Wednesday, November 12, 2008

How to sabre off a champagne cork




As part of our weekend in B.C., we went to dinner at the acclaimed Bearfoot Bistro. Chef Melissa Craig was named "Best chef in Canada" at a recent competition. The meal itself was lovely, a combination of classic dishes such as my foie gras dish (shown) and new stuff such as ice cream made with nitrogen made table side. The evening's highlight, though, we to the less in sabrage - the art of cutting off a champagne cork with a sabre. (You can watch it in action on this YouTube video.) We were led to the impressive wine cellar, something one does not expect from a restaurant nestled into a Best Western.
Key lessons: only use a French-style champagne bottle and 2) the knife doesn't need to be very sharp and 3) don't use too much pressure.

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3 Comments:

Anonymous Dana McCauley said...

Huh. After all the times I've been in Vancouver, I didn't know I could swashbuckle bubbly at the Best Western!

I will be out west again in January (I hope) and will have to see if I can try this party trick, too! Looks fun.

November 14, 2008 at 9:00 PM  
Blogger Jeff said...

Earlier this fall, I watched a very famous chef bork this task three times in a row before succeeding - all in front of some of the biggest names in the culinary world.

Uncomfortable doesn't begin to cover the moment.

November 16, 2008 at 2:19 PM  
Blogger prettyprof815 said...

I saw this on the Today Show. Don't you worry about tiny glass shards falling into the champagne bottle?

January 1, 2009 at 7:52 PM  

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