© Song Saa Private Island
Here, three destinations for a spectacular fall or winter vacation.
The Naka Island, a Luxury Collection Resort, Thailand
Thailand’s most famous island, Phuket, is gorgeous but a bit overdeveloped. This secluded 67-villa resort is just a 25-minute boat ride away. From $470 per night; nakaislandphuket.com.
Vedana Lagoon, Vietnam
On a remote lagoon between Hue and Hoi An in the central part of the country, this luxurious eco-resort is all about the spa, with many of the herbs for treatments sourced from its on-site garden. From $340 per night; vedanalagoon.com.
Song Saa Private Island, Cambodia (photo)
After being captivated by the beauty of Cambodia, an Australian couple created this incredible private-island resort. From $1,336 per night, meals included; songsaa.com.
Related: New Ingredients for a Southeast Asian Pantry
F&W's July issue takes a look at interesting food collaborations across the country. Here, Portland, Oregon’s Salt & Straw invites local chefs to create ice cream flavors.
From the cooks at ramen shop Boke Bowl, it has a swirl of fish-sauce-infused caramel.
Ox cooks add foie-gras-flavored marshmallows to a smoked vanilla ice cream base.
3. Sake and Yuzu
A subtle, not-too-sweet ice cream by the team at Bamboo Sushi.
Sesame and toasted coconut add an Asian influence to this summery flavor by the chef trio at Aviary.
Read more from the July issue >
Husband and wife Joey and Jennifer Tensley of Santa Barbara county, CA, each have their own winery and their own collaborators from France. Here, two of their unique blends.
Deux Terres (photo)
French for “two soils,” this earthy bottling blends Jennifer’s Pinot Noir with Roger Belland’s premier cru Burgundy. ($45).
Joey’s Rhône-style wine blend combines his weighty Colson Canyon Syrah with fruity Grenache from France’s Domaine de Montvac ($45).
More from the July issue >
F&W showcases tricked-out custom grills at restaurants across the country.
Courtesy of Seamus Mullen
At New York City’s Tertulia, Seamus Mullen (photo) uses Grillworks’ Argentinean-inspired setup. The angled surface funnels juices and fat into a basting pan, preventing flare-ups.
NorCal’s adjustable grills come in extra- large sizes; Rachel Yang at Seattle’s Revel lowers the grate deep into the firebox to slow-cook whole lambs.
When Christopher Kostow recently renovated the kitchen at Napa Valley’s Meadowood, he installed this Spanish Josper grill-oven hybrid, which mixes live-fire grilling with superhot roasting.
Wolfgang Puck installed J&R grills at his four Cut steak houses. The cement-lined firebox prevents the kitchen from overheating.
Related: Ultimate Guide to Summer Grilling