Perfect Pairs Episode 1: The Recipes - The Bend Magazine

Perfect Pairs Episode 1: The Recipes

Get in the kitchen with Kayla Butts and George Sutherland as they whip up a delicious pairing of Gambas al Ajillo and a Negroni

Recipes by: Kayla Butts and George Sutherland  Photo:  Ryan Chipman

Have you seen the first episode of our new video series, Perfect Pairs? We sure hope so! If not, check it out here. The new video series aims to showcase local chefs and mixologists in the Coastal Bend and have them work together to collaborate on the perfect pairing of food and drink. 

Our first episode features our very own Kayla Butts. Kayla is the co-curator of Farm to Table every month, as well as a farmer and dietitian. She is cooking up Gambas al Ajillo; which is a great way to source and implement local seafood into your dinner! Alongside Kayla we have the awesome George Sutherland of BUS, mixing up the perfect Negroni to stimulate your appetite. Below you’ll find the written-out recipes to both items made in the video. We hope you’ll recreate these meals at home with your own family and possibly learn something new in the process. Take a photo of your creations and tag us on Instagram (@thebendmag) so we can see how you did!

Gambas al Ajillo:


1 lb gulf shrimp, peeled and deveined 
2 tbsp olive oil
I stick butter
6 cloves garlic, minced
1/2 tsp salt
1/4 tsp black or red pepper
1 bunch fresh parsley, chopped
1 lemon
1 loaf crusty bread, such as baguette


Preheat a large, cast iron pan over medium heat. Once hot, add olive oil and butter. Once butter is melted, add garlic and cook for 30 seconds. Add in shrimp, salt, and pepper, cooking for an additional 2-3 minutes, until shrimp become mostly opaque. Remove from heat and stir in parsley and juice of the lemon. Serve hot with crusty bread.



1 oz Gin (we used Seersucker gin)
1 oz Campari
1 oz Sweet Vermouth (we used Carpano Antica) 
Garnish with an orange peel


Add ingredients into a mixing glass. Add ice to mixing glass and stir for 30 seconds.  Use a strainer to transfer liquid into a glass:
   – if “up” use a coup glass with no ice 
   – if “on the rocks” use a rocks glass and add new ice  
Squeeze the orange peel over the liquid so the oil mixes with the liquid and insert the peel into the glass, and enjoy!