Hospitality with Intention
What do Gai Pad Krapow, Vista Hermosa Taco Platos, and Trinidadian Curry Chicken have in common? They’re all Rethink Certified meals— prepared by three of our local restaurant partners in New York City—and distributed to food-insecure communities across all five boroughs.
ZAAB ZAAB TALAY
Walking into Zaab Zaab Talay in Williamsburg, you’re instantly hit with the earthy scent of roasted chiles and peppery Thai basil. Here, owners Bryan Chunton and Pei Wei own one of NYC’s most beloved Isaan (Norther Thai) Restaurants— all while preparing over 73,000 delicious, nutritious meals for communities impacted by Food Insecurity as a Rethink Certified restaurant partner.
Chef Kannika is the pioneer of Zaab Zaab Talay’s Northern Thai menu, composing dishes like Pla Kha Min (red snapper fried with garlic and cumin), Leng Zaab Zaab Soup (an intense garlicky, chili lime broth with pork), Mieng Pla Pow (salt-encrusted tilapia stuffed with pandan and lemongrass) and more. Chef Kannika grew up in the fishing communities of Rayong, on the Gulf of Thailand, and says that serving people Isaan dishes is her passion. Chef Kannika has worked with Bryan and Pei Wei for the better part of 5 years—spending her mornings preparing meals with the same level of care that a Zaab Zaab patron would expect—but for community distribution as part of Rethink Food’s Rethink Certified program.
Zaab Zaab’s expertly spiced and playful interpretations of traditional Northern Thai dishes have garnered acclaim from Brooklynites and Industry insiders alike (this year, they landed the Michelin Bib Gourmand list for 2022). When planning meals for Rethink Certified, owners Bryan and Pei Wei share that they maintain the core principles of a dish from their menu, with slight alterations to ensure accessibility. For example - using white fish, tofu, or chicken instead of pork, substituting spice with flavorful vegetables, and reducing oil content to be sensitive to nutrition. These meals—lovingly crafted with the same intent and ingredients as their coveted menu - head out every morning to a local Community-Based Organization in New York City, where they’re served to individuals impacted by food insecurity.
TACOMBI
Across the Williamsburg Bridge, a similar operation is taking place on tree-lined Elizabeth street in central Nolita. Tacombi has become a household name for New Yorkers, with its ever-expanding locations and consistently delicious offerings. What distinguishes Tacombi from other Taquerias is its commitment to quality. From their in-house Vista Hermosa tortillas and chips to their perfectly seasoned Esquites, their Master Taqueros work daily to preserve and share Mexico’s culinary traditions. Tacombi has integrated sustainable giving into its business model - through their work with Rethink Certified alone, they’ve provided over 440,000 meals since the beginning of 2021 to individuals impacted by food insecurity.
Susana Camarena, Director of Impact and Culture at Tacombi, suggests authenticity is the key to preparing these meals. Given their meal distribution is among mostly Hispanic communities, embodying classic Oaxacan flavors helps enrich recipients' experience when enjoying a meal. One of Tacombi’s signature dishes for Rethink Certified is Tacos Platos - an amalgamation of Mexican staples. First, perfectly seasoned Rice and Beans, topped with seasonal fajita-style vegetables, a protein (most often due to dietary restrictions, Pollo Yucateco), and finally topped with two Vista Hermosa Tortillas. The result? A deeply satisfying and highly nutritious meal prepared lovingly by Tacombi’s Taqueros.
TASTE SO GOOD
About 14 miles north in the Bronx, the Termisha and Tay of Rethink Certified Restaurant Taste So Good are expertly marinating portions of Curry Chicken for the next day. Taste So Good was founded by Tyshawn Jones (of skateboarding fame) and his mother, Termisha Henry - with the goal of offering a nutritious, homestyle alternative to the fast-food chains that populated the area. “We have nothing good to eat in this area. We haven’t since I was a kid, and it drives me crazy,” says Jones. From start to finish, Termisha uses fresh ingredients. “Garlic, green onions, thyme, pimento peppers… when they’re fresh, it makes all the difference.” Since joining Rethink Certified in 2020, Termisha and her team have prepared over 131,000 meals for community distribution.
The Caribbean-American menu ranges from hearty mac ‘n’ cheese to spiced, tender oxtail; classic plates of jerk chicken and curry goat; sauteed shrimp and red snapper; and perfectly spicy Rasta Pasta. Today for Rethink Certified, Termisha and Sous Chef Tay prepared 250 meals of curry chicken or baked tilapia with fresh peas and Caribbean rice. The process is impressive, to say the least - within our 2-hour stay, Termisha and Tay had chopped, blended, marinated, stewed, baked, and boiled each component perfectly - resulting in a protein-packed, lovingly made restaurant-quality meal for distribution.
These three restaurants are concrete examples of what we can achieve when we leverage our existing resources to build a better food system. Three distinct cuisines in three different parts of the city—all committing time and care to prepare community meals. We’re so proud of our network of restaurant partners and grateful that they share our belief that every meal should be a delicious, dignified experience.