Experimentation in the untrained, home kitchen often leads to disastrous results, from atomic smoke clouds in the oven to sunken soufflés and spoilt sangria. Instead of getting yourself into such a pickle, leave it to the pros to take you (step by meticulous step) through these gourmet recipes. Although the ingredients may look daunting, the superior chefs and bartenders at these three Sarasota institutions host in-house classes that will have you measuring, shaking and whisking with the best of them, ready to wow friends and show up family with your edible expertise and delectable libations.

Intro to Mixology—State Street Eating House and Cocktails

State Street Bar Manager Topher Nalefski knows his stuff. Armed with a battalion of juicers, shakers and top-shelf spirits, he teaches class-goers the ins and outs of each drinks’ flavor profile, proper mixing techniques and the importance of a good garnish, and also proves to be a wealth of knowledge on a range of topics including, but not limited to: how the Mexican government controls their tequila quality; the tripartite makeup of home-made hooch; and the torrid history of gin and brandy during World War I. In short, this class is super fun. In one class, Nalefski runs through the process of crafting four summer-forward cocktails, but he will also host how-tos centered on rum, whiskey or your choice of booze. When gathering your mix, “always start with sweet,” he says. “Then move on to the citrus, then the spirit.” The most important thing to remember according to Nalefski: “Measure everything out. Mixology is like baking, not cooking—you need an exact recipe to make a well-rounded cocktail.”

State Street, 1533 State St., Sarasota, 941-951-1533.

Cooking with Arthur—Pomona Bistro & Wine Bar
Pomona Bistro co-owners and chefs Ryan Boeve and Arthur Lopes have led the pack in the Sarasota culinary scene for the past 17 years; beginning with Zoria, and now with Pomona and the just-opened Lila, the duo continues to raise the bar for the area’s fine-dining standards. Lopes has been cooking professionally for 40 years, and felt the urge to share his knowledge with fellow gourmands—thus Cooking with Arthur was born. Though Lopes officially holds the reins to all things pastry at his restaurant, he offers subjects that run the gamut, with classes tailored to the demands of each group. “I’ve taught people how to make chicken au jus—we break down the chicken, sauté the legs and the breast and make stock,” Lopes says. “We’ve done butchering, consommé and broiled Maine lobster.” For a pastry class, participants follow Lopes into his spic-and-span kitchen. A fresco of Pomona, the Roman goddess of fruit, gazes demurely over the scene as students watch Lopes de-seed pungent vanilla pods and juice an enormous orange in preparation for the Vegan Chocolate Coconut Tart, his subtle New England accent guiding them through the blending, molding and, finally, caramelizing. You will leave class with the exact recipe to try at home, a glass of wine and a full belly.

Pomona Bistro & Wine Bar, 481 North Orange Ave., Sarasota, 941-706-1677.

Wok with Chef Lam Lum—Taste of Asia
At Taste of Asia’s perennially full cooking classes, Chef Lam Lum teaches you how to prepare dishes you can’t pronounce. Larb Gai and Nam Sod are among the traditional Southeast Asian staples whipped up by Chef Lum, classes consisting of multiple Thai, Lao or Vietnamese delicacies, each more savory than the next. One class gravitates around a tangy green papaya salad. Along with the recipe, participants take home a treasure trove of tips about the fruit, such as the traditional method of preparation versus the modern technique, two other salads that take the same style of prep and the health benefits of the green papaya—did you know it contains more Vitamin C than an orange? Chef Lum stands at a podium encircled by seated guests, instructing participants as they fashion the two complementary dishes—Larb Gai, a traditional Southeast Asian chopped chicken salad with fresh herbs and Asian spices and Nam Sod, another traditional salad with peanuts and pungent ginger. Included in the take-home other than the food itself (if there is any left) is a sheet of “Did you knows” detailing nutritional info and countries of origin—scroll down to the end and you’ll even get a lesson in the Lao language (mou=pork).

Taste of Asia, 4413 South Tamiami Trl., Sarasota, 941-923-2742.