Sketchbook kitchen sundries
Events that Inspire
Savor the Extraordinary:
Where Comfort Food Meets Culinary Excellence!
Welcome to Sketchbook Kitchen Sundries where we are redefining the art of events with a passion for delectable dishes and elevated comfort food!
With our deep global experience, we've perfected the art of crafting menus that are as unique as your event. Our chefs are dedicated to sourcing the finest ingredients, ensuring every bite is a sensory journey filled with flavor, texture, and love.
Celebrate Together
Let Sketchbook Kitchen help you make your events unforgettable.
"In the end, it's not the years in your life that count; it's the life in your years." — Abraham Lincoln
APPROACH
Sketchbook Kitchen’s approach to food and catering is a captivating blend of heritage, innovation, and artistic flair. With an entrepreneurial spirit, Chef Drake curates bespoke tasting menus paired with local spirits, offering a unique and personalized dining experience. Drake's extensive global culinary exploration enriches his menus with a diverse array of flavors and techniques, providing guests with a culturally diverse and exciting culinary journey. His dedication to the collaboration of art and food infuses his events with a touch of creativity, making each dining experience memorable.
FRESH INGREDIENTS
Great ingredients are essential to great food! Whenever possible, Sketchbook Kitchen sources ingredients locally and collaborates with fellow chefs, ensuring sustainable and community-driven catering experiences. Furthermore, his community-centered approach underscores the importance of bringing people together around the table, making every event a celebration of food, culture, and connection.
PERSONALIZED EVENTS
At Sketchbook Kitchen, we're passionate about crafting personalized events that reflect your unique vision. Through close collaboration, we create extraordinary culinary experiences tailored to your needs, whether it's an intimate family gathering, corporate event, or grand celebration. Your event is a culinary masterpiece that tells your story, ensuring a truly unforgettable experience.
About the chef
Chef Drake Aldrich
Executive Chef & Owner
Drake Aldrich is a culinary virtuoso and artistic maverick, raised in the heart of the American South. He honed his craft alongside family legends and firebrand chefs.
By the age of 25, he commanded kitchens and ventured into the Manhattan food scene, thriving as a chef, educator, and entrepreneurial powerhouse.
He founded South Brooklyn Bottle Shop with a renegade group of artisans and delivered bespoke tasting menus paired with custom wine and local spirits to deliver a curated experience.
As the first Executive Chef at S.L. Green Realty, he crafted a custom kitchen and culinary program for the prestigious, private dining facility “Cloud 19” above Grand Central Station, which served industry titans and A-list luminaries. Chef Drake relentlessly researched top restaurants to develop an eclectic upscale culinary program.
Drake co-founded the Backatcha Collective in Brooklyn, bringing artists together and unleashing art exhibitions across the city.
In 2014, London beckoned, where he embarked on a gastronomic journey throughout the UK, Europe, and South East Asia. He put this extensive knowledge into practice leading the kitchen at 10 Greek Street a local, top-rated restaurant, in the heart of SOHO, London’s buzzy theater district. And opening Blixen, a popular, upscale Brasserie anchoring the historic Spitalfields Market where Drake received a Michelin Bib Gourmand.
During this time, fate led him to the artist Sean Rogg of The Waldorf Project, and he explored his new molecular gastronomy skills as the Food and Liquid designer for the project. They transformed raw factory spaces into an awe-inspiring, empathy-fueled sensory journey in both London and Sweden.
In 2017, a transatlantic leap took him to San Francisco, where he became Chef De Cuisine at Tawla, exploring and perfecting Eastern Mediterranean techniques and flavors. In 2019 Drake assumed the role of Executive Chef at Work of Art Catering, crafting unforgettable feasts for the interactive dining sensation, The Soiled Dove, and numerous artistic and corporate affairs in the Bay Area for an elite clientele.
He relocated to Louisville in 2020 and has enjoyed exploring local cuisine and culture with his family: wife, Ashli; daughter, Avalynn Tate; and pampered pooch, Boodles. After moving to Louisville, he expanded his skills by working in the butcher shop at Red Hog and has supported local chefs with key projects.