DENVER – No matter how stressful a legislative session it’s been, there’s one day every year at the state Capitol where everyone is friendly and happy and, well, full.

Thursday was Colorado Agriculture Day at the state Capitol. It brings together lawmakers, ranchers, farmers, award-winning chefs, nonprofits, and lots of happy Capitol regulars to the first floor to celebrate the state’s agriculture industry and to sample special dishes made with the best of Colorado meats, eggs and produce.

This year’s Ag Day luncheon provided a welcome respite after a tense morning that started when the Senate minority leader stepped down from that role, citing the ongoing sexual harassment scandal and the lack of action by Senate Republican leaders in resolving it, and the firing of an aide to another state senator over an offensive social media post.

The start of the celebration of Colorado agriculture was briefly delayed by a fire alarm, but it was taken in good humor by those involved in the event. “It’s the hot food!” joked Colorado Ag Council’s Dave Collie, the event sponsor.

Gov. John Hickenlooper was on hand to celebrate what agriculture means to Colorado. Ag Day is the Capitol’s version of the Super Bowl, Hickenlooper said, which “reflects the strong support of the state for agriculture.”

It was agriculture that pulled Colorado out of the Great Recession, even when business in the rest of the state was struggling, Hickenlooper reminded the crowd. The industry generates 173,000 jobs and $40 billion in economic activity.

“We’re feeding the state and the world,” he added, with exports to 118 countries, four times as many countries as 20 years ago. He also lauded the work of Colorado State University for its work on innovation in agriculture. It’s become the Silicon Valley of ag, he said.

Colorado farmers and ranchers are the state’s first-level stewards of the land, the governor said. And in a nod to the state water plan, Hickenlooper added that “[w]e have to make sure we keep water on the land,” so it can be put to work for its most beneficial uses.

Senate President Pro Tem Jerry Sonnenberg of Sterling is chair of the Senate Agriculture, Natural Resources and Energy Committee. He’s also a farmer and cattle rancher.

Farmers and ranchers are celebrated for the food, energy and fiber they produce, Sonnenberg noted at the event. But they also provide wildlife habitat and open space to the tune of $67.5 million in contributions, along with products used in medicine, school supplies, and even musical instruments.

“I want to be sure we say thanks to the farmers and ranchers for being the backbone of our country and making sure we have a safe and affordable food supply,” Sonnenberg said.

“I couldn’t be more excited about the future of ag,” said his House counterpart, Democratic Rep. Jeni Arndt of Fort Collins, who chairs the House Agriculture, Livestock and Natural Resources Committee. She lauded the contributions of agribusiness, innovators and technicians, farmers’ markets and what she said ag is really about: community.

Part of Colorado Ag Day includes a presentation from the Colorado Ag Council on its efforts to combat hunger. The 2017 contribution topped 13 million pounds of food valued at more than $23.2 million, said Bob O’Connor, executive director of the Weld Food Bank.

That food went to Feeding Colorado, a coalition of five food banks around the state. One in 10 people struggle with hunger in Colorado, O’Connor said, including one in six children.

But the day’s highlight wasn’t the speeches (sorry, speakers). It’s the annual Farm to Fork Culinary Competition and special creations from 19 chefs that pleased the palates of hundreds of eager Capitol regulars and visitors.

First place went to Chef Brother Luck of Four by Brother Luck, for his pork sliders. The best dish of the competition went to Chef David Lewis of Miette et Chocolat for his Nutella eclair.

But ask anyone: all of the chefs and their food are winners. Lots of “have you tried this yet?” (or some variation) could be heard all over the Capitol first floor.

The event has grown to the point where it takes over three of the four first-floor foyers, with 15 teams offering everything from braised lamb, fresh salads and a six-layer fruited torte to a “surf and turf” that included a Rocky Mountain Oyster pate (and it was delicious!).

*Burp!*