Anybody who peekes at my blogroll would clearly see my two interests; cosmetics and cooking. I would say that about half of the blogs that I follow are cosmetics/makeup related, and the other half are cooking/diet/gourmet related. So when a product is released that covers both of those bases...I get pretty excited. Candle and home scent company Voluspa has teamed up with Chef James Boyce, a graduate of Culinary Institute of America and Executive Chef at world renound Studio Restaurant in Laguna Beach, California. The candles were created to be burned while cooking and eating.
Much like a great wine not only compliments a meal, but sometimes can be the showstopper, the candles are meant to pair well with different types of food and meals. Another interesting and innovative thing about these candles is that they are made of Apricot Wax, pioneered by Voluspa. The scents include California Citrus (with satsuma tangerine and Meyer Lemon,) Chef's Special (made with heirloom tomato, celery, and fennel bulb,) Herb Garden (with the scents of black chanterelle and cardamom flowers,) Sommelier (made with ruby port, mission fig, and star anise.) All of the candles are $29
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