The Stew in Rogers Park for their Stuff Stuffed in Stuff Dinner. The idea sounded interesting and the preview menu that they posted looked really good, so I decided to attend. Sauce and Bread Kitchen is a Coffee Shop/Breakfast place during the day, so the space is small and simple with a counter to one side and tables on the other side and in the back. While the bar and furniture are nothing to write home about, there are a lot of decorations hanging and sitting on shelves. There is also a very cool map of the midwest on the wall behind the counter with labeled pins showing where all of their food comes from. I arrived just before 7 pm, when the dinner was supposed to start, and waited outside because SBK is not normally open at this time and it is kind of small. When the doors opened, we were checked in and found our own seats. I again sat at the counter, because I like the view from there. As things started, the hosts/chefs came out to welcome us and introduce themselves and the first course, which was actually an addition to the menu. The head chef would come out before every course to introduce and describe it. We started out with a large spoon (big enough for one bite) with Coppa di Testa, something that they described as Pork Pate, but which more accurately could have been called Head Cheese, which was served with Cracklin (also known as a Pork Rind or Chicharron). It was a big meaty and porky bite that was a great start. It was simple, something that could not be said about later dishes, but it was simple done very well and it was a great start.