Thank you for visiting our new Local Legends website.  Please contact us and let us know what you think!

Your Neighbor’s Kitchen: Duck Delicious
Colusa's Melissa Yerxa's grilled wild duck plates well on wood platters

April 09, 2008
By Michael Reed/Appeal-Democrat
Link to Article

Today's recipe stands for that entrepreneurial spirit and drive to not only be successful, but the desire to give back to the community and keep small-town, country living traditions and values alive and well.

* For information about Melissa Yerxa's Local Legends product line and where to purchase, log on to www.tastealegend.com.

Last fall, my good friend Ed Coutts of Yuba City and I attended a shotgun shooting exhibition in Colusa. More than 1,000 hunting and gun enthusiasts gathered to watch Tom Knapp, who is recognized as the greatest exhibition shooter of modern times, give a really cool demonstration.

As Ed and I were wandering through the vendor tent, there were the usual scruffy, wind-blown faces hocking their wares for hunters.

I'm always looking for Your Neighbor's Favorite Recipe kitchen hosts. But this was one event where I had never considered finding someone who would share a recipe with me — except for maybe a 100-year-old concoction for beef jerky that pulls your teeth out while you chew.

As Ed and I rounded a set of display tables, I was taken aback to the point where I actually stopped in my tracks and just stared. Yes, I know, my mother did teach me that it was rude to stare. But in midst of all these grungy, almost mangy, hunter-types stood a beautiful, young blond woman who stood out from this pack like day stands out from night.

Melissa Yerxa is the 26-year-old founder/owner of Living Legends, a company she started in June 2004 with the idea of bottling wild game marinades. By June 2005, she was offering samples of her wild game marinade.

As I approached her display, she extended a plate filled with bite-sized samples of marinated duck. As I bit into the meat, the flavor was so unique and so good that I had to ask her how she came up with the idea of making wild game marinades.

"These marinades were developed especially for wild game by hunters, for hunters, from wild game recipes that have been kept secret for generations," Melissa said.

As Ed pulled me further into the exhibition area, I quickly grabbed one of Melissa's business cards and promised I would call her.

So last week, while I was at the Yerxas' Colusa home, I not only met Melissa, but I also got to meet her mom and brother — Kathy and Mitchell Yerxa. Her dad, Woody Yerxa, was not home at the time.

Living in San Francisco, Melissa's day job is working for Gallup Consulting, but she returns to Colusa most weekends to keep very close hands on her Living Legends venture.

As Melissa, Kathy and Mitchell were grilling the wild duck for this recipe, I asked Melissa, with all she does and her background, how does she see herself? "I am a total country girl. I love the smell of a tomato field, a walk along the edge of a field of sunflowers and wakeboarding in the Sacramento River after a hot day of working on the farm. After working in the city all week, driving home and finally seeing the Sutter Buttes and County Line Road, I know 'I'm home,'" Melissa said.

While Melissa is the driving force behind Local Legends, she is surrounded by her family and friends who support her 100 percent.

Helping her formulate the recipes for her products is Don Litchfield of Colusa who is a trained and experienced chef and is an active community volunteer.

"Don has brought his incredible knowledge of our community and culinary skills ... to not only help develop many of the recipes, but make sure our quality is second to none," Melissa said.

Asking what has been one of her greatest achievements in building Local Legends, Melissa said, "In October 2006, Local Legends became the official marinade of the California Waterfowl Association (CWA) ... and a portion of all sales are donated to CWA to help protect hunting land and habitat."

After tasting the grilled duck, and as I was preparing to head back to the office, I said: "All that was missing was a nice glass of vino." With a sparkle in her eye, Melissa smiled and replied, "Just wait — it's coming."

Melissa Yerxa's 'Grilled Duck with Local Legends Waterfowl Marinade Ingredients
   • One half duck per person
   • Local Legends Waterfowl wild game marinade * or a favorite marinade of your choice
   • Salt and pepper to taste

Putting it together
   • Rinse the duck and pat dry with paper towels.
   • Cut uncooked duck in half lengthwise.
   • Marinate 2-12 hours in Local Legends Waterfowl Marinade.*
   • BBQ on medium heat, cavity side down, for five minutes.
   • Flip and grill for five minutes, then flip again and grill for five more minutes for a total of 15 minutes.
   • Keep a glass of water next to barbecue to put fire out in case ducks flame up.
   • Serve with wild rice blend, seasonal, local vegetables and/or fruit and a green salad. You can also serve with sourdough bread and a good merlot.

