Smoked Salmon Salad

1 lb Smoked Salmon pieces
Zest from ½ lemon
1 T. Chopped red onions
Chopped Italian Parsley
Chopped fresh dill
Chervil (French parsley)
A touch of mayo

Salt and pepper to taste

Executive Chef Anna Maria DeGennaro:

Anna Maria DeGennaro has returned to DiGiovanni’s Dock of the Bay Restaurant as executive chef after a three-year sabbatical.  Born and raised in Venice, Italy, Anna Maria developed a love for cooking at a very young age.  It was her job as a young girl to cook for her family.  It was then that she came to realize that she had a real love for cooking.  When she came to the United States as an adult with her husband and two small children, Anna Maria’s first job was as a cook for the Archdiocese in Washington, DC.  Some years later she had the privilege of opening three restaurants and became the corporate chef for Joe Theisman’s restaurants in Maryland and Virginia.  She stayed with Theisman’s for 19 years.  In the summer of 1999, Gerri DiGiovanni, proprietor of DiGiovanni’s Dock of the Bay Restaurant on Solomons Island, hired Chef DeGennaro.  DeGennaro and DiGiovanni are reunited and invite you to come and experience Italian cuisine at its best.

Gerri DiGiovanni-Epps, Proprietor:

"As a native of Long Island, New York, I was born into a large Italian family from both Sicily and Naples.  Most of my growing up years were spent visiting with family and friends in the central gathering place of the home -- the kitchen.  That is where I learned the importance of blending good food with friendly conversation in a warm environment.  My background in public relations, advertising and association management gave me the skills needed to operate a successful restaurant.  When I decided to open DiGiovanni's, I found the perfect waterfront property on Solomons Harbor and hired a wonderful chef to prepare "authentic Italian food," which was really important to me.  I love people and getting to know my customers.  Come, let me welcome you to DiGiovanni's and get to know you, too.