Blood is the main ingredient in new Field Museum partnership with local chefs
Above: Taqueria Chingon’s Morcilla Tacos is among the dishes featured in a limited-time menu where blood is the main ingredient through Blood Appétit, a Field Museum partnership with Chicago restaurants to celebrate the Bloodsuckers: Legends to Leeches exhibition.
Chicagoans will soon have the opportunity to get a taste of dishes that feature a special ingredient: blood. The Field Museum has partnered with local restaurants for Blood Appétit, a month-long celebration of its Bloodsuckers: Legends to Leeches exhibition, which features real and fictional creatures that prey on blood to survive.
“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 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.”
The partnership will spotlight a variety of local restaurants, including Mott Street and Taqueria Chingon, as well as Frontier and its award-winning Chef Brian Jupiter. After enjoying their meal, patrons will receive a discount code to visit the Bloodsuckers: Legends to Leeches exhibition at the Field Museum.
Visit fieldmuseum.org/bloodappetit to view participating restaurants and make reservations starting February 19, 2024.