Wendy’s New Bacon and Blue Cheese Burger
January 26, 2015 (DUBLIN, Ohio) – Honing in on one of the hottest food trends of 2015, Wendy’s goes blue-cheese bold to satisfy customers’ cravings with its latest premium offering, the new Bacon and Blue on Brioche. The limited-time hamburger is packed with robust, artisan blue cheese – delivering a bluetiful meal option crafted with tantalizing tastes and ingredients.
“With specialty ingredients and robust flavors like artisan Wisconsin blue cheese crumbles, our new Bacon and Blue on Brioche will awaken the hamburger connoisseur in all of us,” said Liz Geraghty, Wendy’s vice president of marketing. “We’re continuing to deliver consumers culinary-inspired flavors and new premium hamburgers they’ve come to expect from Wendy’s.”
The new Bacon and Blue on Brioche is full of premium ingredients, including savory, artisan Wisconsin blue cheese crumbles – the latest on-trend ingredient to appear in Wendy’s innovative product line. According to the National Restaurant Association’s “What’s Hot in 2015” list, artisan cheese is among the top food trends for 2015.
Bacon and Blue on Brioche also features a blue cheese herb aioli topped with spring mix and three strips of freshly cooked, thick-cut Applewood Smoked Bacon, all served on a toasted brioche bun. Like all Wendy’s hamburgers, the Bacon and Blue on Brioche is made with 100% fresh, pure beef served hot-off-the-grill.
Wendy’s is celebrating the debut of this unique product with a series of tongue-in-cheek online videos touting Americans’ love and passion of blue cheese with not only the company’s new Bacon and Blue on Brioche, but also with a Blue Cheese Piñata, Blue Cheese Commemorative Coin and a Blue Cheese Scented Candle. Fans can view the videos on Wendy’s Facebook page in February.
Available for a limited time only at participating Wendy’s, the Bacon and Blue on Brioche has a recommended price of $4.99.
Tags: bacon, blue cheese, bluetiful, brioche, bun, burger, cheeseburger, fast food, new, restaurant, wendy's
Categorised in: Bacon News
This post was written by bacontodayadmin