Fish Cheeks — the Thai seafood restaurant from co-founders Ohm Suansilphong and Chat Suansilphong, along with Jenn Saesue and Pranwalai Kittirattanawiwat — has launched a new delivery and takeout spot. The restaurant, called Little Cheeks, under chef Dustin Everett, is on DoorDash, Uber Eats, Seamless, and Grubhub; it’s the newest sibling to Fish Cheeks locations in Noho and Williamsburg, as well as Bub’s Bakery. The menu centers on comfort food dishes the team says they grew up eating, such as pad Thai and zabb wings. It’s available around the Noho and Williamsburg Fish Cheeks’ locations.
Daniel Humm is a children’s book author now
Daniel Humm, the chef behind Eleven Madison Park, has moved into children’s publishing. His new picture book, Daniel’s Dream, out on Tuesday, January 20, is framed as an inspirational story drawn from his childhood, about imagination, confidence, and believing your small ideas might turn into something bigger. The book is co-written with author Roda Ahmed — best known for Mae Among the Stars, a bestselling children’s book about astronaut Mae Jemison — and illustrated by Diana Pedott. It’s being published by HighTree, Ahmed’s independent imprint, which focuses on children’s books centered on representation and global storytelling, and arrives bundled with extras like activity worksheets, reflection prompts, and a behind-the-scenes video. It’s not Humm’s first go-round as an author: he has written five books, one of which costs $500.
Marcus Samuelsson has launched a mentorship program
Marcus Samuelsson is launching a new fellowship program called the Rise Residency, offering mid-career culinary folks — chefs, food writers, sommeliers, food entrepreneurs, and recipe developers — two weeks at the Catskills artist retreat Denniston Hill, plus a $5,000 stipend. It follows with six months of mentorship with Samuelsson, along with others, such as Dawn Padmore, a vice president of the James Beard Foundation Awards, and Chip Wade, the CEO of Union Square Hospitality. Backed by the Mellon Foundation, the program centers on providing “creative leaders in the food space the opportunity to engage artistic practice at the turning point of their careers,” according to a press release.
