It was a tasty job judging Farm to Fork Culinary Competition

I am officially an egg head.

To thank me for judging the fourth annual Farm to Fork Culinary Competition – a part of Colorado Agriculture Day Wednesday at the Colorado State Capitol – the Colorado Egg Producers Association donated 70 dozen eggs on my behalf to the Food Bank of the Rockies.

That makes me feel sunny side up!

But I was happy to donate my time and taste buds, along with fellow judges Kevin Seggelke, president and CEO of Food Bank of the Rockies and Denver Post reporter William Porter, to test entries from 14 chefs using made-in-Colorado ingredients.

The runaway winner of the culinary contest was Sanctuary Golf Course Executive Sous Chef Rhett Montague with his smoked lamb barbacoa tacos, which tempted me to break my one-bite-only rule whenever judging a food competition.

And the judges were also unanimous is awarding top dessert honors to Mike DeGiovanni, executive chef at MorningStar Senior Living for his caramel frosted blondie made with Hacienda Maize’s hot pepper jellies.

At the end of the competition, it was a food frenzy in the State Capitol’s hallowed halls while hordes of legislators, lobbyists and lookee-loos swarmed the chefs’ stations for a free lunch.