INFOCUS

A SALON BUILT ON CLIENT

SUPPORT, CONFIDENCE, AND LOVE

WRITTEN BY SHANNON E. ROESGEN / PHOTO BY BETH HOUTS

Summer Johnson, owner of Catered Beauty Salon, was surrounded by hairstyling in her family. Both her parents are stylists, and she grew up in the hairstyling industry. Over time, she developed the same passion as her parents and, as an adult, she chose to follow their example. As a result, Johnson treats her clientele like friends and family.

You may recognize Johnson’s work from SIMPLYkc’s fashion pages and covers for the past two years. She has been involved in the team’s many photoshoots, and says it’s been a part of her career journey.

Catered Beauty Salon offers multiple services, including custom haircuts for men and women, up-dos, hair extensions, hair color, facial waxing, makeup and Color Street manicures. (Color Street is a type of manicure that utilizes a pre-dried nail strip.) The salon is located inside Aspen Salon in Overland Park and offers a private, intimate setting.

“I have a quiet setting, and my clients like that,” says Johnson. Unlike salons with multiple stylists and simultaneous customers, Johnson explains that at Catered Beauty Salon her customers always “receive my full attention, because there are no distractions.”

Within the last year, Johnson has adapted her salon to be a COVID-safe environment as well. “I have a door which I keep closed and I only work with one person at a time,” she says. Everything is cleaned and wiped down after each client leaves.

Johnson has always had a deep passion for helping her clients. “My goal is to help every client feel their very best by bringing out their natural beauty and confidence in their appearance,” she explains. “The most rewarding thing about my profession is taking clients’ visual goals and making them as close to reality as possible. The change that happens inside a person when they feel happy about their appearance and when you see their confidence come through from the look you helped to create is the best feeling,” says Johnson.

Johnson not only genuinely cares about her clients, but goes the extra mile by taking the time to educate them. “I like to teach my clients. I want all of my clients to be able to style their hair with

Summer Johnson, owner of Catered Beauty Salon

confidence. Also, I want clients to be educated about their color choices and what those choices mean for the integrity of their hair,” she says.

“I want to say to all of my clients, you mean the world to me.”

A special passion for Johnson is doing hair extensions. She does all types of hair extensions: fusion, the sew-in method, natural beaded row (NBR), tape-ins, and clipins. She also does hair and makeup (traditional or airbrush) for weddings. “My mom is my partner and she

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ASPEN SALON / 9926 College Blvd., Overland Park, KS extendyourself@hotmail.com • cateredbeauty.com summerjohnsonstyle

Above: Summer Johnson’s on-set skills are showcased during her SIMPLYkc fashion shoots.

comes on-site with me to do weddings,” she adds. Johnson has even traveled to Florida to do hair and makeup for a bridal party with a destination wedding.

“For my brides, I want them to feel at ease on the day of their wedding. I want everyone—including the mothers and all the bridesmaids—to feel their most beautiful,” says Johnson. She says the wedding day is such a fun atmosphere, and she loves to be with the bride on her special day.

Because COVID-19 has affected so many small businesses, Johnson is especially grateful for her clients and their loyalty to her salon. “I want to say to all of my current clients, you all mean the world to me. More than anything, this last year taught me that if not for your support, confidence in me, and your love, I wouldn’t have the best career. Thank you for your friendships and growing with me every year. I look forward to many more years as your stylist.”

Catered Beauty Salon 9926 College Blvd., Overland Park, KS 913.909.9227 • extendyourself@hotmail.com

SIMPLYkc Special: Mention this article and receive 10% off first purchase of hair extensions, including a free consultation.

TEAM CHOCOLATE OR TEAM VANILLA

WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL

There’s something deeply mysterious about chocolate, possibly due to its origins. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and were once valued so highly they were used as a form of currency. Originally prepared as a drink, it was believed to be an aphrodisiac and to give strength to those who drank it. While not nearly as dramatic, vanilla is deeply comforting in its own way, and may be one of the world’s most popular flavors with its delectable aroma and taste. Crème brulee—vanilla custard with a burnt sugar top—is sensuous and silky, comforting and familiar on its own, but even more memorable when accompanied by small cookies, chocolate, or fresh fruit—or someone special to share it with. Happy Valentine’s Day!

Double Vanilla Crème Brulee, SERVES 4-6

Ingredients

2-1/3 c. heavy cream 1/3 c. half and half 1 vanilla bean, split lengthwise 8 egg yolks 1/2 c. granulated sugar 1/4 tsp. pure vanilla extract 1/2 c. coarse sugar, raw sugar, demerara sugar, or granulated sugar in a pinch

Directions

You will need: 4-6 individual soufflé, 4-6 ounces soufflé dishes or large ramekins, a kitchen torch (optional), and pan to function as a water bath. Heat the oven to 300 degrees. Heat the cream, half and half, and vanilla bean in a saucepan over medium heat until it comes to a boil. Immediately turn off heat. Set mixture aside to infuse for 10 minutes. Whisk egg yolks with sugar in a large bowl until combined. Gradually pour in hot cream mixture, then add vanilla extract. Strain mixture into a pitcher to smooth and to remove the vanilla bean. Using tip of a paring knife, scrape vanilla bean seeds back into custard mixture. Divide custard among the ramekins. Arrange in a roasting pan or 13-by-9inch baking pan, and pour hot water around ramekins to a depth of about 3/4 to 1 inch, being careful not to splash water into ramekins. Bake in center of oven until custards are set, about 40-45 minutes. Remove from water bath and let cool 15 minutes. Tightly cover each custard with plastic wrap, making sure plastic does not touch the surface. Refrigerate at least two hours. When ready to serve, sprinkle surface of each custard with even layer of coarse sugar and torch the surface until sugar is melted and well browned, about 1 minute. Let crème brulee cool slightly and serve immediately.

Gina Reardon, owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.

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