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Steven Russell Mitten, 18, was arrested late Saturday following a crash that occurred shortly before 10 p.m., according to California Highway Patrol Officer Adam Garcia.
Garcia said Mitten was driving a 1990 Jeep Wrangler eastbound on Soda Bay Road east of Montezuma Way in the Clearlake Riviera when he crossed the double yellow lines. As a result he collided head-on with a 1993 Mercury taxi cab heading westbound and driven by 43-year-old Peter Green of Clearlake.
Green sustained major injuries and was taken by REACH air ambulance to Sutter Lakeside Hospital. From there he was later transferred to Santa Rosa Memorial Hospital, Garcia said.
Mitten also was transported by REACH to Santa Rosa Memorial Hospital, said Garcia, where he was treated then released into CHP custody.
Garcia said Mitten was suspected of driving while under the influence of alcohol and was arrested on a felony charge of DUI causing bodily injury. He has since posted the $7,000 bail and been released, according to jail records.
Officer Randy Forslund is investigating the incident, Garcia said.
E-mail Elizabeth Larson at
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- Written by: Elizabeth Larson
Dave Geck, who heads Lake County's Office of of Education, returned from vacation last week. The grand jury report was released on July 9, the day before he left for a scheduled trip to Alaska.
During his first week back on the job the report was the “main thing on my desk,” Geck said.
“I was really upset and mostly concerned about the issues surrounding fairness and accuracy,” Geck said of the report, which he called “inflammatory.”
The report offered two pages of findings but no final recommendations, noting that the investigation is ongoing and will continue with the newly seated grand jury.
Some of the report's findings raised issues with hiring practices, qualifications of an administrator awarded a new position that gave that person an additional $25,000 a year in salary, a pattern of “exorbitant spending” by one administrator in charge of grant programs, hostile work conditions and fear of retaliation from the office's administration.
Because of the highly confidential nature of the grand jury's work, grand jury Foreman Brondell Locke can't comment on the investigation or elaborate on the findings in the report.
Geck said he was concerned that, by listing facts and findings without the investigation being completed, “the impression is, that this is all true.”
He said he and his staff were asked to testify before the grand jury but given little information ahead of time in order to prepare. Had they known more about the grand jury's questions, Geck said they could have provided the necessary information about department policies and procedures.
Geck said he's planning to make a formal response to the report in order to “clear the air.” The response is due 60 days from the July 9 report release date.
To what does he attribute the report?
“What I believe is there are probably employees who felt they weren't treated fairly,” he said. “Whether they were treated fairly or not is a different question.”
Geck who has been in education for 34 years, said he's not sure why those employees would have taken their complaints to the grand jury, when such matters usually are handled through a process that includes representation for the employee. “So I'm not sure exactly what the intent was.”
He said he can't comment publicly about the personnel issues the report raises. But he said he's willing to share personnel files with the grand jury, and would have done so already if they had provided him with a list of files they wanted to see.
“We have information to share with the grand jury, and we will,” he said. “We're taking it very seriously what they're saying.”
Looking closer at report's findings
Geck said he and his staff are looking at the need for an internal investigation to look at the grand jury's findings. So far, there has been no meeting scheduled between him and the grand jury to discuss the matter, but he said he anticipates contacting Locke to set up a time to talk.
One of the grand jury's findings said one administrator spent more than $9,000 in one year on meal and lodging reimbursement, including expenses for people not employed by the Lake County Office of Education.
Geck said to determine if that amount was appropriate, they have to look at the program involved and what expenditures – such as travel and conferences – that are tied to the program's goals. While it may look like an excessive amount to members of the public, it may not necessarily be out of line.
“We're going to look at all of that,” he said.
Expenditures extending to people outside of the Office of Education may be either for people from other districts or members of the business community who sometimes are invited to participate in certain trips, he said.
Geck added that the state requires annual audits of the Office of Education's finances by an outside auditor.
Regarding allegations of a hostile work environment, Geck said his staff also is looking into that. He said he has never had a written complaint listing a hostile work environment or issues of mental abuse the grand jury report cited.
There are many different departments and programs in the Office of Education, he said. “It could be in a part of the organization, we don't know that.”
