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Spring Item Launch: Sneak Peek at Our Newest Items

April 8, 2016 | Main Entree

Main Entrée is excited to inform our customers that we are in the final stages of preparing for our new, spring inspired, item release. Recently, our team gathered at the Main Entrée offices for a day of food photography. The menu for the day was prepared by Main Entrée chef, Barret Beyer of Hell’s Kitchen. […]

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March: Free Shipping & 20% of Sales Donated to Wyoming Valley Children’s Association

March 1, 2016 | Main Entree

We are honored to be able to give back to the Wyoming Valley Children’s Association. Make a purchase at Main Entrée before March 31st, 2016 using promo code WVCA16 and you will receive free shipping on your order. Main Entrée will also donate 20% of your purchase price back to the Wyoming Valley Children’s Association. […]

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January 18, 2016: Main Entrée is officially open for business!

January 18, 2016 | Main Entree

January 18th in history… 1644: First UFO was seen in North America. 1862: Arizona Territory was founded. 1944: New York’s Metropolitan Opera House hosts their first jazz concert. 1964: The Beatles appear on the Billboard Charts for the very first time (I Want to Hold your Hand #35). 1975: “The Jeffersons” premier on CBS. 1993: […]

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Latest from the Blog

Ginger Seared Salmon | Myer Lemon-Ginger Butter Sauce | Carrot Ginger Reduction

Recipe by Chef Kevin Des Chenes Ingredients 2 (8oz) portions Main Entrée Salmon 1 Myer Lemon 1 Lime 1 Orange 2lbs Carrots 1/4 lb Butter Salt and Pepper 1 qt Chicken Stock 1 oz Crystalized Ginger 1 cup AP Flour Directions Chop Crystalized Ginger Add AP flour & pinch of salt and pepper Dredge Main […]

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5 Ways to Prepare Ribs

It’s that time of year for sweet, sticky, savory and overall tasty ribs! We’ve got five ways to prepare baby back pork ribs for you, depending on how much time you really want to spend slaving away on these yummy delights and what equipment you have available. Let’s get to it!   The Easy Dry […]

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