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For the record: - a grand time was had by all at the Caux Culinary Challenge, held Tuesday at the Minneapolis Club as a benefit for the Caux Roundtable, a non-profit organization dedicated to promoting high ethical standards for business. Eight top local chefs competed for honors in a competition to produce the best dish prepared from local ingredients.

 I don't usually get to hang out in such hoity-toity surroundings, but I was supposed to be on assignment for MARQ magazine, until I got a call Tuesday afternoon from MARQ editor Steve LeBeau, informing me that the owners of the Star Tribune had decided to cease publication of their luxury magazine, effective immediately. Steve Young, international executive director of the Caux Roundtable, was sorry to hear the news, but invited me to come anyhow.

Using local ingredients that are produced sustainably and have a low carbon footprint is sort of the gastronomic equivalent of endorsing the ethical principles of the Caux Principles for Business, "through which capitalism can flourish and sustainable and socially responsible prosperity can become the foundation for a fair, free and transparent global society."

The most challenging part of the culinary challenge was creating dishes from local ingredients in mid-November, after the growing season is over. Most chefs turned to meat, but the audience favorite was the Smoked Trout Croquette With Watercress, Crème Fraiche and Beet Caviar, created by Jim Kyndberg of Bayport Cookery.  In accepting the plaque for Best Presentation for his Butternut Squash Mousse With Duck Confit and Mushroom Salad, Vincent Francoual of Vincent A Restaurant encouraged the organizers not to hold the competition any later in the year next time.

The grand prize for Most Local went to chef John Thompson of the Minneapolis Club, for his Roasted Lamb Loin, Lamb Ragout and Butternut Squash Risotto, accompanied by a Warm Apple Soup With Butternut Sorbet. His recipe calls for lamb shanks and milk  from the University of Minnesota's St. Paul campus, and parsley and basil from the Urban Earth Flower and Garden Coop in Minneapolis.