A very big Thank You to our amazing friends over at Chef’s Restaurant for donating $12,330 to the 60th Annual Variety Kids Telethon celebrating 60 years of Spaghetti Parm.

Please read the official press release below.

Contact: John Di Sciullo / [email protected]

MARY BETH & LOU BILLITTIER, JR. MAKE $12,330 DONATION TO THE  60TH VARIETY TELETHON CELEBRATING 60 YEARS OF SPAGHETTI PARM!
   
Mary Beth & Lou Billittier, Jr., the brother and sister owners of Chef’s Restaurant in downtown Buffalo, made a $12,330 check presentation Tuesday May 31st to the Variety Club of Buffalo…celebrating both the 60th Anniversary of the annual Telethon, and their popular menu item, Spaghetti Parm. 

On the recent Variety Kids Telethon (airing Saturday night March 5th on Channel 2, and Sunday on WBBZ-TV), Lou Billittier, Jr. recognized the 60th Anniversary of the Telethon coincided with the 60th Anniversary of their signature dish. Lou announced Chef’s would donate $1 for every Spaghetti Parm, and the pasta dish created for legendary anchorman Irv Weinstein, sold in the weeks following the show.  In addition, Chef’s matched verified pledges of $1,000. Lou was honorary Chairman of the show. 

The Billittier’s made that donation to Variety Club Chief Barker and Telethon co-host attorney Paul Cambria, along with the Variety Telethon Celebrity Family that included little Giovani Fiore, his parents Allison Mitringa and Anthony Fiore, with big brother Ethan and 60th Telethon Chairman, Bob Parrish.  Giovani is 5 years old, born at 34 weeks. He uses multiple services at Oishei Children’s Hospital, including the Spasticity Clinic at the Tent #7 Dr. Robert Warner Rehabilitation Center. The telethon raised over $906,000 for Oishei Children’s Hospital, the Robert Warner Rehab Center, and other Children’s Charities. 
 
“Spaghetti Parm” was created in 1962 when then host of the WKBW Channel 7 children’s show “Rocketship 7” Dave Thomas, with Chef’s owner Lou Billittier decided to try something different. Billittier added some butter and sauce to their spaghetti, then Thomas added the cheese on top. When they decided to broil melt the cheese on top, the next thing they knew they had invented a dish that would grow to be a staple at Chef’s.  Both were ardent supporters of the Variety Club of Buffalo. 

Lou Billittier Jr. commented, “We are happy to celebrate the 60th anniversary of our popular Spaghetti Parm in such a meaningful way, especially helping the children of the community that supports us.” 
 
Mary Beth Billittier added, “Our Mom and Dad were longtime members of the Variety Club.  We know this is how they would have wanted to celebrate both the anniversary of our dish, and the Telethon.” 
 
Chef’s Restaurant is located at 291 Seneca Street ( at the corner of Chicago) in downtown Buffalo. 716-856-9187.  www.ilovechefs.com and Chef’s Restaurant of Buffalo. NY on Facebook.