Long Island restaurateurs go for world record

While many people pop bottles of Champagne to toast a happy new year to their friends and family, others take a large knife to them in pursuit of a world record.

Frank Esposito, manager of the Coral House in Baldwin, set a record when he sabered the corks off of 48 bottles in 2015. But now, more than a year after Ashrita Furman — who owns hundreds of Guinness World Records — sliced open 66 bottles in Queens to eclipse his feat, Esposito attempted to reclaim it during a competition on the roof of his restaurant on Dec. 30.

He fell a dozen short, managing to uncork 54 bottles in 60 seconds.

The technique — known by some as sabrage — became popular in France during Napoleon’s crusades across Europe when the emperor gave his cavalry officers champagne in celebration of victories. The officers would then use their swords to ceremoniously behead the bottles, according to Coral House experts. Napoleon, a lover of fine wine and Champagne, is famed for the quote: “Champagne! In victory one deserves it; in defeat one needs it!”

Butch Yamali, who owns the Coral House, Peter’s Clam Bar in Island Park and other local restaurants, said the idea to saber bottles came a few years ago when leftover champagne from weddings was taking up too much space in the Baldwin business. Esposito seemed to have a natural talent at it, and once opened 62 bottles in one minute, he added.

“It’s harmless and everybody has a good time,” Yamali said. “The only thing is, it’s a whole lot of wasted champagne.”

Originally planned to take place an hour before midnight on New Year’s Eve, the competition was moved to accommodate more challengers, Yamali said. Champagne was poured in a ten-foot-tall pyramid comprised of hundreds of glasses during the ceremony, which featured professionally trained Champagne swordsmen from Long Island restaurants.

Hugh Raiten, who works at his family’s restaurant, Jimmy Hays Steakhouse in Island Park, was among the challengers, but described himself before the event as an amateur with no intentions of winning. Though the novice opened a respectable 37 bottles in one minute, Raiten was more interested in marveling at Esposito as he pursued the world record he once held.

“It’s the most ridiculous thing on the planet,” Raiten said of Esposito’s uncanny talent. “It’s mind boggling to be honest with you.”

Other competitors included Jimmy Soehner, from Island Park’s Jordan Lobster Farm, and Rob Richards, of Sutton Place in Long Beach.

Raiten said sabering the bottles is as easy as it looks, but added that it is still pretty dangerous, and should be tried only after being instructed by an experienced bottle slicer. With food businesses bustling with customers this time of year, the competition is a time for fellow restaurateurs to get together and have some fun.

“Do I need to be sabering Champagne bottles three times this week in my busiest week of the year?” Raiten laughed. “Absolutely not…but I made time for it.”