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M onterey's Portola Hotel & Spa earned recertification under the U.S. Green Building Council's (USGBC) Leadership in Energy and Environmental Design (LEED) for Existing Buildings Operations and Maintenance program. After initially earning LEED status in 2009, the hotel is the first to complete the new recertification process and will serve as a model for others in the hospitality industry. The Por tola Hotel implemented a compre- hensive sustainability program to receive and retain LEED cer tification. In addition to pur- chasing renewable energy credits covering 100 percent of the facility's annual energy use, the hotel diver ts almost 80 percent of its waste from landfills and conducts an annual audit to enhance those effor ts. More than 60 percent of the hotel's cleaning products are sustainable, and the grounds crew has updat- ed outdoor landscaping with drought-tolerant native plants. Nearly one-fifth of Portola Hotel employees bike, walk or take public transit to work, further lightening the facility's footprint. "We are honored to have been chosen as the first participant in the LEED recertification process," said Janine Chicourrat, general manag- er of the Portola Hotel & Spa, in a statement about the certification. "The process allowed us to continue to pursue our goal of remaining a leader of environmentally friendly hospitality." In other Portola Hotel & Spa news, the inn's Peter B's Brewpub debuted a new barrel room in May. Built near the brewery entrance, the room houses a reclaimed-wood table that seats 16 for private events. Head Brewer Kevin Clark, who took over as brewmaster in 2011, launched the barrel program as part of his continued efforts to reshape the brewpub's menu. His beers have since earned several Beverage Tasting Institute awards. Food & Wine magazine included a book by Pacific Grove chef Jeffrey Weiss on its May list of 10 new cookbooks inspiring chefs around the country. The Jeninni Kitchen + Wine Bar chef teamed up with illustrator Sergio Mora and BEST OF THE CARMEL POLICE LOG… Found property: A driver's license was found near the beach. A telephone number was located and the owner called, but the voicemail was full. Postcard mailed. SHORTCUTS CARMEL CONFIDENTIAL Por tola Hotel & Spa Gets Greener and Expands Brewer y Monterey's Portola Hotel and Spa earned a Green Building Council LEED recertification for its eco-friendly buildings and programs. Photo: Mark Boisclair Photography Inc. Tarpy's Todd Fisher promoted local foods on "Today Show." Photo: Kelli Uldall Tarpy's Roadhouse Chef on "Today Show" T arpy's Roadhouse chef and "United States of Bacon" host Todd Fisher headlined a segment on NBC's "Today Show" this spring. In his "What's the Deal with Superfoods?" piece, Fisher walked show hosts through several simple dishes and chatted about Monterey County's fresh produce. He touted the health benefits of cauliflower while crafting a colorful salad, taught hosts how to mix a kale relish that pairs well with steak, and sprinkled a mix of crunchy seeds on pancakes. Fisher also crafted a quick dish from sardines and beans while giving a nod to the Monterey Bay Aquarium's Seafood Watch program. 56 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 5