Geck said he also can explain to the grand jury about the administrator who received a position that gave them a $25,000 a year salary increase.
The report said the position that administrator received was a new one, created in 2007. “The position's existed in the county office for seven or eight years, so it wasn't a new position,” said Geck.
It was, however, posted internally only, which Geck said is done frequently.
Office of Education Human Resources Director Ed Skeen confirmed that the position existed previously.
Another report finding raised issues of proper certifications for some administrative staff.
Skeen said there is a “strange phenomenon” when it comes to credentialing for teachers and administrators. He estimated 75 to 80 percent of local credential applications go through his office, and his staff reviews all qualifications for those.
However, some credential applications take other routes through colleges or universities, which then send letters to the state recommending certification upon completion of a program.
It's possible in those cases, said Skeen, that the person receiving the credential may not be qualified, but his office wouldn't have access to the qualifying criteria. “We do not see every single credential application or supporting documentation.”
He was careful to add, “I'm not questioning anybody's credential status.”
Skeen said the grand jury's report identified issues to look at that the Office of Education also had identified as needing attention, although he did not specify what those were.
The grand jury's approach, he added, appears to be fair-minded.
“I think there's some validity to their interest” in some areas, he said, adding that they might be misled on other areas.
If mistakes were made, they'll be fixed, said Geck.
While the grand jury report indicated an investigation is still under way, Geck added, “The other side of the story is, we're in process, too.”
E-mail Elizabeth Larson at
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- Written by: Elizabeth Larson
UPPER LAKE – The Tallman Hotel and Blue Wing Saloon and Café in Upper Lake, along with co-sponsor Ceago Vinegarden, are pleased to announce the lineup for this year’s four-day Blue Wing Blues Festival, planned for Aug. 6 through Aug. 9.
Starting at 5:45 p.m. each evening, two great bands will perform on the veranda of the restored Tallman Hotel with the audience gathered in the intimate garden between the hotel and saloon. It’s a great time of day and a great spot to enjoy world-class music with a tasty barbecue dinner included in the price of admission.
Advance tickets are $40; $45 for the Saturday night performance. Tickets are available for purchase by calling the Tallman Hotel at 707-275-2244. Any tickets still available at the gate will be subject to a $5 surcharge.
The following is the festival's performance lineup.
– Wednesday, Aug. 6: Kathi McDonald backed by Rich Kirch and David Hayes to open followed by Twice as Good (featuring Paul Steward) with special guest appearance by the legendary Charlie Musselwhite, winner of the 2006 award for blues album of the year (Delta Hardware). Sponsors: ReMax Realty, AlloraDa Car Productions, and radio station KNTI.
– Thursday, Aug. 7: Kathi McDonald and Rich Kirch followed by the great blues and soul singer Bettie Mae Fikes and the BMF Band with Levi Lloyd and Robert Watson. Sponsors: Lake Lock and Safe, Windrem Law Firm, and Zoom Wines.
– Friday, Aug. 8: Lake Blues All-Stars featuring Mike Wilhelm, Jim Williams and NEON, then the Ford Blues Band with Patrick Ford and Volker Strifler. Sponsors: Strong Financial Group and Moore Family Wines.
– Saturday, Aug. 9: “Mighty Mike” Schermer plus the incomparable Maria (“Midnight at the Oasis”) Muldaur and her Red Hot Bluesiana Band. Sponsors: Blues Express Records, Kelseyville Lumber, UCC Rentals and Ink Spot.
The Blue Wing Saloon has become “the spot” in Lake County for regular live music. In addition to music in the garden at Sunday brunch, great local bands appear in the Saloon every Monday night from 6:30 p.m. to 9 p.m.
The August lineup for the “Blue Wing Monday Blues” includes:
Aug. 4 – Blues Farm with Dave Broida
Aug. 11 – The Dan Meyer Band
Aug. 18 – The Mark Weston Band
Aug. 25 – Memphis Exchange with Randy McGowen
Sept. 1 – Twice as Good with Paul Steward
For more information on the Blues Festival or other musical events at the Blue Wing Saloon and Café, call 707-275-2244 or visit www.tallmanhotel.com or www.bluewingsaloon.com.
