Cambrooke has been doing cooking demonstrations, social meet ups and educational events for patients, their families and the clinician’s that support them for many years. As a mother of two young adult PKU children (Cameron & Brooke), founder of Cambrooke and longtime board member (24-years) of the New England Connection for PKU and Allied Disorders (NECPAD), Lynn Paolella has always strived to empower the metabolic community to take advantage of Cambrooke’s facility in Ayers, Massachusetts at no charge in an effort to create ‘their own cooking, educational and/or social event’. Cambrooke’s manufacturing facility is equipped with a state of the art test kitchen, dining room & game room, which are highly suitable for social events and meetings. A tour of Cambrooke’s facility along with taste-testing of products is always available.
Local resident Susan Needleman,
an adult with Classical MSUD,
spearheaded a social meet-up
event for individuals with MSUD
and their families on August 5th. A
group of 10 attendees
participated in a low protein
cooking workshop which focused on creating numerous
delicious baked goods, both sweet and savory, featuring
Cambrooke’s newly launched frozen Readi-Dough. Lynn
demonstrated many examples of how to use the multipurpose
dough and in turn, the group offered
suggestions & created their own innovative recipes.
Possible uses for this product include focaccia bread,
calzones, Stromboli, pot pie pastry, cheesy breadsticks,
and fried dough with cinnamon sugar.
Cambrooke Foods Hosts Local Event
- Category: Volume 35-2