Everyone knows that peanut butter, banana and bacon sandwiches were Elvis's favorite food, but did you hear the story about Fool's Gold Loaf? In the middle of the night in February of 1976, the King apparently got a hankering for a massive bacon, peanut butter and jelly-stuffed loaf of bread that the Colorado Mine Company restaurant in Denver served. Legend has it that he and a few visiting friends, who happened to be from Denver, hopped on a plane in Memphis in the middle of the night, flew two hours to Denver, devoured the $49.95 "sandwiches" and then flew right back home.

The King was no stranger to excess, and his diet was just as indulgent. Dozens of authors and former Graceland chefs have dedicated memoirs and cookbooks to what Elvis loved to eat, and his affinities for pound cake, meatloaf, bologna, bacon, peanut butter and ice cream are well known among fans. His last meal before his death in 1977 was said to have been ice cream and cookies.

To celebrate the 75th anniversary of Elvis' birth (he was born Jan. 8, 1935 ), members of a continuing education program at UT are hosting an Elvis-themed dinner next month . With more than 300 members, UT Quest is one of several groups in the Osher Lifelong Learning Institute at UT, which offers a range of classes, seminars and field trips, says UT Quest chairman Chuck Michalik. (The dinner is closed to the public, but members are allowed the bring guests, Michalik says.)

Most of the members are retired, and many of them, including social committee chairwoman Beverly Else, are lifelong Elvis fans, which made planning this end-of-session dinner even easier. Else brainstormed with UT Club chef Blake Keely to come up with an Elvis-inspired menu, complete with bananas Foster, chantilly cream and root beer-braised ribs. No peanut butter, bacon and banana sandwiches; Else says she'll just have to keep enjoying those on her own time.

And although the dinner is open only to members and guests, here are recipes for some of Keely's dishes fit for the King.

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Love Me Tender Root Beer-Braised Short Ribs

2 Tbsp. vegetable oil

3 lbs. short ribs, separated into individual ribs

2 tsp. whole black pepper

2 Tbsp. blackened seasoning

2 Tbsp. chopped garlic

1 cup diced onions

1/2 cup diced celery

1/2 cup diced carrot

1 can root beer

1 cup chopped tomatoes

2 bay leaves

2 quarts beef broth

2 Tbsp. Worcestershire sauce

In a large pot or Dutch oven, heat oil over medium high heat. Season ribs with pepper, blackened seasoning and chopped garlic. After browning all ribs, sweat onion, carrot and celery until translucent. Add root beer, tomato, bay leaves, beef broth and Worcestershire sauce. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 to 3 hours. Serve over mashed potatoes and braised greens.

True Love Sweet Potato Soup with Smoked Pecans and Chantilly Cream

1 carrot, diced

1 yellow onion, diced

3 stocks celery, diced

1 baked sweet potato

1 Tbsp. adobo

1 Tbsp. maple syrup

1/2 cup orange juice

1 quart chicken stock

3 Tbsp. smoked pecans, chopped (or substitute regular chopped pecans)

2 oz. store-bought chantilly cream (or substitute sour cream mixed with a little cinnamon and brown sugar)

Sweat the carrot, onion and celery until translucent. Add sweet potato and remaining ingredients. Bring to a boil and reduce to simmer for 20 minutes. Puree until smooth. Bring back to simmer and adjust seasoning. Garnish with chantilly cream and smoked pecans to serve.

Fried Green Tomatoes Salad a'la Tupelo with Spicy Remoulade

1 cup buttermilk

1 large egg

2 green tomatoes, cored and sliced

1 cup fine polenta or cornmeal

2 Tbsp. flour

1 tsp. salt

1/2 tsp fresh thyme

1 tsp. cayenne pepper

freshly ground black pepper

4 slices bacon

Vegetable oil for frying

In a large bowl, whisk together the buttermilk and egg. Add the tomatoes and soak for 10 minutes. In a large bowl, whisk together the cornmeal, flour, salt, thyme and cayenne. Season with pepper. Set aside.

In a pan, cook bacon until fat has rendered. Remove bacon from pan. Drain the tomatoes and toss in the cornmeal mixture until well coated. In the bacon grease, fry tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain. Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately with remoulade (recipe below).

Spicy Remoulade

3 Tbsp. lemon juice

3/4 cup mayonnaise

1/2 cup onions, chopped

1/2 cup green onions, chopped

1/4 cup red onion, chopped

2 Tbsp. garlic, chopped

2 Tbsp. horseradish

3 Tbsp. whole-grain mustard

1 Tbsp. chipotle Tabasco

3 Tbsp. parsley, chopped

1 tsp. salt

Mix together ingredients and serve with fried green tomatoes.

Tweedle Dee Peanut Butter and White Chocolate Bread Pudding with Bananas Foster

4 large eggs, lightly beaten

1 cup light brown sugar

3 cups heavy cream

1 cup milk

1 tsp. vanilla

1/2 tsp. ground cinnamon

1 tsp. orange zest

1 cup dried Bing cherries

3 cups store-bought banana bread

3 cups stale French bread

2 Tbsp. banana liqueur

3 oz. white chocolate chips

3 oz. peanut butter chips

1 oz. dark chocolate chips

Preheat the oven to 350 degrees. In a large bowl whisk together the eggs, 1 cup brown sugar, cream and milk. Add the vanilla, cinnamon, orange zest, cherries, banana bread, french bread, banana liqueur and white, dark chocolate and peanut butter chips. Mix well and let rest 20 minutes. Place in a 9-inch-by-13-inch baking dish. Bake 45 minutes to 1 hour. Remove from oven and allow to cool on rack until just warm. Top with bananas Foster and vanilla ice cream.

Bananas Foster Topping

5 Tbsp. butter

1/2 cup brown sugar

4 bananas, sliced

1/2 tsp. cinnamon

1 Tbsp. Grand Marnier

1/4 cup rum

In a saucepan, melt butter and mix in brown sugar, bananas and cinnamon. Cook for 3 minutes. Add liquor and light with a long-stem lighter to flambé. Pour over pudding.

— Blake Keely