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EVENTS + CORPORATE + WEDDINGS


A FULL SERVICE CATERING AND EVENTS COMPANY

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EVENTS

From private catering to small luncheons, we can provide clients with a wide range of service options that can accommodate any amount of people

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CORPORATE

Over the last 10 years, we have delivered top service to clients such as Target, Macy's, Cumulus Radio, and many others.  

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WEDDINGS

Our company was built servicing brides-to-be in all facets of the wedding event.  From securing the location to the reception, 8LL can aid in all aspects of this beautiful event.  

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EVENTS + CORPORATE + WEDDINGS


A FULL SERVICE CATERING AND EVENTS COMPANY

-------------------------------------------------------------------------

EVENTS

From private catering to small luncheons, we can provide clients with a wide range of service options that can accommodate any amount of people

+

CORPORATE

Over the last 10 years, we have delivered top service to clients such as Target, Macy's, Cumulus Radio, and many others.  

+

WEDDINGS

Our company was built servicing brides-to-be in all facets of the wedding event.  From securing the location to the reception, 8LL can aid in all aspects of this beautiful event.  


Our Range

8LL offers a vast range of food choices for any event.  No want or desire is off limits.  We are capable of providing services for events as small as 20 guest and as large as 3000 guest.  During the initial contact, we will cover all aspects of your event needs and provide an estimate for those product and services within 2 days of initial contact.

 

For quick answers to questions regarding food options and prep times, contact management@8lavenderlane.com


Venues

Throughout Nashville and other surrounding areas in Tennessee, we can provide assistance with all of your venue needs.  You can allow us to handle all venue negotiations or bring us on to cater a venue already booked.

Libations

We work closely with multiple vendors to accommodate your needs for spirits, wine, liquor, and beer.  Once the food menu is created for your event, 8LL will then provide the proper spirit pairings for your food menu.

Custom Menus

Each event is unique.  8LL will create custom menus for any theme or need for its clients.  We will can go as far as creating a menu based around old family recipes.  The more creative, the better.

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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

Eat Together + Celebrate Together + Remember Together.  

No event, wedding, or party is complete without the proper strategy in the areas of food, drink, hospitality, entertainment and environment.  We major in food but caterer to all event needs.  From tent rentals, photography, event planner, food, drink, alcohol, parking valet, music, amenities, etc., 8LL assists every client with a complete checklist of services needed to execute a proper event.

 

Check out the menu link below to view our services and sample menus.  

View the full menu →

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The Kitchen


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The Kitchen


Debbie Sutton

Owner, EXECUTIVE CHEF

  • Owner 8 Lavender Lane
  • B.S. in Culinary Arts Management
  • Certified Executive Chef through the ACF
  • 30 years of restaurant management / chef experience

Chef Debbie Sutton has 30 plus years of cooking and restaurant management experience. Growing up in New York, she had the opportunity to experience a melting pot of cuisines. Food always played an important roll in her upbringing from having a father that has a passion for cooking, one Grandmother that is a self taught baker, another Grandmother from France that was a wonderful cook, and a Mother that embraced and shared her German heritage through family favorite recipes.

Debbie started her culinary career in the fast food circuit, quickly moving into a variety of management positions. In 1999 wanting to offer more, she and her Father chose to open their own café’ and catering business in White House, TN.  Since then she has obtained a B.S. in Culinary Arts Management, is a Certified Executive Chef through The American Culinary Federation, and holds a Professional Training SAS Certificate through Provincia di Terni, Regione dell’Umbria.

She spent over 3 months studying under and working with Chef Lorenzo Polegri in Orvieto Italy. Chef Polegri, being the most celebrated European chef at the James Beard House, was integral in insuring that the knowledge Chef Sutton brought back to the states would be relevant and could be easily incorporated into her own catering business.

Catering has allowed Debbie to live her dream, with her love for people and food, with creativity leading the way. Her unwavering dedication to each client is something to be noticed.

Eric Logan Reed

CHEF DE CUISINE

Growing up in Chattanooga, TN, Eric began cooking on the countertop of his grandmother’s kitchen. Between her and his mother Diane, he became inspired by food from a very young age, constantly hovering around the kitchen for something to do and learn about. After attending a few culinary classes at Johnson & Wales in Charleston, SC at the age of 12, he found his calling in the hospitality industry.

A few years later he got his first restaurant job in Chattanooga at Easy Bistro, one of downtown’s premier restaurants where he found his passion in classical European cuisine. Upon moving to Nashville, Eric began attending the Art Institute of Tennessee where he won the Best Teen Chef Competition and began working at Park Café in the West Nashville/Sylvan Park area. It was in college where he met Chef Debbie Sutton and became inspired by her creativity and charisma.

Eric sought influence from the youngest three Michelin Starred Chef, Marco Pierre White, and the Godfather of Molecular Gastronomy, Ferran Adrià. Combining White’s Classical French Cuisine and Adrià’s Surreal Modernism, Eric is constantly studying and learning more and more about everything food related. Debbie Sutton and 8 Lavender Lane have been his outlet for creative expression through food.

Eric hopes to eventually bring the nouveaux riches of modern food and the classique food of Traditional Europe to a location in Nashville as a way expressing his culinary inspiration.

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