Good To-Go’s Latest Meal, Chicken Pho, Wins Backpacker’s Editors’ Choice Award
March 9, 2021
Both of the brand’s recently launched meals included in the Spring Gear Guide.
[Kittery, ME] — Created to elevate expectations of what prepared meals can taste like, the latest two meals launched by Good To-Go are included in Backpacker’s 2021 Spring Gear Guide, with the Chicken Pho taking home the most coveted honor, the Editors’ Choice award. This is the brand’s third Editors’ Choice award from Backpacker since its founding in 2014, joining the ever-popular Thai Curry and Oatmeal.
“The Chicken Pho brought bold flavors into the backcountry that I usually don’t get when I hike,” said Gear Editor, Eli Bernstein. “It made for an exciting, welcome departure from the usual drab assortment of pastas, chilis, and rice dishes that are my usual camp fare.”
Since launching last Fall, the Chicken Pho and Cuban Rice Bowl have quickly become popular with both campers and folks looking for variety in their work from home lunch routine. Good To-Go’s take on these Vietnamese and Cuban 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.
“When I learned that the Chicken Pho was awarded Backpacker’s Editors’ Choice, I was absolutely thrilled and honored,” said Good To-Go co-founder and chef, Jennifer Scism. “People always ask me, ‘What’s your favorite meal?’ I try to be diplomatic and say I love them all in different ways—it’s like choosing a favorite child as a parent, you just can’t do it with grace. So, this is super top secret and please don’t tell anyone, but the Pho is my favorite meal. Shhhhhh…”
VIETNAMESE CHICKEN NOODLE SOUP
This popular street food is known the world over for its comforting effects. 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.
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.
Good To-Go has also recently begun to roll out updated packaging. 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.