Fool's Gold Loaf
is a sandwich made by a restaurant in Denver, Colorado
called the Colorado Mine Company (often erroneously referred to as the Colorado Gold Mine Company). The sandwich consists of a single loaf of hollowed out, warmed bread filled with one jar of creamy peanut butter
, one jar of grape jelly
, and a pound of bacon
. The name of the sandwich is derived from its price of $49.95. In later years, it was priced closer to $100 for the sandwich and a bottle of Dom Pérignon (wine)
- One entire loaf of italian bread is coated with two tablespoons of softened butter.
- The bread is placed in a 350 degree (F) oven for approximately fifteen minutes or until loaf is browned.
- The loaf is then halved along its length on one side.
- The soft inside of the loaf is scraped away to allow room for the filling.
- One whole jar of creamy peanut butter, one jar of grape jelly, and a pound of lean bacon, fried crispy and still warm, are layered inside the loaf.
Elvis Presley and the Fool's Gold Loaf
On the night of February 1, 1976, Elvis Presley
was at his home Graceland
in Memphis, Tennessee
entertaining Capt. Jerry Kennedy of the Denver Colorado
police force, and Ron Pietrafeso of Colorado's Strike Force
Against Crime. The three men began discussing the sandwich and Elvis decided he wanted one right then. The Mine Company was a five-star restaurant known for its rip-roaring parties and as the 'place' to be seen at the time. Elvis had been to the restaurant before while in Denver. Kennedy and Pietrafeso were friends of the owners and hung out there often, so they were driven to the Memphis airport and boarded Elvis's private jet, the Lisa Marie, and flew the two hours to Denver. When they arrived in Denver at 1:40 AM, the plane taxied to a special hangar where the passengers were greeted by the owner of the Colorado Mine Company, Buck Scott, and his wife Cindy who had brought 22 fresh Fool's Gold Loaves for the men. They spent three hours in the hangar eating the sandwiches, washing them down with Perrier
. Presley invited the pilots of the plane, Milo High and Elwood Davis, to join them. When they were done, they flew back to Memphis without ever having left the airport.
The Life and Cuisine of Elvis Presley by David Adler (Three Rivers Press 1993)