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This profile was last updated on 3/2/14  and contains information from public web pages and contributions from the ZoomInfo community.

Lucille McAleese

Wrong Lucille McAleese?

Owner, Vice President

Phone: (503) ***-****  HQ Phone
Email: l***@***.com
Kells Irish Restaurant & Pub
112 SW Second Ave
Portland, Oregon 97204
United States

Company Description: Kells Irish Restaurant & Pub is one of Seattle's favorite hideaways. Situated in Post Alley above the historic Pike Place Market, Kells is a fine way to round up a...   more
Background

Employment History

Education

  • Western Culinary Institute
23 Total References
Web References
Ashland Daily Tidings :: Online Edition
www.dailytidings.com, 16 Mar 2004 [cached]
"We're told it's the biggest St. Patrick's Day celebration in the Pacific Northwest," said Lucille McAleese, who opened the restaurant with her husband, Gerard, 14 years ago, and worked as pastry chef at the outset.
The restaurant is one of three the family owns on the West Coast.Gerard McAleese's parents brought their five children to Vancouver, B.C., from war-torn Belfast in the 1970's and launched the flagship Kells at Pike Place Market in Seattle 20 years ago.
Several years ago, another brother opened the third Kells in San Francisco's financial district.All three restaurants sponsor St. Patrick's Day festivities, but the Portland celebration, with some 10,000 attendees, is the largest, said McAleese.
"Comfort food is the first thing that comes to people's minds when they think of Irish food," said Lucille McAleese.She sat in one of the wooden booths against the brick walls of the historic, high-ceilinged pub, talking about Irish cuisine and several of the menu items, spread on bright green plates before her.
"Beyond corned beef and cabbage, I would say people think of stews, and fish and chips, and baked goods," said McAleese who visits Ireland at least once a year with her husband and their two teenage sons.
Americans may think corned beef and cabbage is Irish but in the homeland it's not a common food, she said, adding that the Irish eat a lot of lamb and fish.Both brown and white soda bread are ever-present, she said.
Chef Light, an Illinois native who stepped in as executive chef of Kells the year after he graduated from Western Culinary Institute here in 1998, thinks of Irish food as "back-route cooking, old-school cooking just like grandma used to do."
He learned to cook from his mother, a chef for nearly four decades in the Midwest.Several years ago, she retired but occasionally flew to Portland to help on Kells' catering events.Three years ago, she and Ethan's father moved to Portland and she came out of retirement to join him in the kitchen.
The young chef said he recently traveled to Ireland, visited the famous Ballymaloe Cooking School in County Cork and "went to every restaurant and pub starting in Dublin and ending in Belfast."
Light learned that Kells' food was right in line with the country's cuisine, from the bangers (sausage) and Ulster champ to the sausage rolls and McAleese family's Belfast lamb stew.But he added more oysters to the menu and white pepper at the table (which didn't go over) to reflect Irish customs.
The chef likes to cook with stout to enhance the flavors of his recipes.Of cooking with the strong, dark beer, he warns: "Easy does it.
KELLS IRISH RESTAURANT & PUB - PORTLAND OREGON - 112 SW SECOND AVENUE - LIVE IRISH MUSIC 7 NIGHTS A WEEK
www.kellsirish.com, 14 July 2013 [cached]
"We want to thank everyone for their incredible generosity," said Lucille McAleese, Kells co-owner along with husband Gerard McAleese.
Shit People Steal : Eater PDX
pdx.eater.com, 15 Sept 2011 [cached]
Says Kells co-owner Lucille McAleese: "This is very encouraging to us and makes us very hopeful for society at large. [KGW]
We believe their prompt actions prevented ...
www.kptv.com, 29 Jan 2009 [cached]
We believe their prompt actions prevented further harm and for that we are extremely grateful," Kells co-owner Lucille McAleese said.
Thursday night, The Zone was holding a fundraiser for the victims of the shooting from 7 to 9 p.m. with music and dancing performances.
OnlineAthens: Food: Traditional St. Patrick's Day menu evolves with rich flavors 03/10/04
www.onlineathens.com [cached]
"We're told it's the biggest St. Patrick's Day celebration in the Pacific Northwest," said Lucille McAleese, who opened the restaurant with her husband, Gerard, 14 years ago, and worked as pastry chef at the outset.
...
"Comfort food is the first thing that comes to people's minds when they think of Irish food," said Lucille McAleese.She sat in one of the wooden booths against the brick walls of the historic, high-ceilinged pub, talking about Irish cuisine and several of the menu items, spread on bright green plates before her.Americans may think corned beef and cabbage is Irish, but in the homeland it's not a common food, she said, adding that the Irish eat a lot of lamb and fish.Both brown and white soda bread are ever-present, she said.Chef Light, an Illinois native who stepped in as executive chef of Kells the year after he graduated from Western Culinary Institute here in 1998, thinks of Irish food as "back-route cooking, old-school cooking just like grandma used to do."He learned to cook from his mother, a chef for nearly four decades in the Midwest.Several years ago, she retired but occasionally flew to Portland to help on Kells' catering events.Three years ago, she and Ethan's father moved to Portland and she came out of retirement to join him in the kitchen.The young chef said he recently traveled to Ireland, visited the famous Ballymaloe Cooking School in County Cork and "went to every restaurant and pub starting in Dublin and ending in Belfast."Light learned Kells' food was right in line with the country's cuisine, from the bangers (sausage) and Ulster champ to the sausage rolls and McAleese family's Belfast lamb stew.But he added more oysters to the menu and white pepper at the table (which didn't go over) to reflect Irish customs.The chef likes to cook with stout to enhance the flavors of his recipes.Of cooking with the strong, dark beer, he warns: "Easy does it.
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