University Club Charity Classic
$ 200.00
San Diego,

Charity Classic: 5 Chefs, 7 Courses, 1 Dinner
Featuring some of San Diego’s Top Chefs including our own Board Member Executive Chef Lance Repp

Monday, August 13, 2018 | 6:30 p.m. | $200++

Please join us for a philanthropic dinner at the University Club, benefiting Chef Celebration, Augie’s Quest, and the Employee Care Foundation. The University Club invites you for an exquisite seven-course dinner prepared by Executive Chefs from Chef Celebration. Our very own Executive Chef Lance Repp sits on the board of Chef Celebration and this cause is dear to his heart.

Charity Classic is a ClubCorp tradition that initiated in 2007 and spans all of ClubCorp country and business clubs around the United States. We invite you to support this national initiative on a local level. Donations welcome.

Chef Celebration
A nonprofit organization that strives to enhance the knowledge and potential and promising young chefs and lay a foundation of excellence for San Diego’s culinary future.

Augie’s Quest
A cure-driven effort focused on finding treatments and cures for ALS. All funds raised benefit the ALS Therapy Development Institute, the world’s largest ALS-dedicated drug development

The Employee Partners Care Foundation
Helps employee partners of the ClubCorp family who are in the midst of crisis such as home loss, death, illness, as well as domestic situations.

Click here to RSVP.

Registration required. Cocktail attire.
Call 619.234.5200 or text 619.870.1495


Lance Repp and the University Club Atop Symphony Towers team
Jim Phillips of Sysco San Diego
Mourad Jamal / Poseidon Restaurant
Shane Mcintyre / Herb & Wood
Steven Khamphouy


Potato crisp/whipped goat cheese/ quail egg/ sturgeon roe
– Chef Lance Repp

Peaches and cream
Fitzgerald Farms peaches/ lavender and sea salt ricotta/ baby watercress/ Concord grape vinegar
– Chef Lance Repp

Pork and beans
Heritage breed Prosciutto/ heirloom beans/pickled spring onion
– Chef Lance Repp

Hamachi crudo with hibiscus ponzu, jalapeño, red onion, avocado, seaweed, and masago arare
-Chef Shane McIntyre

Lemon pepper crusted Australian Chilean Seabass
Celery root silk/ Heirloom Cherry tomato/ fava beans/ lemongrass beurre blanc sauce
-Chef Mourad Jamal

24 Hour Sous Vide Prime Short Rib with Alpine Garden Herbs
Parsnip, Celery Root/ Yukon Puree/ Butter Poached Tri-Color Carrots/ Crispy Shallots
Red Wine Reduction/ Chimichurri
-Chef Jim Philips

Black tea mousse
Chiffon crouton/ pomegranate pearls/ chocolate tulle/ lemon basil
-Chef Steven Kamphouy

Including a paring from F&B director and Sommelier Brandon Boghosian

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