So here's an intriguing question: "How does a Midwestern jazz pianist turned lawyer then cornbread baker find himself selling the Southern staple at Brooklyn's most competitive flea market?"
That's the lead sentence in Diana Tsuchida's review on chef Marcus Samuelsson's website of Jack's Chedbred, the new product produced by Washington and Lee law alumnus Jack Sorock, of the Class of 2010.
According to the Jack's Chedbred site, Jack decided in 2012 to retire from his two-year career as a practicing lawyer and began focusing on his passion to bring cornbread out of the shadows and back onto the table.
In the MarcusSamuelsson.com interview, Jack attributes his fascination with cornbread to summers at the Baldpate Inn in Colorado and the cornbread he had there. Now he's making his own combinations — the Original, Jalapeno, Maple Bacon, Raspberry and Honey Sea Salt.
According to the review, it's cornbread to remember: "moist, hearty and full of roasted kernels of corn and cheddar cheese that holds together bite after bite."
The website promises that online ordering is coming soon. For the moment, you have to be in New York City to sample the delicacy at Smorgasburg, a Brooklyn Flea Food Market.