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Category: RLC Travel

#RLC Moments: Emerald Oaks Community Project: 17,000 Plastic Bags Transformed into Sleeping Mats

This year, resident Lorraine of Emerald Oaks in San Antonio and Kelly Alonzo, the  community's Lifestyle Director, have worked to transform over 17,000 discarded plastic bags into mats using crochet needl...

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Blog: Fine Dining (and Whoopie Pie) at Sable Lodge

Tyson Millette, executive chef at Sable Lodge in Portland, Maine, talks with the blog team about opening a new community, his tightly knit kitchen team, and the pies for which he’s famous.RLC: Welcome to RLC! How long have you and your team been cooking...

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The Caring Hearts of Stone Oak

“What is the essence of life? To serve others and to do good.” — Aristotle Hilliard, Ohio -- When it comes to identifying the source of the extraordinary volunteering spirit at Stone Oak, it almost sounds like a blame game. Ti...

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An Irishman in Knoxville: an Interview with Chef Garrett

Southern-style collard greens, black eyed peas, and chicken-fried steak. That, says executive chef Garrett Scanlan, is a surefire way to residents’ hearts at Sherrill Hills, our RLC comm...

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Blog: Spotlight on...Peoria, Arizona

Arrowhead Valley will be opening its doors summer 2018! Peoria, named one of Forbes Magazine's 2017 best places to retire, has so much to offer as a destination for entertainment. Desert Botanical GardenJust 21 miles away in P...

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Blog: Spotlight on...Naples

RLC Residents: Here's a list of our top five things to do in Naples, Florida when you take advantage of  our tr...

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Blog: Spotlight on...Chattanooga

We’ll be celebrating the opening of Ashwood Square Retirement Resort summer of 2018! Chattanooga is an incredibly beautiful city and a future must-see destination for residents enjoying our travel program. Her...

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Blog: Shop Talking with RLC's Interior Design Team

     It’s classic but it stays beautiful over a long period of time. At RLC, we design and build communities that become someone’s sacred space -...

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Stone Oak’s Garden of Earthly Delights

200 pounds. That’s how many tomatoes Executive Chef Chris Weldon estimates he harvested this summer from the new kitchen garden at Stone Oak in Hilliard, Ohio. The garden, which sits about 30 paces back from the kitchen door, began with a few herbs planted among th...

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The Singing Chef of Provident Crossings

If you dine with us at Provident Crossings and just happen to hear an Irish melody coming from the kitchen, that’ll be our very experienced and talented Executive Chef Rick. Not only does he sing in the kitchen all the time, but he’s also an accomplishe...

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Blog: Spotlight on...Omaha

As we grow, so does our Travel Program. So this year, we’ll be highlighting t...

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