Shake Shack has just announced a new series of menu collaborations with well-know chefs and restauranteurs around the country. Even better? It's all for a great cause! "Now Serving: A Collab Series by Shake Shack" will serve up proceeds to regional nonprofits that are supporting restaurant workers during the Covid-19 pandemic. Each limited-edition menu item developed will be available at Shake Shacks in the cities where the chefs have their restaurants. What's on the menu?
The series starts on March 4th with a "Southern Smoke Chicken Sandwich" developed by Chris Shepherd (owner and chef of Houston's Underbelly Hospitality) and Shake Shack's culinary director Mark Rosati. It features a crispy chicken breast, Shepherd's spicy bacon jam, pickled jalapeno mustard, cherry peppers and shredded lettuce.
Net proceeds from this offering will go towards Shepherd's Southern Smoke, a crisis relief nonprofit supporting people in the food and drink industry in Houston. The foundation granted over $1.1-million to food and beverage workers in crisis in April 2020 alone and the Southen Smoke Emergency Relief Fund has distributed over $4.7-million nationwide since the beginning of the pandemic. Look for the collabo dishes to turn up at Shake Shack in these cities on these dates:
April 8th – Pinky Cole (Slutty Vegan) in Atlanta and New York
May 6th – Junghyun Park (Atoboy and Atomix) in New York
June 17th – Sarah Grueneberg (Monteverde) in Chicago
July 22nd – Dominique Crenn (Atelier Crenn) in San Francisco
September 23rd – JJ Johnson – (FieldTrip) in New York
