Complaints

The complaint text that is displayed might not represent all complaints filed with BBB. Some consumers may elect to not publish the details of their complaints, some complaints may not meet BBB's standards for publication, or BBB may display a portion of complaints when a high volume is received for a particular business.

• Initial Complaint

  Date:07/14/2025

  Type:Product Issues
  Status:

  AnsweredMore info

  Complaint statuses

  Resolved:

  The complainant verified the issue was resolved to their satisfaction.

  Unresolved:

  The business responded to the dispute but failed to make a good faith effort to resolve it.

  Answered:

  The business addressed the issues within the complaint, but the consumer either a) did not accept the response, OR b) did not notify BBB as to their satisfaction.

  Unanswered:

  The business failed to respond to the dispute.

  Unpursuable:

  BBB is unable to locate the business.

  I am filing a complaint regarding a deeply unsafe and unprofessional experience with Sam Kanter Events in **********, **, which caused significant illness and financial burden. I hired Sam Kanter Events for a private dinner and paid approximately ******** for what was promised to be a safe, high-quality culinary experience. What we received was far from that and posed serious health risks.The chef stated during the dinner that he is not currently a working chef and had not worked professionally in years. The food preparation was clearly unsanitary, and the ingredients used were questionable. After the dinner, both I and my pregnant sister became sick. I am immunocompromised and required a $300 IV treatment the next day due to severe gastrointestinal distress and dehydration from vomiting all night. My sister, who is in a high-risk category due to her pregnancy, also experienced concerning symptoms. This added an incredible amount of stress and concern for both of our health and ********* addition, some of the foodincluding foie graswas undercooked, and the chef left behind a container of visibly rotten peas he had used in one of the dishes. This shows a complete lack of regard for food safety standards.I contacted the organizer, *** Kanter, to share my concerns, but no, accountability, or resolution was offered. There was no refund or gesture to make the situation right.I am seeking a formal record of this complaint and a full or partial refund. Most importantly, I believe this must be documented to prevent othersespecially those who are immunocompromised or pregnantfrom being exposed to similar health risks.

  Business Response

  Date: 07/21/2025

  Thank you for the opportunity to respond to this complaint.

  *** was referred to me by a family I have catered for before to rave reviews. I was informed that *** had been getting sick for months and was on a very specific elimination diet to determine what was causing the illness, she also expressed this to me directly.

  I diligently discussed the options with the Chef I was working with on this event and we both felt confident we could adhere to a tasting menu including her restrictions: vegan, gluten free, no potatoes, no sweet potatoes, no turmeric, as well as pregnancy restrictions for another guest.

  As anyone with food service experience is aware, these restrictions are incredibly challenging to adhere to, but we did just that. Both Chef and I bent over backwards to make this experience successful for the guests. I sent a full menu and corresponding allergy menu to ***, who gleefully approved the offerings. We were informed of this event 8 days prior to service.

  Onsite service went swimmingly with incredible feedback from the guests. "10 out of 10" was a direct quote, guests were incredibly polite and thankful, I wrapped up extra of courses per request so the guests could finish them later. Chef also left a few of the extra ingredients as we know ***'s journey has been challenging and we offered some items that fit into her strict diet.

  The Chef also made a bit extra of each course for me to try, I ate everything the guests consumed that evening. I have extensive food experience, every ingredient was high quality, fresh, and delicious.

  Shortly after the event, I receive an email from *** telling me she got sick after dinner and asking for an ingredient list. I was traveling for an event, but immediately contacted the Chef to create a detailed ingredient list for *** so we could all determine what happened here. We followed the list to a T, all ingredients were fresh and dutifully prepared. We double checked every ingredient and couldn't find an issue on our end, I thought it was a good opportunity to nail down what has been causing the sickness since it clearly was within the meal, but not eliminated from her diet - seemed like a good learning opportunity.

  Once the initial email came in regarding her getting sick, ***'s attitude completely changed. She erratically sent email after email with a new complaint each time. Now she didn't like the menu she approved. Now the peas were spoiled (everyone at the house, including myself, consumed those peas, they were in everyone's dish). Now the foie was undercooked. It was incredibly confusing to receive opposite feedback from what we had received onsite.

  *** wanted to set up a call which I, of course obliged. I apologized to *** profusely that she got sick and explained I wanted to assist in determining what could have caused it. I explained the difference between catering and restaurant food sourcing, I explained that often Chef's move on from kitchen roles into food distribution and how this does not make them any less qualified for this role, I explained how important my business is to me and how important I was taking her feedback. Unfortunately, I'm not sure *** ***** any of these things as she was talking over me the entire phone call.

  I also explained how if she had any issue with the food, I would have done anything I could to remedy it onsite. The foie was perfect in my opinion, could someone prefer it be cooked more? of course. We could have accommodate those requests while we were there if we received that feedback, but the foie was not undercooked, the peas were not spoiled and there was no ingredient served that was restricted per the list we received. 

