My grandmother's wise words, "Always ask questions," have helped grow my inquisitive nature. Far from nosy, my lingering inner question-mark has rather pushed me to seek out opportunities. This past June at the glorious Shake Shack opening party in Philadelphia, a friend introduced me to the infamous restauranteur, Danny Meyer. While briefly talking tea (their fresh-brewed iced tea is a custom Harney & Sons blend), my mind made a quick jump to milkshakes. I asked Mr. Meyer if he had ever considered adding a tea-infused milkshake to his seasonal sweet menu. He seemed genuinely intrigued. Not quite sure what might come of this conversation, I was satisfied with simply meeting a culinary icon.
To my surprise, I received an email the very next day from Shake Shack's culinary manager, Mark Rosati. A few rounds of emails, meetings and tastings later, my chai tea concentrate (for a chai tea milkshake) was approved and slated to launch as a limited-edition treat on their menu at the Philadelphia location. Needless to say I was ecstatic and jumping for joy. But let's step back to the concentrate for a second.