Wishing you and yours a very Happy Memorial Day! We will be closed on Monday, May 27 to spend precious time with family and friends. Forgot to place your grilling order? Give us a call a few days ahead and we'll put something together for you! WEEKLY MEALS: Order by Thursday at noon for delivery the following week. BOX LUNCH and CORPORATE PLATTERS: Order 48 hours ahead. Questions? Call Us 717-501-0777

How it Works

PERUSE – Pick and choose from the menu, kitchen culinaria or give a gift certificate. $65 minimum for delivery (before taxes and delivery fee) OR choose to pick up where there is no minimum and no delivery fee (but there are taxes.) Deadline to order is noon on Thursday each week for delivery the following week. No subscription required and you can order up to a month in advance.

Delivery Areas and Times:

YORK/HANOVER: Mondays between 3 p.m. and 6 p.m. OR Tuesdays between 8:30 a.m. and 10:30 a.m.

COLUMBIA / LANCASTER: Mondays between 3 p.m. and 6 p.m.

HARRISBURG / HERSHEY: Thursdays between 3 p.m. and 6:30 p.m.

MD LINE / HEREFORD / PARKTON: Tuesdays between 8:30 a.m. and 10:30 a.m.

We continue to craft our processes as we grow. Delivery days and times are subject to change to better serve you.

Pre-Ordered Pick Up Times:

Mondays between 10 a.m. and 1 p.m.
Tuesdays between 1 p.m. and 6 p.m.

WE’LL COOK - and pack it all up for you: Deliveries will arrive in a reusable insulated bag. If you have specific instructions for where we should leave your bags, simply indicate that at checkout. Relax …you deserve it!

HAPPY EATING! - Simply follow the easy heating instructions. You get simple instructions for traditional stove-top or oven heating as well as a microwave. Then cozy up to deliciousness and enjoy! (Bring your meals to an internal temperature of 165F degrees.)

The team at Locally Seasoned wants you to have a great experience! We are here and we’re listening. Send us an email at info@LocallySeasoned.net to let us know how everything was. We love to hear from you!

Thank you and Happy Eating!
Liza Naylor and the Locally Seasoned team