Field Museum’s Blood Appétit Pays Homage to Bloodsuckers Through Bloody Dishes

Leo Burnett leads new culinary activation that partners with famous Chicago restaurants to craft blood-themed tasting menus in promotion of the museum’s latest exhibit.

Ever wonder what it’s like to be a bloodsucker? Now you can eat like one. After all, it’s just a little blood…

Blood Appétit, a new culinary activation led by Leo Burnett and the Field Museum, is driving attention to the museum’s latest exhibit through unique partnerships with local Chicago restaurants, including Mott Street, Taqueria Chingón, and The Wieners Circle, as well as Frontier, and its award-winning chef, Brian Jupiter.

For a limited time, these acclaimed restaurants will offer specially crafted dishes highlighting one unconventional ingredient — blood.

The activation invites consumers to become bloodsuckers themselves with dishes such as Korean blood sausage from Parachute and a blood chocolate tart from Webster’s Wine Bar, creating a new type of immersive experience to drive traffic to the Field Museum’s Bloodsuckers: Legends to Leeches exhibit.

“’Bloodsuckers’ is such a fun, creative exhibition that showcases all of these different animals that feed on blood,” said Maggie Holcomb, marketing and advertising director at the Field Museum. “And we know that blood is used in dishes in many different cultures. Plus, Chicago has some of the best chefs in the world, and we thought it would be great to partner to offer a menu that gives people a lot more in common with the bloodsuckers in our exhibition.”

To celebrate and pay homage to the exhibit, which is open until September 2 Blood Appétit is live now through March 8.

Visit fieldmuseum.org/bloodappetit for more information and to view participating restaurants.