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Sunday Supper

Photography Leigh WebberPhotos 9Issue April 2018
Floral gin, grapefruit soda, and sparkling rosé combine in this bright, refreshing sip. Pair it with pastry chef Andrea Upchurch’s Charleston-style quiche and lemon cake with berries, and you’ve got a supper fit for an easy afternoon.After a busy week, pastry chef Andrea Upchurch (left) joins husband Nate and son Dewey.A relaxed lunch of quiche, lemon cake, and gin fizzes.The quiche can be baked and refrigerated up to three days in advance. Reheat in a low oven and enjoy!Arugula gets tossed with a bright dressing composed of spring onions, olive oil, mustard, white wine, champagne vinegar, garlic, and capers.Upchurch saves a few of the shrimp to garnish the quiche; these get cooked a little longer than the rest.Lemon “cheesecake” is a Southern classic usually baked in thin layers that alternate with icing, but Upchurch opts for a bundt style.For a refreshing sip, mix Hat Trick gin with Cannonborough grapefruit soda and a splash of sparkling roséMom and Dad toast grapefruit gin fizzes while two-year-old Dewey pals around.

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Sunday Supper
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