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In 2005 we have dined out so many times I have lost count. There is one place we go to more than any and that is Louie’s Steak House at Sheraton Casino Tunica. What’s the draw at Louie’s? The staff is overwhelmingly friendly and has made us feel like family from day one. The food is an excellent value and we have never been disappointed in quality or service. It’s not fancy, it’s not a diner, it’s casual at its best.
In the kitchen you will find Chef Raymond Carter. Recently I had the opportunity to sit down and find out about the man behind the plate. I know that sounds like baseball but I am referring to the plate Silas, our server, sets before us when we sit down to eat. My theory is Chefs are born to cook and if they are lucky they have the opportunity to express their talents.
Chef Raymond is lucky. He was born to cook. After a stint in the military in Desert Storm and some college Raymond started to work at the Tunica Casinos working in the kitchen. His luck began when one of his bosses could see that he had the inborn talent and gave him the opportunity to express himself. He quickly advanced proving himself to be a talented chef and now is room chef at Sheraton Casino’s Louie’s. His story is one of the American Dream come true with hard work, determination and a goal, his dream became a reality. Chef Raymond would like to tell anyone wanting to achieve a dream…”Strive and hold on to a dream, there are people who see what you do and believe in you, you can make your dreams come true. My job has turned into a career. I am proud to do what I do. If you love what you do you will be your best.”
It would be totally unfair if I only shared one meal with you from Louie’s. In order to give you an inside to what you can order I need to toot the horn for Chef Raymond’s creations. Since we do eat out more than the average bear, we search for something different than just steak, something challenging to the taste buds, something that will awaken the spirit, and give us a culinary memory. We have gotten to the point where I don’t even order, Chef Raymond “knows” what I want and he has never been wrong.
Blackened Snapper – Grilled and Blackened Snapper resting on a bed of rice smothered (I have also had this on garlic mashed potatoes) in a cream sauce mixed with crawfish and shrimp. Topped with Grilled shrimp, red pepper, sliced lemons, and steamed marinated asparagus. My taste buds got down on their knees and thanked the chef for this one. Oh my, is this mouth watering delicious. You can almost taste the picture.
What are you waiting for? Make reservations at Sheraton Casino Tunica Louie's Today. Call 1-800-391-3777