The Jewish Federation’s
Support of Women
The Jewish Federation of Greater Philadelphia cares for, enriches and creates a bright future for
Jewish people everywhere, which is why we’re proud to support programs that work toward
providing a safe space for self-identifying Jewish girls to develop confidence and empowering
women in the community. Our affinity groups, Women’s Philanthropy and Women of Vision, also
echo our core beliefs by celebrating and supporting women in our Jewish community every day.

Women’s Philanthropy believes in the
power of community. Through donations and
hands-on community service, they travel together,
volunteer together, and learn together while helping
people in need and keeping Jewish life in Greater
Philadelphia and around the world strong and vibrant.

170+ Women’s Leadership and Development alumni
$ 5 million+ raised of the total $15.5+ million
Jewish Community Fund in 2021
650+ Lions of Judah, an international sisterhood
of inspiring women who give an annual minimum gift of
$5,000 as activists who care deeply about the Jewish future
Women of Vision impacts the lives
of self-identifying Jewish women and
girls across generations and geographic
boundaries through strategic grantmaking,
advocacy and educational programs
leading to social change and social justice.

500+ members, with donated assets
for $3 million in the endowment fund
100,000 allocated for grants annually
$ 1 million+ awarded to 33 unique organizations
$ Helping to Make
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To learn more about Women’s Philanthropy
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12 MARCH 24, 2022 | JEWISHEXPONENT.COM
To learn more about Women’s Philanthropy
or Women of Vision, visit jewishphilly.org
The Female Hebrew Benevolent Society, a Jewish Federation grantee, continues
to be an all-volunteer organization serving Jewish women in the five-county
Greater Philadelphia area, providing emergency aid, monthly stipends, camp
scholarships, emergency response systems, and pharmacy stipend programs.




YOU SHOULD KNOW ...

SASHA ROGELBERG | STAFF WRITER
C hef Henry Morgan is right
back where he started, and he
couldn’t be happier about it.

On March 15, the CookNSolo alum-
nus cut the ribbon on his first cafe,
Homeroom, which is located at the for-
mer Green Bean Coffee in Gladwyne,
where Morgan held his first front-of-
house/back-of-house restaurant expe-
rience 10 years prior.

The cafe is minutes from his
Wynnewood childhood home and
just down the street from Beth David
Reform Congregation, where the chef
had his bar mitzvah.

Homeroom’s menu, with items such
as za’atar chicken salad sandwich and
smoked salmon toast, plays homage to
both Morgan’s time as a chef at Merkaz
and Dizengoff and his Jewish roots.

Why did you decide to name
your cafe Homeroom?
The biggest thing is, it feels like a
homecoming, it feels like home for me.

Also, just from a practical stand-
point, it sounds sexy, but I wanted
a one-word name that didn’t require
“coffee” or “cafe” at the end of it. It
starts with an “H” and ends with an
“M” — my initials — which is kind of
a nice side effect.

We kicked around a bunch of dif-
ferent names for a while, and that
was one of them, and it grew on me.

It’s kind of like naming a child — I
don’t have any children, but it feels
like it. I felt pretty good about it, and
it seems like people are resonating
with it as well.

Photo by Life Like Rubies
When did you really begin to
think that opening your own cafe
was something you could do?
In the middle of last summer. I left
CookNSolo in July. I kind of grew
out of my position, just due to the
pandemic. I was considering just
kind of taking some time off … that I
haven’t had in years and years and
years and then potentially rejoining
the company for plenty of projects
down the line.

I was driving out here in Gladwyne,
Lower Merion, going to have lunch
Henry Morgan
with my dad … and I drove past the
cafe and there was a big “For Lease”
sign in the window. And I was like,
‘Oh, that’s kind of interesting’ and
called the number that was put in
the window, and one thing led to
another, and it just all fell in place. It
was just perfect, perfect timing.

What were some of the lessons
you learned while working at
CookNSolo? A couple things I think I’ve been
able to carry over here: One is that
every detail matters, no stone left
unturned. Also, that hospitality is as
important as the product that you’re
serving, and oftentimes, it is the
product you’re serving.

Mike [Solomonov] loves to say that
if the bathroom isn’t clean, somehow
the food doesn’t taste as good. Just
to the point of details and present-
ability, curating an overall positive
guest experience.

What made you decide to
become a chef?
Well, I always loved to eat from a
very young age. My grandmother
was a great cook and cooked all
of our holiday meals and all special
occasions. But really where it started was
for my mitzvah project for my
bar mitzvah, I worked at MANNA
(Metropolitan Area Neighborhood
Nutrition Alliance), an organization in
Center City. They cook and deliver
meals for homebound AIDS patients,
but I think maybe they have evolved
into more than just that, specifically.

And I connected really well with the
chefs and people that work there.

I kind of became like the de facto
hosts for all these different groups
that would come through.

The following summer I had my
first real job, which was in a restau-
rant called Taquet in Wayne, which
is no longer there and hasn’t been
there for 10, 12 years, but it’s a very
old-school French restaurant.

And the chef de cuisine there, a
guy named Clark Gilbert, who’s still
one of my absolute best friends to
this day, and happens to live right
around the corner from the cafe
here in Gladwyne, became like an instant mentor for me. But the
subculture of the industry and, really, my relationship with Clark
and the way that I looked up to him kept driving my passion, my
interest in working in restaurants.

What was the first dish you ever learned to cook?
I would say Caesar salad. We sold a lot of salads [at Taquet].

Caesar salad was one of my favorites, and probably is still, one
of my favorites foods, and certainly as a little kid it was.

And we now have a salad at my new cafe called Clark Caesar salad.

So it’s like a little community nod, and he (Clark Gilbert) gave me his
recipe for the dressing. And it still holds up to me to be the best. JE
srogelberg@jewishexponent.com JEWISHEXPONENT.COM
13