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Gameday Growl: Oct. 30 vs. Boston Bruins

by Staff Writer / Florida Panthers

7:30 p.m.

Doors will open at 6:00 p.m.

Tonight begins  Hockey Hallo-Weekend at the BB&T Center. Children under age 12 can participate in a costume contest on the JetBlue Tarmac pre-game for a chance to win a $100 Pantherland gift card! After the game, with a $2 donation to the Florida Panthers Foundation, children can trick or treat on the ice. 

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. We appreciate your cooperation and understanding and that this stronger enforcement of the policy is for the safety of all BB&T Center fans.

Click here to Purchase Tickets
The JetBlue Tarmac will open at 6:00 p.m. on Friday. Make sure to arrive early to play interactive games for the whole family!

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.

Friday's performer is W.D. Miller and the Revolvers.

Click here to check out some of their music!

Friday's Guest Chef is Michael Jacobs of Hidden Kitchen.

A veteran chef of Michelin-starred restaurants, caterer to high-profile celebrity clients and the current food-service provider for The Miami Heat, Michael B. Jacobs began his illustrious culinary career at the ripe age of 13. It was then that he joined his father's Boston-based catering company, where one of his first tasks was catering his own bar mitzvah.

Chef Jacobs quickly fell in love with the cooking world, leading him to enroll in Johnson & Wales University in Rhode Island. He graduated with honors from the prestigious culinary school in 1993. Jacobs apprenticed under legendary chefs, including Terrence Brennan of Picholine in New York City, and traveled extensively through Europe, where he worked at some of the world's best Michelin-starred restaurants. His European kitchen experience includes stints at the Auberge du Pont Rouge in Le Mans, France, Bacon in Cap d 'Antibes in southeastern France, Le Gavroche in London, and the world-renowned Ecole Ritz Escoffier in Paris. 

Jacobs currently is the CEO/Chef of Miami Beach's  Strategic Hospitality Group, a restaurant and hospitality consulting firm that he founded in 2009. SHG focuses on turnkey food and beverage services, from development, implementation, management and staffing of new restaurants, to evaluation and re-conceptualizing of non-performing restaurants, as well as high-end catering, event coordination, and personalized concierge services. Never one to stray far from the kitchen, Jacobs joined The Miami Heat as the team's food service provider in 2009-2013. He oversaw a tight knit group of chefs who keep the players, coaches and support staff well fed with delicious, nutritious fare, from large-scale catered meals to individually-tailored snacks to pregame meal. 

  Jacobs' cooking has garnered praise in a slew of major publications, including The New York Times, New York Magazine, New York Post, USA Today, The Miami Herald, South Florida Sun-Sentinel and Ocean Drive. Armed with a larger-than-life personality, he has appeared as a contestant on several national Food Network television shows, including the "Food Challenge" series and "Chopped."

To see Friday night's Guest Chef Menu, click here!

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