Cook's Notes: 
   • Fresh duck needs a shorter time in the marinade 
   • Duck meat contains very little marbling. As a result, the meat gets tough if overcooked and can be easily dried out if not careful. Cooked properly, it is tender and delicious.
   • While the recipe calls for whole duck, remember that duck is dark meat because the muscles must store energy to sustain long-distance flight. Chickens don't fly, but walk; therefore, only their legs are dark meat.
   • Accordingly, marinate chicken for a shorter amount of time — from one to five hours — if you choose to substitute chicken for duck.

There will be free full-color recipe cards of Melissa Yerxa's "Grilled Duck with Local Legends Waterfowl Marinade" recipe in the lobbies of the Yuba City and Marysville Appeal-Democrat offices today.

If you or someone you know has a favorite recipe and would be willing to share it, give Michael Reed a call at 749-4720 or e-mail mreed@ appeal-democrat.com. He would love to come to your kitchen and meet you.

Until then, hope to see you in your neighbor's kitchen.

Butte College and Wells Fargo Bank
Announce Winners of Small Business Competition

June 2006

The Butte College Wells Fargo Bank Small Business Plan Competition was held recently and four new businesses received $7,500 in prize money.

The first place winner of $5,000 is Melissa Yerxa of Colusa, who is marketing her father's secret recipe for waterfowl and game marinades under the new business name—Local Legends. Already being offered in Colusa, her marinades are available online at www.tastealegend.com.

Janice Hofmann of Chico placed second and will receive $1,500. Hofmann’s business—All Fired Up—is a new ceramic art studio that will soon offer space to work in clay and ceramics, as well as supplies and tools.

There was a third-place tie between ¿Sabías Que? a new Spanish newspaper founded by Maria Shahid of Chico, and Alldrin and Sons Alaska Salmon, owned by Lance Alldrin of Chico. Aldrin is a commercial salmon fisherman and will sell frozen wild salmon at farmers' markets. Both winners will split $1,000.

Local judges included Randy Bettancourt, Attorney at Law; Marcia Briggs, owner of Marcia Briggs Design; Michael Bury, Attorney at Law; Tony DeLuca, owner of Fit One Athletic Club; Eli Houpis of Wells Fargo Bank; Bob McKinnon of SCORE; and Laura Urseny, business editor at the Chico Enterprise Record.

Sponsors of the event included Wells Fargo Bank, the Coleman Foundation, Butte College Foundation, KPAY & KCHO Radio.

2006: CWA Introduces New Official Marinade

CWA and Local Legends (Colusa, CA) have teamed up for the benefit of our hunting heritage. Local Legends offers a complete line of Wild Game Marinades and Rice Blends created “by hunters, for hunters” to provide the perfect flavor combinations for wild game feasts. Not only can you now enjoy a delicious marinade, but in doing so you can support CWA as well. A portion of each sale of the marinades will go directly to CWA.

Look for this great new product at your local sporting goods store or on-line at www.calwaterfowl.org  

Yerxa takes 3rd Prize in 2005 Ray Scherr Business Plan Competition
Cal Poly State University - Students in Free Enterprise

Link to article

The goals of the Business Plan Competition are to involve Cal Poly students in the process of new venture creation, encourage commercialization of promising ideas from Cal Poly’s colleges and research centers, and build bridges between Cal Poly, entrepreneurial community and the community member of San Luis Obispo.

The Competition achieves these goals by supporting students and faculty in forming teams and exchanging ideas, providing a disciplined process of business plan development, and fostering opportunities to meet and interact with experienced entrepreneurs and investors.

The Competition simulates the process that entrepreneurs follow in seeking funds from investors to launch a company. Student teams progress through a sequence of steps including a Business Concept Outline, a written Business Plan, and an Oral Presentation before Judges who serve as an investment committee. The winner of the competition will be based on the judge’s final decision of the idea that has the best investment opportunity.

The process of business plan development provides an opportunity to conduct research and clarify assumptions; identify risks, problems, and issues; learn from external input and advice; test the climate of teamwork; define resource requirements; and attract external resources.

2005 Awards

First prize went to Chris Miller, a recent Cal Poly graduate, for AdSoft Direct, a mail campaign system and software program.

Second prize went to Elizabeth and Chad Pond’s business plan for Elegant Weddings, a wedding planning venture that capitalized on online support services with the individualized attention of a traditional wedding planner.

Third prize went to Melissa Yerxa and Lee Heringer, both graduates from the College of Agriculture. Their business plan for Local Legends hopes to build a small family recipe for wild game marinades into a profiting business.

