Garlic, Be Gone! Chef-Made Candles Do the Trick
by Mollie Chen
Over the weekend, I tested recipes from three of our 2009 Hot Tables list, which hits stands in less than two weeks. (Get excited: we've got plenty of pork belly, farm-fresh dishes, and designer cocktails.) Over 48 hours later, my apartment still smells of meatballs, roasted lamb, and veal tenderloin. Opening all the windows hasn't seemed to do anything--I can smell the garlic before I even unlock my door.
I have a new solution, though: Voluspa's new James Boyce collection is a line of organic candles intended to be used in the kitchen. James Boyce formulated the scents when he was chef at the award-winning Studio restaurant at the Montage Laguna Beach. (He has since started his own venture in Huntsville, Alabama called Cotton Row.) In the same way that fresh lemon juice is the best way to de-stink your hands after handling fish or other pungent ingredients, Boyce's California Citrus candle clears up kitchen smells with Satsuma tangerine and Meyer lemon. And they're not just for cooks. The scents are simply transporting: Herb Garden, with black chanterelle and cardamom, channels spring, while Chef's Special, with heirloom tomato, celery and fennel, smells like the height of a ripe summer.