  *** expressed she was expecting a refund on both the vegan meal as well as the meal for the pregnant person. As we delivered not only what we promised, but well above and beyond to ensure a special experience, it did not feel this refund was a valid request. If there was any issue with the food that we served, if we accidentally served something she couldn't eat, or if there was an error made on our part, I would have gladly taken accountability for our part, but we diligently proved that was not the case. *** communicated she thought what made her sick was a processed ingredient in whole foods vegan ice cream. There was no communication that *** could not consume any ingredient in that ice cream - I also tried to explain to her that many vegan replacement items are processed, as the items (ice cream for example) are not naturally vegan - she told me this was not true.

  I completely understand why *** is upset - having incredibly limiting dietary restrictions as well as an adverse reaction to so many foods, it must be incredibly frustrating. I understand this and one of the reasons we went to great lengths to create a beautiful and safe experience for her. What I don't understand however, is why she thinks this was something caused by mismanagement on my end, it absolutely was not, and there is no evidence to support it was.

  *** has gone to great lengths trying to ruin my reputation with reviews and complaints, all of which conveniently leave out that she had been getting sick far before we ever met, which is why she had these dietary restrictions in the first place, it's very confusing behavior to me. I have been a business owner for 12 years and have never experienced a client reaction quite like this. I take great pride in what I do, this event was no exception and I strongly stand behind the product and experience we provided. I have received only positive feedback from catering from other clients and feel this anger and disdain is misdirected.

  Customer Answer

  Date: 07/21/2025

  Better Business Bureau:I have reviewed the response submitted by the business and have determined that the response does not satisfy or resolve my issues and/or concerns in reference to complaint # ********. Please add your rejection comments below; if you do not provide any details, your complaint will be closed as Answered. 

  Businesses and Customers should be civil, courteous and polite in their responses to complaints. It is important to remain professional and productive when participating in the BBB complaint process.
  
  

  
  Thank you for the opportunity to respond.
  
  
  While I appreciate that some effort may have gone into planning the meal, it does not change the outcome: both I and my pregnant sister became ill after the dinner. I am immunocompromised and required medical treatment the following day. That alone should signal that something went wrong whether due to mishandled ingredients, poor food safety, or miscommunication regarding components in the meal.
  
  
  Yes, I have ongoing health issues, and thats exactly why I took the time to clearly communicate my dietary restrictions. That does not mean I should expect to get sick from a meal that was guaranteed to be safe. **** characterization of my health situation is inaccurate. I am not on an elimination diet to determine what was causing illness. I have specific, known food sensitivities and provided a clear list of restrictions, which were supposedly accommodated. Referring to my concerns as erratic is dismissive and unfair. I was not erratic I was sick, scared, and trying to understand what went wrong.
  
  
  I approved the menu under the assumption that it would be prepared safely by a current, professional chef. At the dinner, we learned the chef hadnt worked as a chef in years. This was never disclosed and would have changed my decision. I also attempted to request a change to the foie gras hours after approval, but *** did not respond until two days later to tell me it was already ordered. That was not communicated in a timely or transparent manner.
  
  
  Furthermore, the dessert that was served was not what was listed on the approved menu and consisted of store-bought packaged items, not what was expected from a professionally catered dinner. The peas that were used in a bag were left behind in our kitchen and had a sour, rotting smellby the next day. The foie gras served was undercooked and unappetizing to multiple guests. These are not minor issues; they raise serious concerns around food safety and integrity.
  
  
  As for feedback onsite, we did not express any complaints during the meal because the chef was physically present in our home, just 10 feet away, and it was a family members birthday. We did not want to disrupt the atmosphere. That does not mean we were happy with the meal, it means we were being polite under uncomfortable circumstances.
  
  
  I want to be very clear: I never requested a full refund. I asked for the vegan meal and the meal prepared for the pregnant guest to be refunded, as those were the ones that caused distress. I have only spoken out publicly and contacted the BBB because the situation was not handled with humility or sincerity. Instead, my medical history has been weaponized to dismiss my valid concerns.
  
  
  If this event was too much to execute safely in the time provided, *** should have declined the booking, rather than accepting it and placing the blame on the client afterward. I wouldnt wish this experience on anyone else.
  
  
  This is not about revenge or reputation, its about accountability. A professional event planner should take food poisoning complaints seriously, investigate thoroughly, and respond with appropriate concern for client health. Instead, *** chose to deflect, minimize, and now publicly attack the customer who became ill.

  
  This pattern of behavior raises serious questions about **** commitment to basic food safety standards and professional accountability. Sam Kanter Events failed to meet basic standards of food safety and client care, and I stand by my complaint.

  Regards,
  Mia 
  

  
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