Danny Giorgio was a rather shy child developing up in South Philly’s Girard Estates community. He savored hanging out, just not with men and women his personal age.
“All my mates were being more mature females,” says the 30-yr-aged chef. And Giorgio and his crew of biddies experienced an occasional custom: dip nights on the step. “We would program to make dip and deliver it out on the step, and then we’d just sit out there and discuss.”
That childhood memory wasn’t the inspiration for the Dip Daddy — Giorgio’s pandemic-born business — per se, but it retains the Culinary Institute of The usa grad and Safran Turney veteran enthused about his perform day in and working day out.
“The factor that would make me genuinely love the dips is the conviviality of it,” he says as he folds with each other ingredients in his commissary-kitchen house, in West Philly’s Dorrance H. Hamilton Center for Culinary Enterprises. That is the place he makes an array of meticulously conceived spreads and “dippables” (handmade pita chips, grissini, bagel chips, and his trademark mustache-shaped pretzel chips) for markets and pop-ups, as perfectly as preordered pickups and shipping and delivery.
Giorgio introduced the small business previously this summer time, after a catering consumer had sung his dips’ praises and proposed he market them, an notion he at first shrugged off. “They have been like, ‘But you’re the dip daddy — you have to.’ And I was like, ‘Oh my god, that is a good identify.’” He was also hunting for a alternative for personal, in-dwelling cooking courses, which experienced come to be his livelihood immediately after he left the restaurant business in 2019.
5 recipes anchor the Dip Daddy’s rotating variety for now: the Arty, a sunset-orange blend of roasted tomatoes and artichokes the Herby, a hearty interpretation of environmentally friendly goddess dressing bolstered by cannellini beans, Greek yogurt, and feta the Go-To, garlicky hummus topped with bourbon-caramelized onions the OG Pimento, the Southern distribute of cheddar, pink peppers, and mayonnaise (Giorgio works by using aioli) and the Buff, a chipotle-spiked buffalo hen-queso dip.
The Buff most carefully remembers Giorgio’s evenings on a South Philly stoop. It’s his chef-affected adaptation of a dip-night time standard built with a stick of cream cheese, a fifty percent-bottle of sizzling sauce, and a can of rooster. To enhance that combo, he marinates chicken breast in coriander, cumin, and smoked paprika, then grills and roasts it. It is mixed with smoked gouda, cheddar, clean and pickled jalapeños, cilantro, scallions, and scorching sauce. Considerably from dip night’s recipe (”all you tasted was scorching sauce”), the Buff delivers warmth with depth and restraint, courtesy of chipotles in adobo and cream cheese. He likes it served hot, but claims most clients happily take in it cold or at space temp.
Giorgio also crafted the recipes for his hand-minimize chips. He applies a personal contact to each — the Aleppo pepper- and pecorino-dusted grissini is rolled slim somewhat than shaped into a breadstick the Baltic bagel dough, laced with rye flour, molasses, cocoa, and espresso, is formed into a baguette in advance of staying sliced wafer-skinny — but none a lot more so than the pretzel “staches.”
He helps make them with a regular pretzel dough which is rolled out, then stamped with a mustache-shaped cookie cutter. He dips sheets of the staches in a lye tub to make sure they brown and crisp up accurately. (The lye also “gives it that pretzel taste,” he provides.) They’re sprinkled with almost everything seasoning before they are baked off. As they prepare dinner, they puff up into 3D pretzel chips ideal for swiping via dip.
Why a mustache? Giorgio initially started off sporting one yrs ago, when he dressed up as Freddie Mercury for a good friend at Very little Nonna’s on her previous working day of function. He’s kept it given that — despite his boyfriend’s delicate protestations — and “now I’m stuck with it for the reason that it is component of the manufacturer.”
A great deal like the rest of Giorgio’s recipes, the staches are labor-intensive for now, but he hopes to commit in resources that will streamline the system as the new venture gathers steam. He’s also setting up to give a tailgate bundle that must pair nicely with an additional pandemic-period football period.
Dip Daddy has popped up at Primal Provide, the Perrystead Dairy sector, the Fishtown Rose Backyard, Thursday farmers marketplaces in Wenonah, N.J., and at Herman’s Espresso in Pennsport, exactly where customers can pick up orders from Giorgio’s web site on Wednesdays and every other Sunday. Giorgio also strategies to start out Friday pickups at Rival Bros. in Fitler Square afterwards this month. Supply is readily available in a quantity of downtown ZIP codes, as very well.
The Dip Daddy: $6-$10 for dips in 8- and 16-ounce portions, $5 per bag for dippables buy pickup or delivery at thedipdaddy.com preordered pickups out there at Herman’s Coffee at 1313 S. Third St. and Rival Bros. at 2400 Lombard St. observe @thedipdaddy on Instagram for popup and sector appearances.