Summertime always reminds me of delicious seafood and sweet tomatoes. This recipe is a great combination of both. This tomato butter is also great for sandwiches and spreads. It has always been a delicious treat for me, and this homemade crab cake is amazing topped with it. As I depart for mommy time I cannot wait to return and hear how much you enjoyed this recipe! Be well and see you in the fall!

Crab Cake
  • 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1-1/2 tsp. Dijon mustard
  • 1-1/2 tsp. Old Bay seasoning
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
Tomato Butter
  • 1 pint cherry or grape tomatoes (about 2 cups)
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • Crab Cakes: Drain the crabmeat and pick through it for shells. Put the crab in a medium mixing bowl and set aside. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers. Do not overmix. Sprinkle the breadcrumbs and the parsley over the mixture and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be loose. Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
  • Tomato Butter: Arrange an oven rack about 3 to 4 inches from the broiler element and heat the oven to broil. Place the tomatoes on a rimmed baking sheet and broil until the skins begin to brown and the tomatoes start releasing their juice, 6 to 8 minutes. Let the tomatoes cool to room temperature. While cakes are cooking, combine the broiled tomatoes, thyme, salt, and pepper in a food processor fitted with the blade attachment. Pulse about 10 times, until the tomatoes are finely chopped. Cut the butter into 1-inch cubes and add it to the food processor. Process until the butter is completely mixed in with the tomato mixture, about 30 seconds, scraping down the sides of the bowl as needed for even blending. Serve crab cakes topped with tomato butter and enjoy
-Chef Veronica

You likely know a lot about managing your nutrition, but that does not mean you are perfect all the time. And in fact, your good intentions might just lead to some common nutrition mistakes.

Here is how to avoid these missteps and get the biggest benefits from what you eat and drink:

  • Never Eating Late. Eating before bedtime can help if you are strength training, working out later in the day or want a little help falling asleep. So, while you still should not save the majority of your calories for late at night, don’t be afraid to get helpful nutrients closer to bedtime.
  • Not balancing your breakfast.  Eating breakfast is good, but a balanced breakfast is best. An abundance of carbs in the morning spikes blood sugar, which can affect your energy and mood, cause headaches, fatigue, and hunger. Including a source of protein and fat, which can be as simple as adding a half cup of Greek yogurt or a couple eggs, will stabilize your blood sugar.
  • Sugar-bombing in pursuit of antioxidants. Antioxidants can do a lot for your health and including them in your diet is a smart thing to do. However, sweetened juices and other sugary products offset the benefits. Choose anti-inflammatory and disease-fighting whole foods like berries, dark green veggies, and nuts.
  • Avoiding food groups. If you are thinking about a gluten-free, dairy-free, or low-carb diet, there should be a scientific reason for it. Only eliminate what you have a known allergy to. Trial and error can get you on the right track, but if you are still having issues, see a registered dietitian or medical professional.
  • Believing marketing claims. Reading food labels on packaging before eating the contents is a healthy first step. Be cautious not to get bamboozled by all the claims you see. Remind yourself it is all marketing, and do not be misled by the bright food labels yelling “natural,” “low fat,” and “detox”.

The UBS Cooking School has partnered with EXOS and the UBS Fitness Center to offer brand new wellness programming for our cooking school students. This July we begin a monthly collaboration featuring a “Mind, Body, Wellness” activation in the Hawk’s Nest, Weehawken, NJ. Dominick Filiciello, assistant program manager at the fitness center, will be demonstrating to the employees an “At your desk” work out that will keep your body moving all workday long. Join Dom on July 14th at 12:30PM for this amazing learning opportunity. See you there!

Summer is finally here, and so is the season for some of the juiciest fruits and freshest vegetables. The Cooking School features recipes that take full advantage of Summer’s seasonal and delicious bounty. Some of the superfood recipes featured this Summer include peaches, potatoes, sweet corn, tomatoes, and strawberries.
Who Knew? Just 10 small strawberries will give you your recommended daily allotment of Vitamin C.
Post Work-Out Snack. Every time you bite into a juicy summer peach, you are getting a dose of antioxidants, vitamins C and A, and potassium. Potassium plays an important role in regulating blood pressure and aids in muscle recovery after a workout.
On or off the cobb. Nothing says “summer” like snacking on a sugary sweet ear of corn. Though the debate rages on whether it’s a vegetable or a grain, one thing’s for certain—it’s definitely good for you. Yellow sweet corn has a bit of protein and fiber, plus magnesium and vitamin B6. Join us at the Cooking School this summer for some great classes featuring these delicious Summer Superfoods.

Click on the links below to sign-up!

