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Gameday Growl: March 19 vs. Detroit Red Wings

by Staff Writer / Florida Panthers
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7:00 p.m.

Doors will open at 5:30 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

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.

Saturday's performer is Superfuzz.




TONIGHT'S GUEST CHEF: March 19 vs. Detroit Red Wings

Toby Joseph - Executive Chef of Riverside Hotel in Ft. Lauderdale



Toby Joseph got his first taste of restaurant life in the kitchen of his father’s delicatessen on Cape Cod. It was there, at the early age of 11, that he found his true calling. For Joseph, widely regarded as one of the most innovative chefs in America, cooking for others is not simply a job, it is a way of life he feels destined to live. His passion for cooking led Joseph to enroll in the prestigious Johnson and Wales University in Providence, R.I.

In Joseph’s kitchen, the world is his supermarket. He searches worldwide for the best of everything available, and then creates his menu. These details can be drilled down to not just when and what kind of scallop is harvested, but how it was treated when it was first brought up. To Joseph, what is most important is not the cost of the ingredient, but rather the quality – which is never compromised. Exuberant in sharing his passion for food with guests, he is often found in the dining room, chatting with them about their dinner and the provenance of his ingredients, which he knows down to the smallest sprig of thyme.

Some people live to eat, some eat to live, but Toby Joseph lives to cook. “Every time I step into the kitchen, it’s a chance to challenge my own creativity and my guests,” says Joseph. “I encourage them to open their minds and stretch their imaginations; not only as it relates to taste, but also presentation. With every dish, I’m looking to push the envelope and take the hesitation out of one’s culinary past, break down their comfort zone to familiar cuisines, touch their senses and stir their emotions.”


Club Lexus

Meatballs with white beans, garlic and kale

Grilled Caesar & Peppadew Salad

Potato Rioja-Style with Spanish Chorizo

Braised chicken thigh with chickpeas and grilled lemon scented zucchini

Club 93

Orange glazed pulled Pork/ grilled corn and cabbage slaw

Rustic vegetables and rigatoni pasta salad

Pizza: Wilted Arugula, serrano ham tomato and blue cheese

Grilled Asian chicken wings

Click HERE for a full list of upcoming Guest Chefs!

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