food & dining
KERI WHITE | SPECIAL TO THE JE
I had a great trip to Quebec recently.

I highly recommend this jaunt
as a relatively easy place to reach
while having an authentic feeling of
being in a foreign country. The city is
beautiful, clean, friendly and accessible.

Although there is a thriving food
scene, some excellent museums and
lots of culture, there is not a signif-
icant Jewish community in Quebec.

According to my guide, commerce his-
torically moved up the river. As many
Jews were merchants and business
owners, they followed the economic
opportunity to other cities, such as
Montreal and Toronto, where there are
larger Jewish communities today.

I had several excellent meals during
my trip, one at a trendy restaurant
called Don Vegan (donresto.com) — a
trendy, hipster place where I was one
of the very few guests over 30. But I did
not hold that against them; the cock-
tails were excellent, and I very much
enjoyed my “beet tartare.”
I also had a fantastic meal at Chez
Boulay, (chezboulay.com) a farm-to-
fork (the French Canadian jargon for
farm-to-table) place that focuses on
hyperlocal ingredients prepared with
a French flair. There I enjoyed some
spectacular carrots. The chef roasted
them “in their soil,” which, full disclo-
sure, generated an eye roll from this
food writer, then cleaned them, shaved
social announcements
GRADUATION S
SKYLER SCHORK
kyler Schork of Villanova
graduated from the United
States Naval Academy on May 27
with a bachelor of science degree
in mechanical engineering. Schork
is commissioned as a pilot in the
Navy. Prior to reporting to Pensacola,
Florida, for flight training, Schork
will attend Stanford University
to pursue a master of science in
mechanical engineering.

A Trident Scholar, Schork is
ranked in the top 5% of the USNA
Class of 2022.

At USNA, Schork received aca-
demic commendations including
Commandant’s List (2022 and
Courtesy of D. Winter
2021), Superintendent’s List
(2020, 2019 and 2018), Golden Key National Honor Society and was
recognized for earning the highest grade point average among the
Jewish Midshipmen Club.

On the athletic front, Schork competed on the Women’s Varsity
Rowing Team and was named to the Patriot League All-Academic
Team (2022), CRCA National Scholar-Athlete (2021 and 2020) and
Patriot League Academic Roll (2021, 2020 and 2019).

32 JUNE 16, 2022 | JEWISHEXPONENT.COM
Photo by Keri White
Vegan Dishes
from Quebec
1½ teaspoons capers
off a few bits which became crispy
1 tablespoon Dijon-style mustard
carrot chips, and pureed the green
1 teaspoon Worcestershire sauce
carrot tops with mustard to create a
1 teaspoon olive oil
delicious sauce.

Salt and pepper to taste
My version is far simpler — I skip
the soil and use parsley for the sauce,
although when the farmers market
Mix all the ingredients in a medi-
offers carrots with their greens, I will um-sized bowl. Chill until ready to
likely give the Chez Boulay version serve. Taste for seasoning, and add
a whirl.

salt and pepper if needed.

Beet Tartare
Serves 2
This version, created in my kitchen,
is not vegan. It uses Worcestershire
sauce, which contains small amounts
of anchovies. If a vegan dish is
required, there are vegan versions of
the sauce available at some markets or
from online vendors. Failing that, you
can use soy sauce, balsamic vinegar or
miso paste mixed with water (1:1 ratio).

I prefer to boil the beets whole for
about 20 minutes, until soft, then peel
and cube them. Some more patient
cooks roast the beets, wrapped in
foil at 350 degrees F for about 45
minutes, and that’s fine, too.

This dish is best served chilled,
so make it a few hours before you
plan to serve it. I like it on a bed of
lightly dressed arugula with some
toast points or Melba rounds. Don
Vegan served it garnished with a
giant caper, which was aestheti-
cally pleasing but not necessary if
your home kitchen does not have
a spare jar lying around.

Quebecois Roasted Carrots
with Mustard Sauce
Serves 4
1 pound carrots, whole
and unpeeled
2 tablespoons olive oil, divided
Sprinkle of salt and pepper
½ cup fresh parsley
¼ cup grainy mustard
Additional fresh parsley
or garnish
Heat your oven to 400 degrees F.

Line a rimmed baking sheet with
parchment and place the carrots in
a single layer on it. Toss the carrots
with 1 tablespoon of the oil to coat
them lightly, and sprinkle generously
with salt and pepper.

Roast the carrots in the oven for
30-40 minutes until they are cooked
through and beginning to turn golden
in places.

While the carrots roast, puree the
parsley with the mustard and the
remaining tablespoon of oil. Taste
and, if needed, add salt and pepper.

When the carrots are done, place
2 beets, cooked, peeled and diced
them in a shallow bowl, and drizzle
into small cubes
them with mustard sauce.

2 tablespoons finely minced
Serve garnished with a few sprigs
scallion, white and green parts
of fresh parsley, hot or at room
2 tablespoons finely minced parsley temperature. JE