Kristi Brown spends many a night putting out pork chops, catfish, and snack plates of her signature black-eyed pea hummus at her Central District restaurant, Communion. Outside of work, however, “I’m committed to cooking at least two meals per week,” says the chef, who still has a teenager to feed at home. “A lot of the time, that means soup.”
Bowls of broth, spiced like pho and filled with brisket and rib tips, have been a Communion staple since it opened in 2020. These exemplify Brown’s particular blend of soul food and Asian influences from decades of proximity to Seattle’s Chinatown–International District. Off duty, she
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