Chef Pat Newton

Thrilled and honored to be featured in this months edition of Canada Magazine. Incredibly grateful to be mentioned alongside and the depth of talent this country has to offer. Many of which have inspired and encouraged me all these years. Thank you to and for the opportunity, spotlight and support. Humbled and inspired.
Pick up your copy today.

Happy new years from
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Crackin jokes & backwoods 🤣😶‍🌫️
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Join us on Saturday September 23rd for a one-of-a-kind time .official
Laughing Loud is a multi floor fully immersive event with comedy, food, music, vibes and more. And don’t forget, PRIZES & GIVEAWAYS!

Walk through this multi-floor experience where you can enjoy live comedy from some of the city's best comics, take in some art, enjoy some "enhanced" food and beverages and before leaving head upstairs to the market where you can get some of the best products to take home with you.

Conveniently located near a central Toronto subway station. Location will be announced 24 hours prior to event.
👉🏽 .official for tickets 🎟️

The conference is around the corner!
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It’s the perfect opportunity to see first hand how the culture has grown. Connect with myself as well as the industries best minds and innovators. Bud tenders, reps, brands, personalities, products and free samples.
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I will be partaking in a discussion panel on how to host the best infused events on Saturday June 3rd at 1pm.
Come down and take part, and don’t miss out on a ton of other impactful insights with tons of panels and discussions with the brightest minds in cannabis.
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When the crunch packs a punch! 💥
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This week on the we try corn chips.
Right off the bat these bugles totally embraced the cinnamon toast cereal that we love. With a nice salty counter balance and perfect crunch and I think these bugles are straight crack!
Turning them into crispy coated French toast seemed like a no brainer.
Dunking brioche bread sticks in a buttermilk, egg, cinnamon and brown sugar bath and then pan frying them to perfection before rolling them in Cinnamon Toast Crunch bugles dust was almost too much for the crack or wack test kitchen to handle. So we brought it back down to earth with a sprinkle coated yogurt frosting dip just to level things out 😎
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Shoutout to the .ca for hooking up this limited edition drop. Their store on Queen St in Toronto has a solid selection of rare and exotic snacks to choose from.
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INGREDIENTS:
2 slices brioche bread, cut into sticks
2 eggs
1/4 cup buttermilk
1 tsp cinnamon powder
1/2 tsp vanilla extract
1 tbsp brown sugar
1 bag bugles
Butter
Frosting:
1/4 cup vanilla frosting
1/4 cup vanilla yogurt
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O'Cannabiz Expo 2022 Chef Pat Newton is teaching the 1's and 2's on infused meals and snacks on the stage at the O'Cannabiz Expo.Drop a like, Subscribe and comment on your favori...