The Daily Deli | News & Events

Valentine's Day Brunch

Sunday, February 14th, we will be serving a special Valentine’s Day Brunch from 10:00am-2:00pm

Croque Monsieur Sandwich

Housemade French bread, ham, gruyere cheese, Dijon, béchamel sauce, creamy hashbrowns, fruit

Shirred eggs

Two eggs baked with sautéed mushrooms, garlic spinach, parmesan, roasted tomatoes, and a touch of cream, served with herbed toast and fruit

Strawberry Blintzes

Ricotta filled with fresh strawberries and cream, brown sugar-orange caramel

Steak and eggs

Two fried eggs, potato pancake, sliced seared steak, sauce béarnaise, biscuit

Sausage Strata

Toasted breads, sausage, peppers, onions, cheddar, eggs, baked golden brown, served with grits and fruit

Hot Chicken Salad

Warm chicken and rice salad with honey croissant and garden salad

Remember that we are still serving brunch every Sunday.

Third Annual Valentine's Dinner!

Saturday, February 13th, we will be having our THIRD ANNUAL VALENTINE’S DAY DINNER! There will be two seatings, one at 6:00 pm and one at 8:00 pm, reservations are required.

First Course

Salad of roasted beets, greens, goat cheese, oranges, red onion, honey-orange vinaigrette
or
Asparagus Soup, truffle oil, parmesan

Second Course

Petit filet stroganoff, mushroom ravioli, caramelized Brussels sprouts, cognac crème
or
Seared sea scallops, smoked gouda grits, maque choux, chayote slaw

Dessert

Chocolate crème brulee
or
White chocolate raspberry napoleon

Prix Fixe $30/person

Emilee Greer Wins "Red Clay Chef"

Chef Emilee of The Daily Deli competed in A Taste of Athens’ Red Clay Chef, a local take on The Food Network’s Iron Chef. The Daily participated in the annual event, showcasing its menu among 50 other local vendors.

Emilee Greer competed in the culinary competition against Antonio Spadea, executive chef from La Dolce Vita in Downtown Athens. The two contestants were required to make two original dishes using a surprise ingredient, Terrapin Beer. Assisted by her sous chef, Sue, Emilee prepared beer crepes filled with ham, cheddar and potato purée, mussels steamed in beer and butter broth atop vegetable ragù, with pepper jelly.

Nelson: Oconee deli sports newspaper theme

Sue Greer and her daughter, Emilee, had mulled over the idea of starting up a food business for the past several years, and this year they acted on their urge.

The Greers opened The Daily Neighborhood Deli on Oct. 1 in the Franklin Grove commercial center on U.S. Highway 78 not far south from Georgia Highway 316. The restaurant (open for breakfast and lunch) and catering business is located next to Fox’s Pizza Den.

The Daily, playing on the idea of a small-town newspaper as a theme, serves as a showcase for Emilee’s training and experience as a chef. She has a bachelor’s degree in culinary arts from the Culinary Institute of America in New York. She has worked at Atlanta’s Trois Restaurant.

Sue Greer, who has pursued a medical career in the nursing field and works on weekends as a critical care nurse in Gwinnett County, decided she wanted to join her daughter in opening a cafe.

“I’m a nurse turned deli owner,” she said.

The Daily covers breakfast with a menu of varying dishes from biscuits and eggs, to breakfast pizza, ham and cheese croissants, quiche, breakfast burritos and various pastries. On Saturdays, Emilee likes to prepare something special like French toast soufflé. Breakfast is served from opening to about 10:30 a.m., Sue Greer said. Prices range from $3 to $6 for morning menu items.

The lunch offering features sandwiches, salads, soups and sides such as pasta or potato salads and chips. The newspaper theme is highlighted on the sandwich list with names such as the Banner (mixed Italian meats and cheese with tomato relish, spinach and ciabatta), and the Planet (sliced pork, guava barbecue sauce, shaved ham, white cheddar, dijon slaw, sweet-hot pickle chips, pineapple jam and ciabatta). The Editor allows diners to build a sandwich from a choice of meat, bread, cheese and condiments coupled with a salad, pickle and desserts for about $10. Lunches can cost between $6 and $10.

The small restaurant is designed to look like a village with a park or square in the center. The kitchen resembles an old brick building and represents the newspaper building. The walls around the dining area each depict a different type of building or structure that would be found in a small town. The dining area, which seats about 16, has stained concrete that looks like cobblestone, and trees are situated around the space to make it resemble a park. Soft drinks are kept cool on a flower cart, and bottled water is available at a water fountain.

An outside patio seats an additional 24 people.

The catering business offers sandwich trays, sides, dips and breads, but also a variety of entrees, from fajitas to spinach lasagna to eggplant parmesan to torta Milanese. Catering entrees are priced between $25 and $48 and serve 10 to 12 people.

“We’re hoping to do a good deal of catering, box lunches and business lunches,” Sue said.

Emilee specializes in pastries and cakes, and the custom cakes menu offers an assortment of sizes in round cakes and sheet cakes. Gourmet cupcakes also are available. Prices vary from $25 for a basic, 8-inch round cake to $105 for a full specialty sheet cake that has 60-70 servings.

Customers can order cakes in several basic flavors like vanilla, red velvet or spice, and various fillings and icings are available. There are several specialty fillings such as tiramisu or coconut.

The entire Greer family helps out with work at The Daily. Dan Greer, Sue’s husband, works on weekends along with their son, 17-year-old Ben. Yet another son, Derek, who attends college in Rhode Island, helped with the graphic design of the business logo and menus.

By Don Nelson | Associate editor, Athens Banner Herald
Article from OnlineAthens