You might think I like starting my dinners because it lets me show off Champagne sabering. The only problem with that argument is that I don’t saber Champagne; I teach guests how to do it and a couple of them do it live at the dinner. But that is just one reason, and not even the main reason. Here is why I like kicking off my dinners with Champagne sabrage:

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 6 bottles of cheap, room temperature Champagne from a nearby liquor store. Despite having sold a couple dozen Champagne sabers on my eCommerce site, I have never actually done it myself…