Travel to Cuba and Vietnam with Chef Jennifer’s Culinary Creations
Created to elevate expectations of what prepared meals can taste like, Good To-Go is launching two new dishes, just in time for the crisp days of Fall (and WFH lunches)—Chicken Pho and a Cuban Rice Bowl. These delicious Cuban and Vietnamese staples offer a culinary experience unlike any other packaged meal. Using healthy, recognizable and pronounceable ingredients, the Chicken Pho and Cuban Rice Bowl deliver the fuel needed to get through whatever adventure or task lies ahead. Both meals will be available through Good To-Go’s website and retailers in single and double servings starting September 9, 2020.
These two new recipes, connecting diners to different corners of the world, came from multiple points of inspiration:
“On a month-long trip to Vietnam in 1998, my partner/chef Anita Lo and I fell in love with the country’s Pho,” said Chef Jennifer Scism. “We would go from town to town searching out the best. My favorite memory was that Pho was often served for breakfast…noodles for breakfast? Yes please!”
VIETNAMESE CHICKEN NOODLE SOUP
This popular street food is known the world over for its comforting affects. The steaming, savory and immensely aromatic broth is the foundation of this restorative dish. Notes of cinnamon and star anise, followed by fresh ginger and clove keep it authentic. Braised chicken thighs, cabbage, scallion and cilantro provide the additional sustenance needed for any adventure.
“While living in NYC, I became obsessed with a little Cuban restaurant on 8th street near NYU,” said Scism. “It was the first time I had had a Cubano sandwich. From that point on, I began my search for the best Cuban food. Little dives in Florida gave me more insight into the culture and the food, but who would think my adopted hometown of Kittery, Maine would have one of the best Cuban takeout joints? La Casita, the little orange and blue shack on the traffic circle, puts out some of the best Caribbean food I’ve ever had, and my Cuban Rice Bowl is homage to their delicious rice and bean dishes.“
CUBAN RICE BOWL
BLACK BEANS, PLANTAIN AND RICE WITH GARLIC CREMA SAUCE
Big, bold flavors with a balanced spice take this rice bowl to new heights. The combination of rice and beans creates a complete protein—providing you with all the amino acids you need to go that extra mile. While this meal is vegetarian, even the hungriest of carnivores will appreciate the 15g of protein per serving. Garlic crema sauce and plantains create unique flavors you’ll find in no other camp meal.
In 2020, Good To-Go is also launching updated packaging across the line, with these two new additions offering the first peek at the new format. Larger callouts help adventurers choose the right meal(s) based on calories, protein and other dietary preferences while the vibrant colors and icons reminiscent of Maine and the outdoors remain.
Good To-Go was founded by Jennifer Scism, an award-winning chef and long-time co-owner of Annisa, a nationally recognized restaurant in New York’s Greenwich Village, and David Koorits, an outdoor enthusiast who has spent his career as a wilderness therapy counselor, ski patroller, wildland firefighter and nurse. Scism’s career has long been focused on the importance of good food. She has cooked at NY Times 4-Star rated restaurants, traveled to over 20 countries studying regional foods, and along with her team from Annisa, beat Mario Batali on the TV Food Network’s Iron Chef program. Started in 2014, a time when the market was craving something tastier and healthier, Good To-Go has won multiple outdoor industry awards and start-up competitions, while they continue to add people-power and production space to address demand. Today, the brand’s dehydrated gourmet meals are sold in over 700 stores nationwide and in Canada. More info can be found at www.goodto-go.com. For media inquiries, please contact Kate Ketschek, email@example.com.