Nobert Sales

Established in 2019, Nobert Sales seeks to provide great food & disposable options to retail, food service operators & food manufacturers in North America.

[nobertsales]

National Prosecco Day

#Prosecco is a famous sparkling white wine from northeastern Italy made from at least 85% Glera grapes.

Unlike Champagne, which ferments in the bottle, Prosecco gets its bubbles using the tank method, keeping it fresh, fruity and affordable.

While most Prosecco is sparkling, it can also be found in a still (non-sparkling) version.

It's generally meant to be enjoyed young, and not aged like some other wines.

Prosecco pairs well with a variety of foods, including seafood, fresh fruit, cured meats and cheeses.

It is named after a small Italian village near Trieste called Prosecco.

It gained official DOC status in 2009 to protect its regional identity.

🍷 #NationalProseccoDay #DrinkOfTheDay #FoodOfTheDay @NobertSales #NobertSales #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude 

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It’s National Filet Mignon Day!

#FiletMignon translates from French to mean "cute fillet" or "dainty fillet".

Cut from the cow's tenderloin muscle, which does virtually no heavy lifting, it is prized as the most tender steak on the menu, yet it accounts for only about 2 to 3 percent of the total meat on a steer.

Unlike ribeyes or New York strips, filet mignon has very little intramuscular fat, meaning its fame comes from pure texture rather than a heavy beef flavor.

Chefs frequently wrap the lean medallion in bacon to add extra moisture and fat content while it cooks.

🥩 #NationalFiletMignonDay #FoodOfTheDay @NobertSales #NobertSales #FoodConsultant #FoodService #FoodServiceSolutions #FoodSales #Food #FoodDude #WeKnowFood 

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It’s National Julienne Fries Day!

#JulienneFries — also known as shoestring or matchstick fries — are cut into thin, uniform strips measuring about 1/8-inch thick. This slender size gives them an exceptionally crispy texture and allows them to cook much faster than thicker potato cuts.

The oldest known record of the julienne cutting technique appears in the 1722 edition of François Massialot's cookbook Le Cuisinier Royal et Bourgeois.

The term "julienne" comes from French culinary tradition, though historians debate whether it was named after a chef named Jean Julien or derived from a generic first name.

In classic French professional kitchens, the matchstick potato cut is sometimes called allumette, which translates directly to "match".

Because of their high surface-area-to-volume ratio, thin julienne strips achieve maximum crispness during frying compared to steak or wedge cuts.

Home cooks often soak raw julienne potato strands in cold water before frying to pull out extra surface starch for an even crispier crunch.

🍟 #NationalJulienneFriesDay #FoodOfTheDay @NobertSales #NobertSales  #FoodConsultant #FoodService #FoodServiceSolutions #FoodSales #Food #FoodDude #WeKnowFood 

[nobertsales]

National Gooey Butter Cake Day

#GooeyButterCake is a famous St. Louis, Missouri treat created by accident in the 1930s when a German-American baker messed up ingredient proportions.

It features a flat, chewy base and a sweet, custardy top dusted with powdered sugar.

Instead of throwing out the runny, sticky mess, the bakery sold it by the square.

🧈🍰 #NationalGooeyButterCakeDay #FoodOfTheDay @NobertSales #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude 

[nobertsales]

Happy National Panini Day!

#Panini a grilled sandwich, has Italian origins and is known for its crispy exterior and warm, melty fillings.

The word "panini" is the plural of "panino," meaning "small bread roll" in Italian. Panini presses, while associated with the sandwich, were popularized outside of Italy as a way to recreate the cafe-style grilled sandwich.

There are many different ways to make a panini, but we suggest sticking to the original ingredients.

Panini's taste great with ciabatta, rosetta and baguette bread. Panini's can be made from a variety of options.

Paninis are especially good when pressed flat in a “panini press.” They resemble waffle irons, only with flat plates. A panini press is a versatile device.

Paninis go great with chili, coleslaw, French Fried potatoes and your favorite soup!

#NationalPaniniDay #FoodOfTheDay @NobertSales  #NobertSales #FoodSales #WeKnowFood #FoodConsultant #FoodDude #FoodService #Food #FoodServiceSolutions 

[nobertsales]

National Raspberry Tart Day

A classic #RaspberryTart combines a sturdy, shortcrust pastry base with a creamy filling like custard or pastry cream, topped with fresh red berries.

