See what fall food students are cooking By Janet Song Posted on October 28, 2021 in Features Violet Witchel '22: This is a roasted red pepper soup with homemade garlic croutons, creme fraiche, and chives During October Break, some students spent their week of relaxation honing their cooking skills. From pasta to rice paper tteokbokki, here are some of your fellow Brewers’ creative concoctions. Leslie Lim ’24: “Minced beef cooked with gochujang, soy sauce, oyster sauce, rice vinegar, red pepper flakes and honey on top of a wonderful bed of eggs and white rice. Yellow onions and bok choy were sauteed and served alongside an egg! Chloe Gjoka ’23: I wanted to submit my rice paper tteokbokki! I saw a hack to use rice paper instead of rice cakes on Tiktok and it actually worked pretty well. I think I usually get a lot of recipes from TikTok anyway, so I’m glad this one didn’t fail me. The texture was a bit more chewy but the gochujang and sugar made it taste just like the original! Katherine Lim ’23: Stir fried soy sauce chicken and mushrooms with pasta in white sauce Dean Kopitsky ’22: This is a dish I made over break. My mom made the recipe and I made it for the first time. It’s cherry tomatoes, feta, chicken thighs, caramelized onions, garlic and zatar seasoning! Violet Witchel ’22: And these are chili garlic noodles I made Janus Wong ’23: Regular pasta with cheese and spam.