Thank you for visiting our new Local Legends website.  Please contact us and let us know what you think!

Your Neighbor’s Kitchen: Duck Delicious
Colusa's Melissa Yerxa's grilled wild duck plates well on wood platters

April 09, 2008
By Michael Reed/Appeal-Democrat
Link to Article

Today's recipe stands for that entrepreneurial spirit and drive to not only be successful, but the desire to give back to the community and keep small-town, country living traditions and values alive and well.

* For information about Melissa Yerxa's Local Legends product line and where to purchase, log on to www.tastealegend.com.

Last fall, my good friend Ed Coutts of Yuba City and I attended a shotgun shooting exhibition in Colusa. More than 1,000 hunting and gun enthusiasts gathered to watch Tom Knapp, who is recognized as the greatest exhibition shooter of modern times, give a really cool demonstration.

As Ed and I were wandering through the vendor tent, there were the usual scruffy, wind-blown faces hocking their wares for hunters.

I'm always looking for Your Neighbor's Favorite Recipe kitchen hosts. But this was one event where I had never considered finding someone who would share a recipe with me — except for maybe a 100-year-old concoction for beef jerky that pulls your teeth out while you chew.

As Ed and I rounded a set of display tables, I was taken aback to the point where I actually stopped in my tracks and just stared. Yes, I know, my mother did teach me that it was rude to stare. But in midst of all these grungy, almost mangy, hunter-types stood a beautiful, young blond woman who stood out from this pack like day stands out from night.

Melissa Yerxa is the 26-year-old founder/owner of Living Legends, a company she started in June 2004 with the idea of bottling wild game marinades. By June 2005, she was offering samples of her wild game marinade.

As I approached her display, she extended a plate filled with bite-sized samples of marinated duck. As I bit into the meat, the flavor was so unique and so good that I had to ask her how she came up with the idea of making wild game marinades.

"These marinades were developed especially for wild game by hunters, for hunters, from wild game recipes that have been kept secret for generations," Melissa said.

As Ed pulled me further into the exhibition area, I quickly grabbed one of Melissa's business cards and promised I would call her.

So last week, while I was at the Yerxas' Colusa home, I not only met Melissa, but I also got to meet her mom and brother — Kathy and Mitchell Yerxa. Her dad, Woody Yerxa, was not home at the time.

Living in San Francisco, Melissa's day job is working for Gallup Consulting, but she returns to Colusa most weekends to keep very close hands on her Living Legends venture.

As Melissa, Kathy and Mitchell were grilling the wild duck for this recipe, I asked Melissa, with all she does and her background, how does she see herself? "I am a total country girl. I love the smell of a tomato field, a walk along the edge of a field of sunflowers and wakeboarding in the Sacramento River after a hot day of working on the farm. After working in the city all week, driving home and finally seeing the Sutter Buttes and County Line Road, I know 'I'm home,'" Melissa said.

While Melissa is the driving force behind Local Legends, she is surrounded by her family and friends who support her 100 percent.

Helping her formulate the recipes for her products is Don Litchfield of Colusa who is a trained and experienced chef and is an active community volunteer.

"Don has brought his incredible knowledge of our community and culinary skills ... to not only help develop many of the recipes, but make sure our quality is second to none," Melissa said.

Asking what has been one of her greatest achievements in building Local Legends, Melissa said, "In October 2006, Local Legends became the official marinade of the California Waterfowl Association (CWA) ... and a portion of all sales are donated to CWA to help protect hunting land and habitat."

After tasting the grilled duck, and as I was preparing to head back to the office, I said: "All that was missing was a nice glass of vino." With a sparkle in her eye, Melissa smiled and replied, "Just wait — it's coming."

Melissa Yerxa's 'Grilled Duck with Local Legends Waterfowl Marinade Ingredients
   • One half duck per person
   • Local Legends Waterfowl wild game marinade * or a favorite marinade of your choice
   • Salt and pepper to taste

Putting it together
   • Rinse the duck and pat dry with paper towels.
   • Cut uncooked duck in half lengthwise.
   • Marinate 2-12 hours in Local Legends Waterfowl Marinade.*
   • BBQ on medium heat, cavity side down, for five minutes.
   • Flip and grill for five minutes, then flip again and grill for five more minutes for a total of 15 minutes.
   • Keep a glass of water next to barbecue to put fire out in case ducks flame up.
   • Serve with wild rice blend, seasonal, local vegetables and/or fruit and a green salad. You can also serve with sourdough bread and a good merlot.

