You might think I start my executive dinners with Champagne sabrage to show off. The twist? I don’t saber the bottle—my guests do. Beyond the theatrical spark, kicking off an evening with a popping cork isn't just entertainment; it’s intentional strategy.

It’s close to sunset on the evening of December 13, 2006. I’m in a dimly lit parking garage across the street from the Sideways Supper Club. I’ve just bought six bottles of cheap, room-temperature Champagne from a nearby liquor store, and in an hour or so, I will be at a magazine launch party…