Headline News about Retirement Living

Read the continuing story of an exciting community.

SearStone Hires Kevin M. Johnson as Chief Financial Officer

September 28, 2015

Cary, N.C., Sept. 28, 2015 – SearStone, a distinctly different continuing care retirement community in Cary, has hired Kevin M. Johnson as chief financial officer. Johnson will oversee all financial dealings of the community, including preparing for future phases of development. 

Johnson’s vast experience includes serving as CFO and consulting with several companies including Scale Finance, Carillon Assisted Living, Southern Lumber Inc., and Bartley RF Systems. Within the senior housing industry, he has experience with multi-site senior care facilities and securing financing for long-term-care projects. 

Johnson earned a Bachelor of Science degree from St. Francis College in Brooklyn, New York. He has also been involved with the Financial Executives Networking Group since 1986. 

“Kevin has extensive knowledge of this market and of the senior care industry,” said SearStone Executive Director Chris Romick. “We’ve come a long way since opening our doors in 2013, and Kevin will help lead us to future growth.” 

Johnson is married and has three children. He enjoys biking and fishing in his spare time.

For more information about SearStone, visit www.searstone.com​. Visit SearStone’s Facebook page at www.facebook.com/SearStoneRetirementCommunity.

SearStone Residents Write their Memoirs

August 20, 2015

Residents at SearStone finally have the opportunity to do something they have not gotten the chance to do. Write their life story. SearStone offers a memoir writing workshop with a professional that gives the skills necessary to successfully write their stories. The mission of this workshop is to honor, encourage, and inspire individuals and families by preserving their legacies and connecting them across the generations. This is a series of workshops designed to help inspire residents to start writing the stories of their lives just 2 pages at a time. Residents really enjoy gaining the skills, knowledge and guidance on where to begin. Programs inspiring the mind and creative sides is one of the many things that the community life program at SearStone tries to offer on a regular basis.

Meet Executive Chef Christoper Tothero

July 23, 2015

It has been an amazing summer for SearStone's Executive Chef Christopher Tothero. Dining at SearStone is one of the most important aspects of community life, and it is something that culturally bonds our residents, staff and guests together.

SearStone offers several choices for dining – The White Horse Bar & Grille, Casual Dining, Private Dining and our ever-popular Fine Dining Restaurant. Starting this summer the Bar & Grille has been serving sandwiches, salads and several casual entrees for folks to enjoy. We are open all day to help accommodate our resident’s busy schedules and also provide take-out and home delivery services. The Bar & Grille also offers a made-to-order breakfast from 7:30 AM-9:30 AM.

In June, the Casual Dining restaurant started a new menu program which offers special selection of entrees, salads, sandwiches and desserts. Residents get up to 25 different choices of main courses and side dishes to choose from, and the menu changes on a weekly basis. Guests have really enjoyed the different choices and love that there is a wide variety of delicious food – the only problem is that they only have a week to try everything!

Since many of our residents like to eat later in the evening, we have started opening the Fine Dining Room at 6:30 PM. The weekly menu program is available in Fine Dining, and we also offer several special events throughout the month. Our latest special occasion night was “Cuban Night” and we created several native Cuban dishes that were well received.

This year Chef Tothero started a chef’s garden program at SearStone, and has been able to use local tomatoes and fresh herbs in many dishes. We’ve benefited from the Urban Farmers Market which comes to SearStone each Saturday morning bringing local produce, eggs and seafood from the coast.


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