July 18 Crab and Creamed Corn Chowder
July 25 Southern Peach Cobbler
July 29 Summer Strawberry Granita
August 12 Roasted Tomato Curry Galette
August 24 Late Summer Ratatouille
August 30 Heirloom Tomato Panzanella Salad

Hi Students!

My name is Dana-Marie Moore, I am the Brand-New Sous Chef here at the UBS Cooking School in Weehawken, New Jersey.

A little bit about myself…

Although born in New Jersey, I have lived and or worked in New York, Chicago, South Florida, and North Carolina. Each new place has given me great opportunity for growth in my career. I have always LOVED cooking and working with food. My work background includes restaurants, catering establishments, commissary kitchens, and as a private chef. During my free time, and especially before the pandemic I had the travel bug and had some amazing experiences tasting and cooking food from various countries around the world. My specialty is comfort food. I cook to create amazing food memories for the guest. Working in the cooking school has given me the tremendous opportunity to showcase and teach what I have learned over the years, and I cannot wait to share that with you all! Bon Appetit!

-Chef Dana
Achieving a healthier diet does not have to be and should not be accomplished overnight. Taking small steps towards healthier choices is a great way to diversify and improve your diet through a sustainable and satisfying way.

Unless you have a food sensitivity or allergy, there’s usually no need to remove certain ingredients from your diet altogether despite what the trends are and what your friends say. At the SAME time, you don’t need to eliminate gluten or dairy or any food group for that matter to enjoy gluten- or dairy-free alternatives. You might find that making one or two of these swaps is simply an effective way to include more variety in your meals.

Plus, knowing what ingredients make good replacements can increase the odds that you’ll use what you have in your kitchen, which can help you reduce food waste and avoid unnecessary grocery-store trips — all while enjoying nutritious, flavorful meals.

Join Wellness Manager Lauren Widawsky along with special guest Dom Filiciello, assistant program manager for the fitness center in Weehawken, NJ, on July 27th for a great presentation on “Flip Flop Food Swaps”.

Click the link here and sign-up for this can’t miss class.
After almost a 2-year departure from In-Person Cooking School classes, we are proud to announce that the UBS Cooking School is once again offering In-Person Classes! We have to first recognize and thank all of our virtual students that have been with us during the last 2 years. It has been amazing to connect with you through food and beverage. Your support has been fantastic, and we hope you all join us for the virtual classes we will continue to offer. 

In-Person classes will once again be held in the state-of-the-art UBS Cooking School in Weehawken, New Jersey. Classes will take place on Tuesdays and Thursdays @ 12:30PM, with an expanded schedule set for the Fall. Come join the Cooking School Team in-person and learn from our talented Chefs hands on with fellow co-workers. Sign-up now because classes fill up fast! Click below and learn from the best!

July 19 Shrimp and Orzo Salad
July 21 Jerk Chicken with Peach BBQ Sauce
July 26 Roasted Red Pepper Pasta with Crispy Fennel

August 4 Summer Cobb Salad with Avocado Ranch Dressing

August 11 Peach Hand Pies
August 16 Spicy Chicken Burrito Bowl

September 6 Arctic Char with Roasted Eggplant Caponata

September 13 Beef Satay with Peanut Noodles
September 27 Wild Mushroom RisottoNational Mushroom Month Celebration

Food sustainability is not just about food, but also about how the food is produced, distributed, packaged and consumed. Cooking is most sustainable when the ingredients are local, organic, plant-based, and seasonal. Eating Sustainably sourced food and produce can lower your environmental impact because the goal of sustainable food is to avoid diminishing natural resources.
Some tips to be more sustainable during the hot summer season:
  • Shop for food locally: Shopping locally for food helps to reduce food waste and it is also more sustainable. By purchasing food locally, there is less of a carbon footprint compared to shipping your food from elsewhere.
  • Avoid single use plastic (cups, plates, utensils): Since plastic is not biodegradable, it stays on our earth for generations. There are biodegradable cutlery options made out of wood, bamboo and starch!
  • Use a reusable shopping bag: Cut back on plastic bags by using a reusable bag. Since they are meant to be reused, they are built to be more durable than regular plastic bags. This is also the case for water bottles! Using a reusable water bottle can help eliminate over 150 plastic water bottles per person, per year!
Summer is in full swing, and that means most of us are firing up that backyard grill. If you are shying away from grilling, or just want a refresher course on the basics , the UBS Cooking School is here to help. Here are a few tips from the Cooking School to ensure excellent summer grilling.
  • Start with a clean grill. Don’t let last night’s salmon skin impart a fishy-char flavor to tonight’s chicken breasts. Use a sturdy metal brush to clean the grates in between uses. (This is easiest when the grill is hot.)
  • Avoid putting cold foods straight on the grill. Letting meat come to temperature on the counter for 30 minutes before grilling will help it cook more evenly.
  • Keep it simple! Managing numerous cook times for different proteins and veggies can easily become stressful, and it can result in errors and overcooking. Keep the protein options down as much as possible, and offer variety in some interesting side dishes, sauces, or condiments.
  • Use a meat thermometer. Unless you are a very experienced cook, it is hard to tell meat’s temperature merely by touching or looking at it. A quick check of the temperature from a thermometer will allow you to know the exact doneness of all your meats. Your confidence in grilling will skyrocket with this one $10 purchase.
  • Rest all meat! Allow the meat to sit undisturbed for five to 15 minutes after cooking, as this will allow the juices to redistribute. The bigger the piece of meat, the longer the rest time. Resting meat is an important key to juicy results.
Join the Cooking School for some great grilling classes all summer long. All your friends will be calling you the “Grill Master” before you know it. Click below to register.

