breads
    • 90 g unsalted butter
    • 3 garlic cloves, finely grated
    • 1½ tbsp fresh parsley, chopped
    • 1½ tbsp olive oil
    • Salt
    • Black pepper
    • 3 tbsp grated parmesan (optional)

    Appetizer (Optional) – Tomato Bruschetta

    • 5–6 roma tomatoes, diced
    • 1 garlic clove, finely chopped
    • 4 tbsp olive oil
    • 3 tbsp grated parmesan
    • 1 tsp balsamic vinegar
    • Salt
    • Black pepper
    • 1 tbsp fresh basil, chopped
    • 1 baguette, sliced

    Dessert – Poached Pears with Bastogne Crumble

    • 6 pears, peeled and cored
    • 400 ml white wine
    • 70 g sugar
    • 1 cinnamon stick
    • 1 lemon peel
    • ½ pack Bastogne cookies (or speculoos biscuits)
    • 1 tub vanilla ice cream

    Drinks & Cocktails

    • 1 bottle vodka
    • 1 bottle coffee liqueur (e.g. Kahlúa)
    • 250–300 ml espresso or strong coffee (can be instant)
    • Ice cubes
    • Coffee beans (for garnish)
    • 1 bottle Chianti Classico (for starter)
    • 1 bottle Barbera d’Asti or Montepulciano d’Abruzzo (for main)
    • 1 bottle Moscato d’Asti (for dessert)

    Pantry Essentials (check before buying)

    • Olive oil
    • Butter
    • Salt (regular and white)
    • Black pepper
    • Lemon juice
    • Milk
    • Mayonnaise
    • Worcestershire sauce
    • Sugar
    • Tomato paste
    • Fresh herbs: thyme, parsley, basil
    • Bay leaves
    • Parmesan cheese

    Prep-Timeline

    1–2 Days Before

    • Print menus, name tags, and invitations.
    • Buy all groceries and candles.
    • Poach pears and store in syrup.
    • Prepare tomato sauce and dressing.
    • Set up your playlist.

    Morning Of

    • Set the table and decor.
    • Bake parmaham crumble.
    • Prep flatbread butter and chill drinks.

    1 Hour Before Guests Arrive

    • Light candles and turn on music.
    • Warm sauces and reheat pears.
    • Set up cocktail station.

    During Dinner

    • Serve cocktails and starters.
    • Finish pasta and serve main.
    • Warm dessert and serve with ice cream.

    Final Reflections

    This dinner party turned out even better than I imagined. The atmosphere, the laughter, the music — everything came together perfectly under the candlelight. The Masked Masquerade theme added that touch of mystery that made the night unforgettable.

    What I loved most is how simple it actually was to create. A few candles, some thrifted glassware, black ribbon, and good food — that’s all it took to make the evening feel elegant. You don’t need a big budget to host something special; it’s about the mood you set and the people you share it with.

    Casa Chiara Note:

    Don’t spend too much time trying to make the night perfect — it never goes exactly as planned anyway. Your creativity, warmth, and hospitality are what make it special… and after a few drinks, no one will remember the tiny details!

    Cheers!!