Jennifer Scism and her husband, David Koorits, were planning a seven-day backpacking trip in the Adirondacks when she realized that most of the lightweight, pre-packaged dehydrated meals available left something to be desired in the taste department. However, unlike many backpackers who simply endure gritty macaroni and cheese and over-salted, rubbery beef stew, Scism was in a position to do something about it.
Scism is an award-winning chef who has cooked at some of the most acclaimed restaurants in Manhattan—such as Bouley and Arcadia. She was the co-owner of New York’s lauded Annisa, and her team from the restaurant even competed against (and beat) Mario Batali on “Iron Chef.” So when she turned her attention to improving their backpacking cuisine, she brought a wealth of experience to the dehydrator—as well as a commitment to using fresh, recognizable and pronounceable ingredients. She came up with three meals: bean chili, mushroom risotto and a Thai curry. The chili and risotto are gluten-free and vegetarian, while the inclusion of fish sauce makes the curry suitable for pescatarians.
We recently had the opportunity to sample Good To-Go’s offerings, which are just as tasty at home as they are on the trail. The risotto is appealingly earthy and creamy, while the chili is hearty—even without the meat. Caramelized onions and corn give the beans sweetness and texture. Good To-Go plans on expanding their offerings soon, to include other dinner and breakfast options. Each meal draws upon Scism’s own travel experiences—from a truffled risotto that she ate in a wine cellar in Veneto, to a curry from a months-long trip through Southeast Asia.
Images courtesy of Good To-Go