July 22 Grilled Salmon with Mango Salsa
July 27 Lemongrass Skirt Steak Skewers

August 10 Grilled Steak with Scallion Gremolata
August 25 Buffalo Turkey Burgers
August 29 Hawaiian Chicken Skewers

September 1 Grilled Pork Chops with Apple Chutney

September 7 Chicken Souvlaki Skewers

Every year from September 15 to October 15, Americans celebrate National Hispanic Heritage Month by appreciating the community’s history, heritage, and contributions of the ancestors of American citizens who came from Mexico, Spain, the Caribbean, and South- and Central America. Hispanic Americans have been integral to the prosperity of the U.S. Their contributions to the nation are immeasurable, and they embody the best of American values. The Hispanic American community has left an indelible mark on the U.S. culture, economy, and of course, cuisine.
A very important date... September 15th is significant because it is the anniversary of independence for Latin American countries Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua.
Melting Pot…Hispanic and Latino Americans amount to an estimated 17.8 of the total U.S population, making up the largest ethnic minority.

The UBS Cooking School celebrates National Hispanic Heritage Month on September 26 with a classic Mexican inspired recipe, enchiladas. These enchiladas will feature a seasonal filling of sweet potato and black bean, which is bound to be delicious. Join Chef Dana for this celebration of Hispanic Culture and Cuisine. Click the link here and sign-up for this fantastic experience. Salud!
September in the UBS Cooking School is bound to be a delicious month. With the calendar soon flipping into the Fall months it’s time to start thinking about all things Autumn. Early fall is an opportunity to savor all those local seasonal fruits and vegetables we have come to know and love. From pumpkins to pears, sweet potatoes to squash, and apples to brussels sprouts, the Cooking School features recipes all September long that are sure to take full advantage of classic fall flavors. And speaking of local flavors, the UBS Cooking School also celebrates National Honey Month with an in-person butternut squash soup class featuring honey straight from the 6th floor roof deck at the UBS campus here in Weehawken, NJ! Sign-up for the class below and taste the delicious local honey.
How Many? There are over 7,500 cultivated varieties of apples in the world, and 2,500 of those varieties grow in the United States. How about them apples!
Before he was famous... General George Washington was a prolific sweet potato farmer before becoming the 1st President of the United States. Hamilton who?
They’ve been around… In North America, the pumpkin’s roots run deep. In fact, the pumpkin been successfully grown in the region for more than 5,000 years! It’s a classic fall favorite that’s also a Halloween and Thanksgiving staple. Pass the pie!

Join us at the Cooking School this September for some great classes featuring some delicious early Fall favorites. Click on the links below to sign-up!

September 9 Wild Mushroom and Gruyere Quiche

September 12 Drunken Pear Salad with Blue Cheese

September 22 Spiced Butternut Squash and Apple Soup

September 29 Coffee Rubbed Steak with Shaved Brussels

“Chocolate Covered Strawberries”
By Carol Gruba

Day Job: Senior Client Service Associate
Role Location: Saint Cloud, MN
Date Joined UBS: February 2019

“I wish I lived in Weehawken, NJ to have the opportunity to watch and learn in person from the fabulous UBS Cooking School Chefs. I enjoy watching the demonstrations and have had the opportunity to cook along from home many times. I learned many tips and tricks from the chefs on how to better prepare and cook food, as well as some great recipes to use at home. Thank you, UBS, for this opportunity!”


Think your finished dish looks “Picture Perfect”? With so many great class pictures being emailed to the chefs every day, we figured it was time to recognize some of those stellar shots every month. All you must do is email us a shot of your finished dish and be entered to win a UBS 3-Keys logo apron! Use the email link here, and see if your shot has what it takes…

Bon Appetit!


Scan below and leave a comment on anything you would like to see in our Cooking School!