Sabrage a bottle of champagne at Smith & Wollensky

 

Two centuries ago, dashing young cavalry officers serving in the French army opted to slice the cork off Champagne bottles using their sabres rather than deal with the hassle of removing the wire basket and easing out the cork. This tradition, known as Sabrage, involves skillfully meeting the glass annulus just below the cork with a decisive tap of the sabre’s edge at the bottle’s weakest point along the glass seam. Nathan Evans, President of Smith & Wollensky & Knight Commander of the esteemed Confrerie du Sabre d’Or, will teach you how. 
Following his masterful demonstration, indulge in a delightful selection of passed hors d’oeuvres served alongside Champagne Lanson, Père et Fils.