Got leftover champagne from your new year's eve party? Here's a list of websites offering suggestions on what to do with that champagne. Apparently it's a great ingredient with seafood. This sounds particularly awesome:
Chef Bryan Voltaggio from Volt in Frederick, Md., suggests putting leftover champagne in an ice-cream maker. The resulting sorbet will have a bubbly effect and can be served atop raw oysters for brunch.
Mmm. This makes me want to go to Balthazar for some oysters!!!