\n Chef Judy Joo, Melba Wilson.<\/span> Kris Connor\/Getty Images<\/span><\/figcaption><\/figure>\n
Sharing their favorites \u2014 in and out of the kitchen! Celebrity chef Judy Joo<\/strong><\/a> chatted with restaurateur Melba Wilson about food, famous customers and pairing late-night snacks with her favorite TV shows.<\/p>\n Since opening its doors in 2005, iconic Harlem eatery Melba\u2019s<\/a> has been a staple in the community \u2014 something founder Melba Wilson takes great pride in. \u201cHarlem is to me what the soil is to the earth. It\u2019s where I\u2019m rooted; it\u2019s what nourishes me and allows me to grow,\u201d said the entrepreneur, who strives to make a difference in people\u2019s lives both at home and in the workplace. \u201cMy daily intention is to [model] values that help sustain and guide my life: accountability \u2014 owning things without making excuses; humility \u2014 how your actions can affect others; and gratitude \u2014 showing appreciation for others.\u201d<\/p>\n Wilson sat down with Joo to dish on her famed Southern restaurant, her biggest inspirations and her dream dinner guests.<\/p>\n Judy Joo: What does \u201csoul food\u201d mean to you?<\/strong><\/p>\n Melba Wilson:<\/strong> It\u2019s an energy that permeates more than the soul \u2014 it\u2019s a rhythmic dance that never misses a beat.<\/p>\n JJ: February is Black History Month. Who has made the biggest impact in your life?<\/strong><\/p>\n MW:<\/strong> My grandmother Amelia Pressley Davis, who taught me how to cook simple and use food as a conduit to bring people together for any and all occasions. Another would be my second mom, Ophelia DeVore, who taught me to dream and the power of positive thinking.<\/p>\n JJ: Many famous faces have dined at Melba\u2019s<\/a>, including Zendaya<\/a> and Meghan Markle<\/a>. Who are your dream dinner guests?<\/strong><\/p>\n MW:<\/strong> The Obamas.<\/p>\n JJ: What\u2019s your go-to late-night snack?<\/strong><\/p>\n MW:<\/strong> I love a nice bowl of ice cream, rice cakes and some darn good chocolate.<\/p>\n JJ: Those all pair perfectly with a great TV show. So what are you watching these days?<\/strong><\/p>\n MW:<\/strong> I\u2019m binging Cook at All Costs<\/em>, The White Lotus<\/em><\/a> and The ReidOut<\/em>.<\/p>\n JJ: What\u2019s next for you?<\/strong><\/p>\n MW:<\/strong> I\u2019m excited about Melba\u2019s Newark, New Jersey, location, a food product line and a few major endorsements.<\/p>\n Ingredients:<\/em><\/p>\n Instructions<\/em>:<\/p>\n 1. Bring the chicken stock and water to a boil in a large heavy pot over medium heat.<\/p>\n 2. Wash the greens thoroughly in cold running water and cut off the tough stem ends. Lay the greens on top of one another and cut them into \u00bd inch wide slices.<\/p>\n 3. Put them in the boiling water along with all the remaining ingredients. Stir reduce the heat to low, and cover.<\/p>\n 4. Cook on low for 45 to 60 minutes, stirring every 15 minutes, until the greens are tender.<\/p>\n Sign up for Us Weekly’s free, daily newsletter<\/a> and never miss breaking news or exclusive stories about your favorite celebrities, TV shows and more!<\/em><\/strong><\/p>\n Follow chef Joo on Instagram and buy Melba\u2019s cookbook, American Comfort<\/em><\/a>, wherever books are sold.<\/p>\n<\/p><\/div>\n![\"Chef](\"https:\/\/www.usmagazine.com\/wp-content\/uploads\/2023\/02\/Chef-Judy-Joo-Talks-to-Melba-Wilson-About-Soul-Food-Dream-Dinner-Guests-and-More-See-Melbas-Country-Collard-Greens-Recipe-585.jpg?w=700&quality=86&strip=all\")
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