The Colibree Company, Inc.

On Agave Nectar:

“We use it in place of refined sugar, “ says Ryan Healey, Sous Chef at Range. “It’s a wholer product than sugar. It hasn’t been processed and processed. And it suits the theme of our restaurant - the New West. Agave comes from the same plant that makes Tequila. We use agave all the time, from salad dressings to balance out the tartness to meat glazings. One of our specialties is antelope with macademia nuts. After searing, we brush on the Agave and the nuts for the crust-like glaze…”

-Ryan Healy, Sous Chef at Charles Dale's RANGE Restaurant

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