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The Stew

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By JEFF HOUCK

The Tampa Tribune

Published: September 3, 2008

DISNEY PASTRY CHAMP

Congratulations go out to Laurent Branlard, executive pastry chef at the Swan and Dolphin Resort at Walt Disney World. Last weekend, Branlard represented the United States in the World Pastry Team Championship in Nashville with pastry chefs Dimitri Fayard of Vanille Patisserie in Chicago and Stephane Treand, executive pastry chef at St. Regis Resort in California.

Branlard's Team USA took the first-place gold medal, winning six of seven categories to beat teams from Japan, Switzerland, Italy, Belgium, South Korea, China, Mexico and Russia. Branlard also was a member of the 2002 American gold medal team.

The 13-hour competition, held Sunday and Monday at the Gaylord Opryland Convention Center, required each team to make one sugar showpiece sculpture, a chocolate showpiece, 14 identical desserts, three types of chocolate bonbons, three identical mousse cakes, three frozen cakes and three types of petits gateaux (hot cake with ice cream).

Branlard specializes in crafting beautiful sugar sculptures, while Fayard concentrates on cakes and Treand does airbrushed chocolate showpieces.

Branlard began studying pastry arts in France at the age of 16 and went on to earn a degree from the French Culinary Institute as well as certification as a pastry chef, chocolate and ice cream-maker and confectioner.

Previous to working at the Dolphin and Swan Resort, Branlard wasexecutive pastry chef for the Ritz-Carlton Hotel, Buckhead, in Atlanta.

TYING ON APRON'S

The latest company to jump in on the pre-prepared meal industry: Publix.

The grocery chain is scheduled to open an Apron's Make-Ahead Meals store at 5672 FishHawk Crossing Blvd., in Lithia, adjacent to the Publix store in the same plaza.

Publix tested the concept inside one of its groceries in Jacksonville, but the FishHawk location is the first attempt at making it a standalone business.

The store's target audience: families that need easy-to-make meals, especially during the hectic workweek. With two hours of preparation time, customers can assemble meal packages that serve between four and six people. Packages are available in three ($59.99), six ($109.99), eight ($134.99) or 12 ($189.99) meal options.

Customers can register online at www.publixmakemeals.com to participate. Information on how the program works, reservations for time slots and monthly menus are available at the site as well.

WE DRANK IT, WE LIKED IT

•Silverado Vineyards 2005 Cabernet Sauvignon: Medium to full-bodied, this wine is a good starter for those who are just trying cabernet for the first time or who don't want their cab to dominate the palate. Flavors you might pick up include cherry, plum and dried herbs.

•Luigi Bosca Reserva 2005 Malbec: Think sweet fig, coffee and chestnut flavors here. Strong acidity. Wine spectator gave it 91 points, describing it as "a big, broad-shouldered wine."

GOOD NEWS/ BAD NEWS

Good news for tequila lovers: There was a glut on the agave crop this year in Mexico. Usually that means lower prices.

Bad news for tequila lovers: The glut caused farmers to leave some fields unattended. Some distillers are reporting one-quarter crop loss as a result of poor attention to fighting disease. This could mean problems during next year's growing season - meaning high prices at the store.

MAGIC DONUT NUMBER

The latest tally for how many donuts Dunkin' Donuts has given away this season after Tampa Bay Rays victories: 199,475, through 79 wins. The team has won more since then, so the total has likely passed 200,000.

JUMPING THE FONDANT

The likeness of Duff Goldman, Baltimore pastry chef and star of Food Network's "Ace of Cakes" series, is now a pose-able action figure. Cost: $8. Available at www.charmcity cakes.com.

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