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.
Panthers Fans! Make sure to purchase a 20oz Coke Zero at the BB&T Center to receive a collectible Stanley C. Panther pin during the month of March!
Special Concession Offers
We will be offering select concession items at $5.00 or under at select locations:
o 12oz beer for $5.00--offered in 130 & 328
o small hot dog for $4.00--offered in 130 & 328
o small popcorn $4.00--offered in 130 & 328
o bottled water is $5.00 – new lowered price at all stands
o Domestic draft beer is $9
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: Rod Knight of Thursday's
Originally from Danbury, Conn., Chef Rod Knight of Thursday’s Ft. Lauderdale, began his culinary career at home and cooking for friends in 1995. When his family began realizing that his talent was unique, fresh, and creative; they suggested he seek a more suitable outlet to hone his skills. He later enrolled in a local school accredited by Johnson and Wales.
fter graduating in 1999, Chef Rod went on to work for Chuck’s Steak House in Danbury, a popular stint for a commis wanting to learn how to work in a high volume establishment. In 2002, he joined the Sedexho operated Elderado Bar and Grill as a kitchen manager/ Banquet Chef. He was later offered the position in 2006 to work at the Geronimo Bar and Grill, a high end Southwestern American fusion concept in downtown New Haven. Chef Rod brought to the new establishment his management and kitchen skills which helped propel the restaurant into the role as a New Haven landmark. . After a strong history of working in the industry up north, he headed to Miami to further his career in culinary adventures.
In 2010, a more mature and seasoned chef found Miami to be welcoming and open to his skills as the new “kid on the block”. He had worked at several restaurants like Icebox Cafe, the Ritz Carlton South Beach, and the South Beach Hotel Group, all the while creating dishes that had hints of exotic flavors while staying true to his New England roots. The marriage between Northeast and South Florida tastes provided a unique path towards a successful career in Miami. While in the city, he continued to work on an online platform unique for chefs that is still in the making. Not much can be said as of yet, because much is still in development. However, this site promises to be what every chef might be using in the very near future. “It’s not about recipes, but rather about needs,” says Chef Rod.
In 2014, Chef Rod turned his sights towards Fort Lauderdale, a more relaxed and casual beach city. His first stint was at the newly renovated Shooter’s Waterfront where he was instrumental in building up the American classic brunch buffet. Within the year, he was offered a position at Thursday’s, the newest French-American restaurant that is known for its landmark status in Montreal, Canada. Chef Rod is grateful to work under Executive Chef Olivier Rebuffel from Paris whose brings decades of experience to the establishment. Thursday’s menu never disappoints those seeking French cuisine. Owned by the Ragueneau family, this father and daughter combination has reworked the French concept with a twist and brought it to the American palate. Thursday’s can be found on Las Olas Boulevard, the most sought-after address in the city. Reservations are recommended.
Crostini Avocado Salad
Crispy Duck Confit
Haricot Verts, Frisee Salad and Crispy Shoestring Potatoes
Au Poivre Steak Hache Sliders
Peppercorn crusted patty with wilted Spinach, Pickled Red Onion served with Au Poivre Sauce
Gateau de Crepe
Crepes layered with Pastry Cream topped with Fresh Berries and Creme Chantilly
Pear Goat Cheese Salad
Pear Poached in Sage and White Wine with a Frisee Salad, Candied Walnuts and Goat Cheese
Provencal Onion, Anchovy, and Olive Puff Pastry Tart
Coq au Blanc
Chicken Breast in a White Wine Sauce with Haricot Vert and Pomme Puree
Cream Puff filled with Amaretto Pastry Cream and topped with Chocolate Ganash
Click HERE for a full list of upcoming Guest Chefs!