Unlike pies, traditional tarts do not have a top crust and are designed to be unmolded and admired.

Tarts date back to the Middle Ages, but early versions were mostly savory dishes filled with meats, cheeses and eggs for the nobility.

#NationalRaspberryTartDay #FoodOfTheDay @NobertSales  #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude 

[nobertsales]

National Carrot Soufflé Day

A #CarrotSouffle is a popular Southern casserole made from pureed cooked carrots, eggs, butter, sugar and flour or baking powder.

Despite the name, it is NOT a traditional French soufflé because it skips whipping egg whites, making it more like a fluffy, sweet vegetable pudding.

Loaded with sugar, vanilla, cinnamon and nutmeg, it sits in a gray zone. Many children treat it like a sweet dessert, while adults politely call it a holiday side dish.

Unlike authentic French soufflés that deflate within minutes of leaving the oven, a carrot soufflé keeps its sturdy, custard-like structure and reheats easily in a microwave or oven.

🥕 #NationalCarrotSouffleDay #FoodOfTheDay @NobertSales #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude 

[nobertsales]

National S’mores Day

#Smores are a classic campfire treat made of a roasted marshmallow and chocolate squeezed between two graham crackers.

The iconic snack got its clever name because it is so delicious that everyone always asks for "some more".

🍫🍪 #NationalSmoresDay #FoodOfTheDay @NobertSales #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude 

[nobertsales]

National Rice Pudding Day

#RicePudding is one of the world's oldest and most widely traveled dishes, dating back thousands of years.

Originally created in ancient Asia and the Middle East, it evolved from a sacred ritual offering and a savory medieval pottage into a globally beloved sweet comfort food.

The earliest versions of Indian rice pudding, known as kheer, date back to 6000 BCE and were used as sacred ritual offerings.

In medieval Europe, rice was imported via the Silk Road, making it a luxury item. Rice pudding was reserved exclusively for the wealthy elite.

Before the 15th century, European recipes were typically savory. They featured rice boiled in broth with saffron and almond milk rather than sugar.

The signature creaminess of rice pudding does not rely solely on fat or heavy cream. It comes from starches releasing from the rice grains as they cook down in milk.

Latin America enjoys arroz con leche, flavored with cinnamon and citrus zest.

Finland serves riisipuuro as a traditional Christmas dish, hiding a single almond inside—whoever finds it is said to have good luck.

🌾 #NationalRicePuddingDay #FoodOfTheDay @NobertSales #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude 

[nobertsales]

National Passion Fruit Day

#PassionFruit is a vibrant tropical berry named after the passion flower, not intense emotion.

Native to South America, including Brazil, Paraguay and Argentina.

Purple varieties are smaller and sweeter, while yellow types grow larger and tarter.

Named by Christian missionaries who saw parts of the complex flower as symbols of the crucifixion of Christ (the "passion").

Wrinkled and dimpled rinds mean the fruit is ripe and ready to eat.

Edible contents feature bright yellow-orange pulp with tiny, crunchy black seeds.

Packed with high amounts of Vitamins A and C.

Leaves and extracts have traditional uses as a calming nerve and sleep aid.

Frequently used in juices, desserts, smoothies and tropical sauces.

#NationalPassionFruitDay #FoodOfTheDay @NobertSales #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude 

[nobertsales]

National Frozen Custard Day

#FrozenCustard is a rich, dense treat invented at Coney Island, New York, in 1919 by ice cream vendors Archie and Elton Kohr, who added egg yolks to create a smoother texture.

By law, the FDA requires it to contain at least 10% milkfat and 1.4% egg yolk solids.

True custard is typically made fresh on-site in small batches throughout the day and is meant to be eaten shortly after it leaves the machine.

Unlike many soft-serve ice creams that incorporate substantial air, frozen custard is slowly churned to minimize air content (overrun), resulting in a much denser product.

It is served slightly warmer than traditional ice cream—around 18°F to 22°F rather than sub-zero temperatures—which allows your taste buds to register flavors more quickly before the treat melts on your palate.

🍮 #NationalFrozenCustardDay #FoodOfTheDay @NobertSales #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude 

[nobertsales]

National Mochi Day

#Mochi is a traditional Japanese rice cake made from pounded glutinous mochigome rice.

