ABOUT COMMUNION

COMMUNION is a space where spirits, food, and culture collide. Our mission is to foster a closeness that attends a sense of belonging through culinary exploration and the celebration of our community.

about us

Chef Kristi Brown, Owner, has spooned her way through the culinary industry for the past 28 years. Starting at a small café in downtown Seattle, Kristi has done just about everything from dishwasher/prep cook to running her own catering business for nearly a decade. From the beginning, her vision was to focus on the art and experience of food through culinary activism. A purpose powered by her mantra, "Everybody's Gotta Eat!" Chef Kristi desires to build community through the cultivation of fresh food and fine cooking.

Damon Bomar, Owner, Attended Howard University, studying Hospitality Management and working for various restaurant groups in Washington D.C. Damon has worn just about every wearing every hat, from busboy to manager to owner. He returned to Seattle in 2015 to build That Brown Girl Cooks! catering company with his mother, Chef Kristi Brown! In Damon's words, "I am big on community - in order for any community to form, you must have safe places to gather."

Our Menu

"Seattle Soul" cuisine is rooted in traditional American soul food, with innovations, improvisations, and riffs based on the experiences and influences of living in the Pacific Northwest. Chef Kristi's cooking style tells a story— culture, and the cross-pollination of neighboring communities. In Chef Kristi's words, "if you look deeply into the various neighborhoods within our city, you begin to understand the influences that made COMMUNION."

our name

“COMMUNION” | /kəˈmyo͞onyən/ "The sharing or exchanging of intimate thoughts and feelings, especially when the exchange is on a mental or spiritual level."

In Chef Kristi’s words:

“COMMUNION is a nod, an acknowledgment, an homage to where I come from: Lima beans & ham hocks; the sound of crackling cornbread in a cast iron skillet; boiled or sautéed cabbage (Napa cabbage, savoy cabbage, bok choy); meatloaf; fried chicken and mashed potatoes; sautéed greens and green beans; red beans & rice; spaghetti; pot roast; oyster stew; stuffed clams; fried pork chops; bamboo shoots, tofu and rice (rice and more rice!); grits; pok pok salad; potato salad; baked beans; barbecue; hamburgers. All of these are a treasure trove of food memories that connect me, and my son, to the legacy of my grandmother's long, beautiful, brown fingers in doughs, forming and making pies, biscuits and dinner rolls. Only to watch her leave the house to play the organ right before preaching a sermon.”