Good to Go’s take on a New England classic. But don’t call it a soup. This rich stew is loaded with corn, potato and onion. For fish, they chose bonito flake for its smoky and umami flavors. Now you can enjoy this comforting, regional dish in any corner of the world.
Bonito flakes add a healthy dose of protein
Sweet potatoes are a great source of vitamins A and C, as well as beta-carotene
Whole milk, because fat is not only a great source of energy, but also aids with the absorption of vitamins
2-year shelf life
Good To-Go was founded by Jennifer Scism, accomplished chef and long-time co-owner of Annisa, a nationally recognized restaurant in New York’s Greenwich Village. Jen’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 has beaten the Iron Chef, Mario Batali, on the TV Food Network’s Iron Chef program. It’s safe to say she knows good food. She also loves adventure. With her husband and Good To-Go’s co-founder, David Koorits, the two enjoy exploring the backcountry with pole, pedal, paddle and feet.
Every meal is handmade by chefs whose focus is creating the most delicious meals, to be enjoyed wherever your adventures take you.