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Fool’s Gold Loaf, an Elvis favorite, gets a cameo in “What If”

08/16/2014 3:00 AM

08/16/2014 8:00 AM

Elvis may no longer be in the building. But thanks to the big screen, he’s still in the kitchen.

There’s a running food joke in Daniel Radcliffe’s new rom-com “What If” — and the punchline is a gargantuan PB&J sandwich stuffed with a pound of crispy bacon, a concoction that Elvis was so fond of that he had his private jet fly to Denver one night in 1976 to pick up the midnight snack.

Nick Adurlakis, then a teen who worked at the once-popular but long-gone Colorado Gold Mining Co., met Elvis’ entourage on the tarmac with 22 giant PB&Js, a concoction known as Fool’s Gold Loaf. The sandwich went for $37.95 back in the day, according to a story by Denver magazine Westword, detailing how the bawdy delicacy was conceived.

Today Adurlakis owns Nick’s Cafe in Golden, Colo., “Home of the Fool’s Gold Loaf.” Photos on his website,, show Presley memorabilia covering the walls. Adurlakis shares a copy of his recipe on the site. If calories and cholesterol are an issue for you, he sells a commemorative necklace in the shape of a sandwich.

Although Adurlakis’ recipe uses margarine, the movie version calls for no less than a stick of butter to be slathered on the exterior of the loaf. And while we’re on the subject of pop culture comestibles, the movie also discusses how the nondairy whipped topping known as Cool Whip got its name.

If the food isn’t all that high-brow, the playful banter between Radcliffe and love-interest Chantry, played by Zoe Kazan, is sophisticated. For The Star’s movie review of “What If,” click here.

Fool’s Gold Loaf

Makes 8 to 10 servings, or enough for Elvis

“This is no ordinary PB&J, folks. Eat at your own risk. For the curious, here’s the recipe:”

2 tablespoons margarine

1 loaf French white bread

1 pound bacon slices

1 jar of smooth peanut butter

1 jar of grape jelly

Preheat the oven to 350 degrees. Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven.

Meanwhile, fry the bacon in a bit of oil until it is crisp and drain it thoroughly on paper towels.

Remove the loaf from the oven when it is evenly browned, after approximately 15 minutes. Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls as desired. Slather a thick layer of peanut butter in the cavity of the loaf and follow with another thick layer of grape jelly. Use lots of both.

Arrange the bacon slices inside the cavity, or, if desired, layer the bacon slivers between the peanut butter and jelly. Close the loaf, slice and eat.



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