On Saturday, Canyon Shadows Restaurant hosted a wine dinner featuring your chef's five-course menu paired with select wines from the Sonoran Wildflower Winery. The restaurant has a reputation for excellent service, and the chef is known for accommodating guests' dietary needs.
For this particular wine dinner, the third course was chicken cordon bleu. One hundred and twenty guests attended, and ten attendees had special dietary needs that were noted in their reservations. One of the guests, Ms. Alaina Smith, was identified as highly allergic to egg and dairy products, which were both ingredients in the chicken cordon bleu. The chef personally supervised the preparation of the special dishes for the ten guests with food allergies.
Service for the third course began at 7:30 p.m. The 10 people with dietary needs were served last. After taking a single bite of her meal, Ms. Smith immediately started to have an allergic reaction. She exhibited symptoms of anaphylactic shock as her throat began closing and she was having difficulty breathing. At that time, Ms. Smith discovered she had left her EpiPen in her coat in her car which was in valet parking. Fortunately, a server was able to obtain Ms. Smith's EpiPen and administer it while she waited for emergency responders. Ms. Smith was transported via ambulance to an area hospital for further treatment and observation. She was not admitted to the hospital and made a full recovery. Ms. Smith does not hold any animosity toward Canyon Shadows Restaurant or the chef.
After researching the incident, you learned that the dish the chef prepared for Ms. Smith did not contain any traces of egg or dairy, however, the server who delivered Ms. Smith's dish inadvertently picked up the wrong plate from the expo line—one that was prepared for a guest on a vegetarian diet.