I was in charge of poutine, which is a dish not unique to Quebec, but still one that is taken VERY seriously. French fries with gravy and cheese curds. I made homemade cheddar cheese curds for the first time, fried the potatoes TWICE (once at 325 and once at 375) to get that darker color, and made too little gravy. But I think they were a hit. No ketchup needed, here.
Pouding chomeur and beignets. The latter were a huge hit with the kids, big and small!