Cook's Notes: 
   • Fresh duck needs a shorter time in the marinade 
   • Duck meat contains very little marbling. As a result, the meat gets tough if overcooked and can be easily dried out if not careful. Cooked properly, it is tender and delicious.
   • While the recipe calls for whole duck, remember that duck is dark meat because the muscles must store energy to sustain long-distance flight. Chickens don't fly, but walk; therefore, only their legs are dark meat.
   • Accordingly, marinate chicken for a shorter amount of time — from one to five hours — if you choose to substitute chicken for duck.

There will be free full-color recipe cards of Melissa Yerxa's "Grilled Duck with Local Legends Waterfowl Marinade" recipe in the lobbies of the Yuba City and Marysville Appeal-Democrat offices today.

If you or someone you know has a favorite recipe and would be willing to share it, give Michael Reed a call at 749-4720 or e-mail mreed@ appeal-democrat.com. He would love to come to your kitchen and meet you.

Until then, hope to see you in your neighbor's kitchen.

Butte College and Wells Fargo Bank
Announce Winners of Small Business Competition

June 2006

The Butte College Wells Fargo Bank Small Business Plan Competition was held recently and four new businesses received $7,500 in prize money.

The first place winner of $5,000 is Melissa Yerxa of Colusa, who is marketing her father's secret recipe for waterfowl and game marinades under the new business name—Local Legends. Already being offered in Colusa, her marinades are available online at www.tastealegend.com.

Janice Hofmann of Chico placed second and will receive $1,500. Hofmann’s business—All Fired Up—is a new ceramic art studio that will soon offer space to work in clay and ceramics, as well as supplies and tools.

There was a third-place tie between ¿Sabías Que? a new Spanish newspaper founded by Maria Shahid of Chico, and Alldrin and Sons Alaska Salmon, owned by Lance Alldrin of Chico. Aldrin is a commercial salmon fisherman and will sell frozen wild salmon at farmers' markets. Both winners will split $1,000.

Local judges included Randy Bettancourt, Attorney at Law; Marcia Briggs, owner of Marcia Briggs Design; Michael Bury, Attorney at Law; Tony DeLuca, owner of Fit One Athletic Club; Eli Houpis of Wells Fargo Bank; Bob McKinnon of SCORE; and Laura Urseny, business editor at the Chico Enterprise Record.

Sponsors of the event included Wells Fargo Bank, the Coleman Foundation, Butte College Foundation, KPAY & KCHO Radio.

2006: CWA Introduces New Official Marinade

CWA and Local Legends (Colusa, CA) have teamed up for the benefit of our hunting heritage. Local Legends offers a complete line of Wild Game Marinades and Rice Blends created “by hunters, for hunters” to provide the perfect flavor combinations for wild game feasts. Not only can you now enjoy a delicious marinade, but in doing so you can support CWA as well. A portion of each sale of the marinades will go directly to CWA.

Look for this great new product at your local sporting goods store or on-line at www.calwaterfowl.org  

Yerxa takes 3rd Prize in 2005 Ray Scherr Business Plan Competition
Cal Poly State University - Students in Free Enterprise

Link to article

The goals of the Business Plan Competition are to involve Cal Poly students in the process of new venture creation, encourage commercialization of promising ideas from Cal Poly’s colleges and research centers, and build bridges between Cal Poly, entrepreneurial community and the community member of San Luis Obispo.

The Competition achieves these goals by supporting students and faculty in forming teams and exchanging ideas, providing a disciplined process of business plan development, and fostering opportunities to meet and interact with experienced entrepreneurs and investors.

The Competition simulates the process that entrepreneurs follow in seeking funds from investors to launch a company. Student teams progress through a sequence of steps including a Business Concept Outline, a written Business Plan, and an Oral Presentation before Judges who serve as an investment committee. The winner of the competition will be based on the judge’s final decision of the idea that has the best investment opportunity.

The process of business plan development provides an opportunity to conduct research and clarify assumptions; identify risks, problems, and issues; learn from external input and advice; test the climate of teamwork; define resource requirements; and attract external resources.

2005 Awards

First prize went to Chris Miller, a recent Cal Poly graduate, for AdSoft Direct, a mail campaign system and software program.

Second prize went to Elizabeth and Chad Pond’s business plan for Elegant Weddings, a wedding planning venture that capitalized on online support services with the individualized attention of a traditional wedding planner.

Third prize went to Melissa Yerxa and Lee Heringer, both graduates from the College of Agriculture. Their business plan for Local Legends hopes to build a small family recipe for wild game marinades into a profiting business.