Michael Simmons of Manchester is the head chef of Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com), overseeing all kitchen operations and developing his own menus every week for lunch and dinner specials. Angela’s has been in business for four decades, offering all types of specialty food items, like cheeses, wines, pastas and heat-and-serve meals, as well as a selection of products from a variety of local businesses and catering menus around the holidays. Since the beginning of the pandemic, the shop has pivoted to offering curbside pickup and local deliveries for its products. Prior to joining the kitchen staff at Angela’s four years ago, Simmons worked in several seafood restaurants on the South Shore of Massachusetts, where he grew up. He also served as the executive chef at the Wildcat Inn and Tavern in Jackson for four years.
What is your must-have kitchen item?
A pair of tongs. It’s like an extension of your hand. Nothing beats a good solid knife either.
What would you have for your last meal?
I would do a Dijon-crusted rack of lamb and a big glass of merlot. I’m really passionate about good food and wine together.
What is your favorite local restaurant?
My favorite restaurant hands down, I would say, is the [Hanover Street] Chophouse [in Manchester]. I really enjoy a nice rib-eye with a glass of wine there. It’s a phenomenal place. The Crown [Tavern] is great too. In fact, they buy our sausages from us for their pizzas.
What celebrity would you have liked to see trying something that you’ve made?
I would have taken Jerry Garcia [of the Grateful Dead] in a New York minute. I just think his influence and his outlook on life were very unique.
What is your personal favorite thing to cook at the shop?
The passion is there for everything I do, but any time I get to venture off into something that I haven’t [done before], I get into it incredibly. A few weeks back I did a braised duck arancini, which had a raspberry compote sauce and crumbled goat cheese on it. It was awesome.
What is the biggest food trend in New Hampshire right now?
Farm to table and locally sourced produce are huge. A lot of grain salads and heart-healthy things like quinoa and avocado are too.
What is your favorite thing to cook at home?
I like to seek out the freshest swordfish I can find and grill it with some rice and a vegetable. That would be my go-to. I’m a big seafood lover.
Fried crab cakes
From the kitchen of Michael Simmons of Angela’s Pasta & Cheese Shop in Manchester (makes roughly 8 three-ounce crab cakes)
½ cup mayonnaise
3 tablespoons Worcestershire sauce
2 whole eggs
1 teaspoon black pepper
½ teaspoon white pepper
½ teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
½ cup breadcrumbs or ground cracker meal
1 pound jumbo lump crab meat
In a bowl, combine the mayonnaise, Worcestershire sauce, eggs, black pepper, white pepper, cayenne pepper and Old Bay seasoning with a whisk. Use the mixture to form little patties with the crabmeat and breadcrumbs. Drop the patties into 350-degree frying oil until crispy. Remove and drizzle with fresh lemon juice (optional).