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Gameday Growl: Feb. 4 vs. Detroit Red Wings

by Staff Writer / Florida Panthers
vs.

7:30 p.m.

Doors will open at 6:00 p.m

The BB&T Center bag policy has stated that no backpacks, large bags or purses larger than 1’ x 1’ would be permitted upon entry for security purposes and the safety of fans. This season, staff members have been enforcing this policy at entrance points and are now equipped with measuring guides to ensure fan safety.

Click here to Purchase Tickets

Coffee is available in sections 105, 119, 130, 305, 319, 330, Penalty Box, Coors Light Cold Zone and Legends.

Hot Chocolate/French Vanilla Cappuccino/Mocha Cappuccino
is now available in sections 105, 119, 129, 305, 328, 319, Penalty Box and Coors Light Cold Zone.

Panthers Fans! Make sure to purchase a 20oz Coke Zero at the BB&T Center to receive a collectible Nick Bjugstad pin during the month of February!


Don't forget to buy your 50/50 raffle tickets at the Panthers Foundation kiosk at Section 119! A portion of the proceeds go to Florida Panthers Foundation.
Click here for more info.

Check out live music performances start when doors open, at intermission and post-game! Fans can access the music at the Band Stand, located directly above Pantherland at the front of the BB&T Center at the Coors Light Cold Zone.

Thursday's performer is J Street Revival.




TONIGHT'S GUEST CHEF: Feb. 4 vs. Detroit Red Wings

Jamie Pruitt - Executive Chef of Farmer’s Table in Boca Raton



James Pruitt is a passionate, high energy, self-motivated individual who brings a vast knowledge of culinary skills to the table with his many years in the hospitality industry. Born and raised in the small town of Ocean City, Maryland, James started cooking at an early age in the kitchen with his mother and hunting and fishing with his father. Their neighbor had a small vegetable garden which is where the family would get vegetables during the summer months.

“Nowadays, that is what most chefs call farm to table but back then, it was just our way of life,” Pruitt says.

James started working in restaurants at the age of 12 and knew he wanted to be a chef ever since. In 1999, he moved with his wife to Boca Raton, where he landed a job at Gigi’s Tavern and Oyster Bar. After two months, he was promoted to sous chef and learned about the different styles of cooking, management and leadership. Over the next decade, James would be asked to serve as sous chef at top-rated, fine dining establishments across South Florida.

In 2009, James was introduced to celebrity Chef Todd English, who trained him on his personal style of cooking. The two went on to open fine-dining concept Wild Olives, where James served as the executive chef for two years. A year later, he was transferred to the Todd English Public Urban Bar in Las Vegas, Nevada, where he again took on the role of executive sous chef.

e the dates and chefs that will be at each game. All dates are subject to change and some may be added.

James was promoted to Executive Chef of the Todd English P.U.B. located at the Westin Hotel in Birmingham, Alabama. There, he created and executed in-room dining, pool bar, breakfast, lunch and dinner menu recipes. Most importantly, he worked closely with the vendors to ensure he was getting the freshest, highest-quality food possible.

When James joined the team at Farmer’s Table, he knew he was home. Farmer’s Table’s devotion to serving only the most organic and natural ingredients fell perfectly in line with Jamie’s passion for sourcing local ingredients. He is confident that Farmer’s Table will let him continue to grow and excel at his profession while providing excellent levels of service.

Club Lexus

Maple Whipped Sweet Potatoes
Maple Syrup, Butter

Atlantic Salmon Cakes
Shredded Potatoes, Cooked Salmon, Herbs and Florida Honey Viniagrette

Bison Meatloaf

Ground Beef Onions, Potato Pearls, Savory Herbs, Spices Dried Cranberries

Pasta-less Vegetable Lasagna Zucchini
Yellow Squash, Eggplant, Red Peppers, Portobello, Sweet Potatoes, Tomatoes


Club 93

Fire Roasted Wings

Roasted Garlic Glaze

Hoppin’ John Hummus
Black Eye Peas, Chick Peas, Tahini, Lemon Juice, Garlic, Evo

Chicken Meatballs
Pomodoro Sauce

Herb Roasted Spaguetti Squash
Chopped Herbs, Garlic, Olive Oil


Click HERE for a full list of upcoming Guest Chefs!

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