Anatomy of a dish: The Fat Elvis

http://www.lasvegasweekly.com/news/2009/jul/16/anatomy-dish-fat-elvis/

Anatomy of a dish: The Fat Elvis
Sarah Feldberg
Thu, Jul 16, 2009

RM Seafood’s dessert The Fat Elvis combines chocolate, banana and bacon inside a deep-fried egg roll with delicious results.

Food can trigger all sorts of reactions in people—joy, disgust, curiosity, comfort. When Rick Moonen of RM Seafood handed over his pastry department to Executive Chef Adam Sobel in February, he wanted to create something specific that went way past tasting good. He wanted nostalgia.

“Rick wanted things to evoke more of a childhood memory,” explains Sobel. Well, if you palled around with Elvis during his heyday, welcome to your tasty trip down memory lane: the Fat Elvis.

A take-off on Elvis’ supposedly favorite sandwich of peanut butter, bacon, banana and honey, the Fat Elvis switches the peanut butter and honey for chocolate and wraps it all inside a deep-fried egg roll served with a passion fruit caramel sauce that could easily pass for duck sauce.

The unusual pairing of bacon and dessert has elicited a mix of reactions in guests who’ve decided to sit down with Elvis, but Sobel says he isn’t doing anything particularly revolutionary. “Smokiness with chocolate, that goes back to 2,000 years ago in Mexico.”