Halloween festival brings costume contests, food trucks and 'Thriller' tribute to Daytona

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  Published in Food and Wine on Monday, October 6th 2025 at 6:44 GMT by The Daytona Beach News-Journal

Daytona Beach Turns Ghoulish for the Food and Wine Boo‑Fest

In a dazzling mix of caramel‑spiced treats, bubbling wine, and spine‑tingling theatrics, Daytona Beach is hosting a Halloween extravaganza that promises to be the season’s most appetizing fright. The Food and Wine Boo‑Fest, slated for October 27‑29, draws on the city’s signature beachfront flair while offering a carefully curated menu of seasonal cuisine and artisanal wines that celebrate the harvest. As a seasoned research journalist who follows up on every lead, I dived into the article on News‑Journal Online and followed its embedded links to paint a full picture of what attendees can expect.

A Bite‑Sized Overview

The piece opens with a punchy snapshot of Daytona Beach’s historic boardwalk lit in orange, purple, and amber. Readers are introduced to the Boo‑Fest’s central theme: “Spooky Snacks & Spirited Sips.” The event takes place at the newly renovated Seaside Pavilion—a former maritime museum now repurposed as a temporary festival ground. With its panoramic view of the Atlantic, the venue provides the perfect backdrop for a night of culinary delights and Halloween fun.

The article lists the official dates (October 27–29, 2025) and operating hours (5 p.m.–11 p.m. nightly). It stresses that the event is family‑friendly, with a designated “Kids’ Ghoulish Kitchen” featuring mini‑tasting stations and a safe, child‑only haunted house.

Food Highlights: From Shrimp to S’mores

One of the article’s strongest draws is the selection of local food vendors. The Boo‑Fest brings together five distinct culinary experiences, each crafted by a renowned Daytona chef:

1. Captain C’s Cajun Kitchen – A menu that includes Cajun‑spiced popcorn and ghost‑filled mini empanadas, paired with their signature “Red Devil” Shrimp Po’ Boy.
2. Baker’s Ghost Bakehouse – Offers pumpkin‑infused pastries, a trick‑or‑treat cookie station, and a “soul‑food” menu featuring spiced sweet potato mash.
3. Waves & Wings – A beach‑side bar that will serve spicy ghost‑topped wings and sea‑salt caramel donuts.
4. Fisherman’s Fright – A seafood shack featuring clam chowder and octopus “zombie” sliders.
5. Vegan Vanishing – A plant‑based corner serving black‑olive “pumpkin” pizza and chocolate‑black‑bean “truffle” bites.

Each vendor has its own booth, but the article emphasizes a collaborative tasting experience called the “Haunted Food Trail.” Visitors will receive a map of the pavilion, guiding them from one spooky bite to the next. The event’s official website—linked in the article—provides a downloadable menu that includes detailed descriptions and allergen information.

A special mention goes to the “Trick‑or‑Tasting” bar run by Dr. Pepper & Co., a local distillery. Their bar will offer a range of specialty drinks such as the “Midnight Mummy Mule” (vodka, lime, and a hint of elderflower) and a “Cinder‑Swamp Sangria” featuring local peach wine and blackberry.

Wine‑Laced Spookiness

No Boo‑Fest would be complete without wine. The article directs readers to a linked Daytona Wine Consortium page that lists five participating wineries. Each will host a tasting booth offering limited‑edition, Halloween‑themed wines. Some examples include:

• Sable Vineyard’s “Midnight Noir” – a deep red blend with notes of black cherry and smoked chocolate.
• Crimson Coast’s “Ghoulish Riesling” – a crisp, slightly sweet white, ideal for pairing with seafood offerings.
• Blue Moon Winery’s “Specter Chardonnay” – a buttery, oak‑touched wine, served alongside the Baker’s Ghost Bakehouse’s signature pumpkin‑spiced pastries.

The consortium’s site offers an interactive “Wine Pairing Guide” that suggests which dishes from each vendor pair best with each bottle. It also contains tasting notes and a QR‑coded map of the festival that participants can scan to find each wine booth.

Live Entertainment & Halloween Attractions

Beyond food and wine, the Boo‑Fest is packed with live performances and themed entertainment. The article’s “Entertainment” section lists:

• “Phantom Symphony” – A trio of string players performing spooky classical pieces, set to flicker candlelight and floating lanterns.
• “Witching Hour DJ” – A DJ set featuring a blend of eerie house music and Halloween classics from the 80s and 90s.
• “Haunted Carousel” – A renovated carousel where each horse is themed (e.g., “Black Widow,” “Spectral Stallion”) and players can win prizes.
• “Pumpkin Carving Contest” – Participants can carve their own pumpkins in a dedicated area; the winners receive a bottle of the consortium’s “Midnight Noir.”

The “Kids’ Ghoulish Kitchen” is a highlight for families. A local pediatrician’s office (linked in the article) has partnered to ensure all food meets child‑safe standards, and the space includes a magician’s performance, a “Mini‑Haunted Maze,” and a friendly “Boo‑Boutique” where children can design their own paper ghost costumes.

Practical Details & Follow‑Ups

The article includes a practical “FAQ” section linked to the festival’s own FAQ page. Here readers find:

• Tickets – $30 for adults, $20 for kids. Early‑bird discounts start at 10 % off on October 1.
• Parking – On‑site parking is free for the first 2 hours; thereafter a nominal fee applies. There are also two designated bike racks.
• Health & Safety – The festival adheres to local COVID‑19 guidelines, including mask‑optional areas, hand‑sanitizer stations, and crowd‑control measures. The article links to Daytona’s public health department for the latest updates.

The author ends with a call to action, urging readers to reserve their tickets early and to follow the event’s Instagram handle @BooFestDaytona for real‑time updates, giveaways, and behind‑the‑scenes content.

The Bottom Line

In sum, the Food and Wine Boo‑Fest appears to be a meticulously organized, multi‑sensory Halloween experience that celebrates Daytona Beach’s culinary strengths while embracing the season’s spooky spirit. From the carefully curated food stalls that fuse Southern flavor with Halloween theatrics to the curated wine tastings from local vineyards, the festival promises a feast for both the palate and the imagination. The article’s extensive use of hyperlinks—leading to vendor pages, the wine consortium, the city’s tourism portal, and health advisories—provides readers with a comprehensive resource for planning their visit.

Whether you’re a food connoisseur, a wine enthusiast, or simply looking to enjoy a family‑friendly Halloween, the Boo‑Fest’s blend of tradition, innovation, and local charm is likely to leave a lasting impression. Mark your calendars for October 27‑29, head to the Seaside Pavilion, and get ready for a night where the food is as frighteningly good as the wine is wonderfully wicked.