Dear Colleagues,

This month, the UBS Cooking School and community events calendars are packed with fun and engaging classes, events, and activations. Included are some delicious recipes for you to enjoy, as well as highlights of some of our Cooking School classes, Wellness Wednesday classes, and upcoming community events. Please join us for these exciting “Key Occasions.”

Regards,

The Community Management Team

This recipe was created using UBS’s own proprietary honey and chili powder from our offices in New York and India! With these sweet and spicy ingredients, we create a pan sauce that pairs beautifully with scallops or any seared fish or shellfish.

Seared Scallops with Honey-Chili-Lemon Pan Sauce

Serves 4

Ingredients:

1 ½ lbs (680 g) dry-packed jumbo sea scallops, abductor muscle removed, at room temperature

Kosher salt and freshly ground black pepper

2 tbsp (26 g) olive oil

1 small shallot, finely minced

A pinch of hot chili powder

1 large lemon

3 tbsp (44 g) fish, chicken, or vegetable stock or dry white wine

1 tsp (20 g) honey

About 4 tbsp (56 g) cold, unsalted butter (cubed)

Instructions:

1. To cook the scallops, place a large stainless steel skillet over medium-high heat and add a thin layer of oil. Gently pat scallops dry with a paper towel and season on both sides with salt and pepper. When the oil is hot and shimmering, add scallops to the pan spacing them out (do not overcrowd; cook scallops in batches if necessary). Cook undisturbed until golden on one side, about 2 minutes, then gently flip with a fish spatula and cook for 1 - 2 minutes until opaque and just firm to the touch. Remove to a paper towel-lined plate.
2. To make the sauce, discard all but a thin layer of oil; do not scrape brown bits from the pan. Return to medium-low heat and add the shallot. Sweat until aromatic, about 1 minute; season with salt, pepper, and chili powder. Add stock or wine and scrape any bits from the bottom of the pan. Bring to a simmer and cook until reduced by half. Stir in the zest and juice from the lemon and half of the honey; bring to a simmer, cooking for a minute or two until thickened. Add more chili powder to taste.
3. To finish the sauce, remove the skillet from the heat entirely. Add the cold, cubed butter a few pieces at a time, swirling the pan constantly. After the first addition of butter, taste the sauce and continue to gradually add butter and swirling until melted, tasting between additions until desired richness is achieved (you may choose not to use all the butter). Add more seasoning or honey to taste. Plate the scallops and spoon the sauce on top of the scallops; enjoy immediately.

I know I am not alone when I say I love corn season! While I appreciate the classic style of corn served on the cob, I also love to incorporate it into my recipes. Corn is starchy and makes a creamy and thick sauce when blended. Use this recipe below as a guideline, as you can add spices or other herbs. You can also skip the dairy and use olive oil instead of butter if desired. You may need to use more pasta water in this case, so be sure to have it ready when cooking.

Creamy Corn Pasta

Serves 4

Ingredients:

1 lb (453 grams) medium-sized pasta, such as shells, orecchiette, or cavatelli

Kosher salt and freshly cracked pepper

3 ½ cups (830 mL) fresh corn kernels, divided

¼ cup (59 g) crème fraîche, or sour cream

3 tbsp (42 g) unsalted butter

2 shallots, small dice

2 garlic cloves, minced

¼ cup (59 g) dry white wine

1 bunch of basil leaves or chives, sliced

2 oz (57 g) chèvre or shaved Parmesan

Instructions:

1. To cook the pasta, fill a large pot with water and season generously with salt; place over medium-high heat and bring to a boil. Add pasta and stir; return to a simmer. Cook pasta according to package instructions, until just al dente. Reserve 1 cup (236 mL) of pasta water. Drain pasta in a colander and let sit, tossing every few minutes to prevent sticking.
2. Place 3 cups corn kernels (reserve ½ cup/118 mL) and crème fraîche in a blender; add about 1/3 cup (79 mL) of pasta water. Blend on high until smooth, adding more pasta water as needed; set aside.
3. Place a high-walled skillet or wide pot on the stove over medium heat. Add butter and, when melted, add the shallots and reserved corn kernels. Season with salt and pepper and cook until soft and fragrant for about 2 minutes. Add minced garlic and stir continuously for 30 seconds. Pour in white wine and use a wooden spoon to scrape the brown bits on the bottom of the pan.
4. When nearly all the wine has evaporated, add in the blended corn sauce. Bring to a simmer, cooking until flavors are melded and the sauce is thickened; stir often to prevent sticking. Taste and season as desired
5. Add pasta, turn the heat to low, and heat the pasta through. Adjust with more pasta water, if needed. Remove from heat and stir in the basil or chives. Transfer to serving plates and garnish with cheese.

Join our talented trainers and enjoy a great workout in one of our group fitness classes. To sign up for the session of your choice, stop by the Fitness Center or email SH-WMUS-FitnessCenter@ubs.com.

Hours of Operation:

Monday – Thursday from 5:30 a.m. – 8:00 p.m. and Friday from 5:30 a.m. – 7:00 p.m.

Mondays:

• Yoga from 12:00 p.m. – 1:00 p.m.
• HIIT from 7:00 p.m. – 7:30 p.m.

Tuesdays:

• Pilates from 8:30 a.m. – 9:00 a.m.
• Strength & Conditioning from 12:15 p.m. – 1:00 p.m.