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- Written by: Lake County News reports
I went to the airport to support my daughter but, being the eternal epicurean, upon arriving at the airport I immediately noticed “There’s a restaurant here!”
For those of you that remember the Sicily’s in Lakeport and Kelseyville, this place is owned by the same people. They have been at the airport since last November and I’m thrilled to have found them. There is something for everyone on this menu. Pasta, salads, steaks, seafood – without a doubt, you will find something that you will like.
The décor is unique. I started off noticing the stereotypical Italian red and white table clothes, but that design element is mixed with pub-style beer promotional neon lights, aviator artwork and some photos of celebrities that have visited their establishment. It’s a little bit of everything that tells the patron just who they are, and it’s funky and fun.
Something I took note of (because as a critic I look for these kinds of touches) is the server presented all of the women I was with (yeah, it’s a tough life) their menus first, and took their orders before mine as well. He also served all of the women before me. To me, that is the sign of a really high-class place because that is a business that knows proper etiquette. That alone makes me respect an eatery because restaurant protocol is a dying art.
Complementary dinner rolls and butter were served while we were waiting for our meal. We also ordered some drinks from their well-stocked bar.
Since my wife makes an awesome Fettuccini Alfredo, I ordered the Prawns Alfredo; I thought it would be interesting to compare them. The shrimp was perfectly cooked and had an appropriate amount for the dish.
As a matter of fact, everything was perfectly cooked. The sauce was fantastic – the only difference that I could tell between Sicily’s Alfredo sauce and my wife’s is that my wife’s includes onions, Sicily’s Prawns Alfredo is THAT good! Remember, my wife edits these columns for me so I have to watch out that I don’t say it’s better than my wife’s but the insinuation is there, got it?
I ordered some deep fried calamari on the side, and it came with French fries; both were crisp and good tasting. I came back another day by myself because I liked my first lunch there so much, and this time I had the Buffalo wings. They come in either a half order (six wings) or whole order (12 wings) with a blue cheese dressing on the side. They come to the table a presented on a pure white plate, and the wings themselves are a beautiful color of red sprinkled with gorgonzola cheese. The presentation really made something as simple as Buffalo wings seem posh. The wings are perfectly seasoned with a spicy hot, but not insane, sauce.
And there’s a bonus to eating here. Not only do you get to enjoy a really good meal but you get to watch aircraft take off and land while you eat. It’s like dinner and a show, although it’s a little more hair-raising when you’re watching your 13-year-old daughter landing an aircraft on a windy day.
So now since discovering this new location, I’ve been there twice for lunch and will definitely someday come back later in the day, because the dinner menu looks even more impressive. They claim “Best Steaks Around the Lake,” and after looking at their dinner menu I’m champing at the bit to go there for an evening. Just listen to these offerings, quoted from their menu ...
Rib Eye Gorgonzola: Tender, juicy 14 ouunce grilled steak topped with Gorgonzola cheese and a special blend of herbs and spices.
Peppered Filet: Tender, juicy 10 ounce beef tenderloin rolled in fresh cracked pepper and glazed with a balsamic cabernet reduction.
I’m drooling like a mountain lion looking at a flock of three-legged sheep just thinking about having dinner there! Then there’s the seafood entrees, the veal, even eggplant parmesan ... Criminy! I’m going to have to get a small apartment nearby just to be close enough to eat everything on their menu that I want to try!
The prices are more than fair for the quality of food and service you are getting, and they do accept reservations which I think are always a good idea. They’re open Tuesday through Saturday, 11 a.m. to 3 p.m. for lunch, and 5 p.m. to 9 p.m. for dinner, Sundays 12 p.m. to 8 p.m., and they’re closed on Mondays.
If you are interested in the flight experience that my daughter’s school attended, you can call Solo Flight School at 707-U-CAN-FLY (822-6359)
And no, I’m not including my wife’s Fettuccini Alfredo recipe today. I can’t. She’s closely guarding that recipe.
Ross A. Christensen is an award-winning gardener and gourmet cook. He is the author of "Sushi A to Z, The Ultimate Guide" and is currently working on a new book. He has been a public speaker for many years and enjoys being involved in the community.
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- Written by: Ross A. Christensen