Meat + Poultry - September 2010 - 73

(Photo courtesy of Kobe Frank)

Processor Profile
P

Frank Valenza, during his tenure at The Palace in New York

Dressing up dogs
Restaurateur "Kobe Frank" Valenza takes
a black-tie approach to iconic cuisine
BY JOEL CREWS
jcrews@sosland.com

s the proprietor of The Palace,
which was known in 1975 for
its decadence and proud claim as the
most expensive restaurant in New York,
Frank Valenza made a career of overwhelming the palates and pocketbooks
of customers seeking a premium eating
experience. Thirty-five years later, Va-

A

place settings for some of New York's
highest profile dining rooms.
More recently however, Frank
Valenza, the white-tablecloth restaurateur, has undergone somewhat
of a transformation, reflective of his

"I developed the product,
created the point-of-sale
material and I rode
along with the salesmen
to start getting it out
into the trade."
lenza's resume includes running several
other fine-dining eateries and eventually working as a restaurant consultant,
making recommendations on everything from menu designs to styles of
54 * Meat&Poultry * September 2010 * www.MeatPoultry.com

Bronx-based background. He refers to
himself as "Kobe Frank" nowadays,
and his focus has shifted to developing
a foodservice and retail following for a
line of premium hot dogs, hamburgers and deli meats made with Kobestyle Wagyu beef. His newest pursuit
is fueled largely by his fond memories
of growing up in The Big Apple and
the cuisine of choice in those days.
As a kid growing up in New York,
Valenza vividly recalls the many trips
he would take to Coney Island with
his father. Without fail, those sojourns would include a trip to a Nathan's Famous hot-dog stand in the
afternoon while Frank and his dad
waited for the evening fi reworks display to begin.
"I remember biting into those hot
dogs and burning my lips," Valenza
says, savoring the memory of the juicy


http://www.MeatPoultry.com

Meat + Poultry - September 2010

Table of Contents for the Digital Edition of Meat + Poultry - September 2010

Contents
Meat + Poultry - September 2010 - 1
Meat + Poultry - September 2010 - 2
Meat + Poultry - September 2010 - 3
Meat + Poultry - September 2010 - Contents
Meat + Poultry - September 2010 - 5
Meat + Poultry - September 2010 - 6
Meat + Poultry - September 2010 - 7
Meat + Poultry - September 2010 - 8
Meat + Poultry - September 2010 - 9
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
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https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
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https://www.nxtbook.com/sosland/mp/2013_03_01
https://www.nxtbook.com/sosland/mp/2013_02_01
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https://www.nxtbook.com/sosland/mp/2012_12_01
https://www.nxtbook.com/sosland/mp/2012_11_01
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http://digital.meatpoultry.com/sosland/mp/2010_05_01
http://digital.meatpoultry.com/sosland/mp/2010_04_01
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http://digital.meatpoultry.com/sosland/mp/2009_12_01
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http://digital.meatpoultry.com/sosland/mp/2009_06_01
http://digital.meatpoultry.com/sosland/mp/2009_05_01
http://digital.meatpoultry.com/sosland/mp/2009_04_01
http://digital.meatpoultry.com/sosland/mp/2009_03_01
http://digital.meatpoultry.com/sosland/mp/2009_02_01
http://digital.meatpoultry.com/sosland/mp/2009_01_01
http://digital.meatpoultry.com/sosland/mp/2008_12_01
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http://digital.meatpoultry.com/sosland/mp/2004_11_01
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