Mochi has existed in Japan since the Jomon period, and it became an aristocratic-only celebratory food during the Heian period.

Long ago, mochi was treated as a sacred offering given to the gods and displayed on shrine altars.

Eating mochi soup (ozoni) during the Japanese New Year is a deep-rooted tradition meant to bring health and prosperity.

Traditional mochi-making is a lively, heavy-duty two-person ceremony called mochitsuki, where one person swings a large wooden mallet (kine) and the other turns the sticky rice in a mortar (usu).

Mochi gets its intense stickiness from high levels of amylopectin and almost zero amylose starch in the rice grain.

Japanese farmers historically consumed calorie-dense mochi during harsh winters to boost their energy and stamina.

While often filled with sweet red bean paste or ice cream, mochi is equally delicious grilled, dipped in soy sauce or dropped into hot savory broths.

🇯🇵 🌾🍡 #NationalMochiDay #FoodOfTheDay @NobertSales #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude 

[nobertsales]

Sneak Some Zucchini Onto Your Neighbor's Porch Day!

#Zucchini is technically a fruit because it grows from a flower and contains seeds.

They contain more potassium than a banana and is made up of about 95% water.

The bright yellow flowers of the zucchini plant are completely edible and often stuffed or fried.

Small to medium zucchinis (about 6- 8 inches long) taste much better and are less woody than giant ones.

The word zucchini comes from zucca, the Italian word for squash.

#SneakSomeZucchiniOntoYourNeighborsPorchDay

#FoodOfTheDay @NobertSales #NobertSales #FoodConsultant #FoodService #FoodServiceSolutions #FoodSales #Food #FoodDude #WeKnowFood 

[nobertsales]

Happy National Raspberries ‘N’ Cream Day!

#RaspberriesAndCream is a classic pairing, and while it's often enjoyed for its simple deliciousness.

Combining wild berries with dairy cream has been tracked back to ancient agricultural traditions as a quick way to enjoy summer field crops.

A traditional dessert, "raspberry fool," combines mashed raspberries and cream.

#NationalRaspberriesNCreamDay #FoodOfTheDay @NobertSales #NobertSales #FoodSales #WeKnowFood #FoodConsultant #FoodDude #FoodService #Food #FoodServiceSolutions  

[nobertsales]

National Root Beer Float Day

#RootBeerFloats, a classic American treat, combine vanilla ice cream with fizzy root beer.

The combination of the cool ice cream and the spiced root beer creates a unique and enjoyable flavor experience.

Frank J. Wisner, owner of the Cripple Creek Brewing in Colorado, is credited with inventing the root beer float in 1893. He was inspired by the sight of snowy mountain peaks resembling ice cream in dark soda.

Root beer floats are often called "black cow" or "brown cow" because of the contrast between the dark root beer and the white ice cream.

🍨 #NationalRootBeerFloatDay #DrinkOfTheDay #FoodOfTheDay @NobertSales #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude  

[nobertsales]

Happy India Pale Ale Day

#IndiaPaleAle (IPA) was not invented in India. It was created in England in the 18th century when brewers added extra hops and alcohol to help the beer survive the long, six-month boat trip to British troops and citizens in India.

The water in Burton-on-Trent (London) was so good for making hoppy beer that the chemical water-adjustment process is still called "burtonization".

Early historical IPAs were around 6.5% ABV, which was fairly normal for strong beers of that era.

IPAs make up the largest share of all craft beer production, sitting at over 31%.

🍺 #IndiaPaleAleDay #IPADay #DrinkOfTheDay #FoodOfTheDay @NobertSales #NobertSales #FoodConsultant #FoodService #FoodServiceSolutions #FoodSales #Food #FoodDude #WeKnowFood 

[nobertsales]

National Couscous Day

#Couscous is actually a tiny form of pasta rather than a grain. Made from crushed durum wheat semolina rolled with water, it originated in North Africa with the Berber people thousands of years ago.

It is traditionally steamed in a special two-tiered pot called a couscoussier.

Families traditionally eat couscous together from a single, large communal plate called a gssaa.

North African cultures often serve couscous at weddings and major holidays to bring good luck.

#NationalCouscousDay #FoodOfTheDay @NobertSales #NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude