Sauce and Bread Kitchen, a cafe and coffee shop in Rogers Park that also makes Co-op Hot Sauce, holds a monthly dinner called The Stew, varying themes every month. Most of the time the dinners they hold are at the cafe, but sometimes they are elsewhere. This month they did a dinner in their cafe based on The Mexican Day of the Dead celebration. The cafe is small with a coffee bar on one side and seating for about 40 people. Because they were celebrating the Day of the Dead, there were many calaveras and other Day of the Dead art throughout the dining room. The meal started with Pan de Muerto, a traditional Mexican bread that had a skull and crossbones design in Sesame on it. It was served on a board as a common dish with Head Cheese, Cornichons, Sambal, Castelvetrano Olives, and Quince Preserves. The bread was soft and slightly sweet with a nice crust and a good texture. It tore very nicely and it went well with the head cheese which had a nice pork flavor. While I did try everything individually, what worked best for me was to eat the head cheese and sambal with the bread, finish with a pickle, and eat the olives and quince on the side. It all had a good flavor and it was a nice start for the meal.