Big news today from New York-based restaurateur and global Shake Shack mogul Danny Meyer - Union Square Hospitality Group (Meyer's company) will extend its partnership with Delta Airlines to design meals for three daily flights between NYC's JFK airport and London's Heathrow. Executive chef Kenny Callaghan and chef de cuisine Jeffrey Held of NYC's Blue Smoke will design the menus for Delta's BusinessElite Express Meals as well as a signature cocktail program. Expect to see these both rolling out in February 2014. This isn't the first time USHG and Delta have teamed up, as they've worked together at Citi Field where USHG designed the Delta Sky 360 Club and Shake Shack and Blue Smoke on the Road opened their first U.S. airport locations at Delta's new JFK Terminal 4 in May. This newest team effort could be the beginning of many other dual efforts to improve inflight dining.