Wednesdays:

• Body Weight Tabata from 9:00 a.m. – 9:30 a.m.
• Indoor Cycling from 12:15 p.m. – 1:00 p.m.

Thursdays:

• Strength & Cycling from 12:15 p.m. – 1:00 p.m.
• QueenX Circuit from 1:00 p.m. – 1:30 p.m.

Fridays:

• Circuit Training from 9:00 a.m. – 9:30 a.m.
• Exos Signature Series: Pillar Strength from 9:30 a.m. – 9:45 a.m.
• Pilates from 12:45 p.m. – 1:45 p.m.

HIIT from 5:15 p.m. – 5:45 p.m.

This month, in partnership with MOSAIC, we’re celebrating Juneteenth and Caribbean American Heritage Month with the following menu items at the Café from 11:30 a.m. - 2:30 p.m.:

• June 2: In celebration of Caribbean American Heritage Month, the Chef Table will offer Saltfish Fritters, Curry Mayo, Plantain & Black Bean Salad, and Jerk Street Corn featuring recipes from My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island by Andre Fowles.
• June 17: In honor of Juneteenth, the Chef Table will serve Blackened Catfish, Spicy Haitian Pikliz (a spicy, slaw-like pickled condiment of cabbage, carrots, onions, and peppers), and Rice & Peas using recipes from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem by Marcus Samuelsson.

Join us for a month of amazing flavors, cultural appreciation, and tasty traditions. Don’t miss out - come hungry and celebrate with us! For more information, please visit goto\mosaicamericas

Don't miss Lincoln Harbor's annual Iron Chef contest on Wednesday, June 3 from 3:30 p.m. - 4:30 p.m. in Hawk's Nest A (seating area in front of the Cooking School)! This exhilarating event features our very own UBS Weehawken chefs Brian Gwinner (last year's Iron Chef winner), Eugene Twardowski, and Edward Ventura, along with chefs Jerrson Baker and Dariusz Naltner from our UBS Eleven Madison office. Each chef will be given one secret ingredient, followed by 30 minutes to create one dish. Each dish will be scored equally on taste, presentation, and usage of the secret ingredient.

No registration is required to be a part of the audience, so make sure to bring your colleagues and join us as the 2026 Iron Chef winner is crowned!

The UBS Cooking School offers in-person classes where employees can practice their cooking skills and prepare fantastic recipes designed by our onsite chefs. A few of our popular, upcoming classes are featured below:

June 2: Mongolian Beef Stir Fry

• 11:00 a.m. class
• 12:30 p.m. class

June 8: Classic Shrimp Scampi Pasta & Crusty Baguette

• 11:00 a.m. class
• 12:30 p.m. class

June 15: Bourbon Steak & Loaded Roasted Potatoes

• 11:00 a.m. class
• 12:30 p.m. class

June 18: Baby Back Ribs with Peach Jalapeno Glaze

• 12:30 p.m. class

June 29: Cilantro Salmon & Mango Black Bean Salad

• 11:00 a.m. class
• 12:30 p.m. class

Use this link to view more of our Cooking School classes: Cooking School

Whether you consider yourself a great chess player or have never played but want to learn, join our chess club launching this month! Starting Monday, June 8, we will meet twice a week on Mondays and Thursdays to enjoy friendly and competitive games of chess that you can join and play at your own leisure. Games will be hosted in Hawk's Nest A (seating area in front of the Cooking School) where all boards and pieces will be set up before you arrive. Please register below to be added to the Lincoln Harbor Chess Club Teams chat to stay informed and up to date.

Mondays: 4:30 p.m. - 5:30 p.m.

Thursdays: 1:30 p.m. - 2:30 p.m.

Register Here

Back by popular demand, join us for the return of Family Feud! Teams of 5 will compete for a prize for each member of the winning team - and the title of the new Family Feud champions. We will meet on Tuesday, June 9 from 4:00 p.m. - 5:00 p.m. in Conference Room #10 (second floor, 1200 Building). Spots are limited, so please be sure to register here!

Register Here

Every month, our Wellness Manager and registered dietitian Maya Billig (MS, RD, CDN) hosts informative virtual Wellness Wednesday classes. Don't miss this month's classes, be sure to sign up below!

• Virtual Wellness x Cooking Class - Citrus Seared Ahi Tuna & Basil Quinoa: Wednesday, June 10 from 11:00 a.m. - 11:30 a.m.
• Virtual Wellness Wednesday - Hydration Beyond Water!: Wednesday, June 17 from 10:00 a.m. - 10:30 a.m.

Virtual Wellness x Cooking Class - Thai Lobster Avocado Lettuce Wraps: Wednesday, June 24 from 11:00 a.m. - 11:30 a.m.

Is running on your mind as the days start to get warmer? Finish the workday strong with a group running session on the scenic Lincoln Harbor waterfront. Our weekly club is open to all skill levels, featuring multiple pace groups of runners, joggers, and walkers. Afterwards, be sure to stop by Hawk’s Nest A (seating area by the Cooking School) for our Hydration Station - a place to refuel with nutritious refreshments post-run. We will gather each Wednesday at 5:00 p.m. in the first-floor lobby and depart together as a group. Remember to bring a comfortable pair of running shoes, and please be sure to register below to stay updated and informed via Teams. Ready, set, go!

Register Here

Note: To use the locker room facilities in the fitness center you must have an active membership.

Our cafeteria continues to delight and surprise us all month long with several tasty offerings that will be available on the days listed below. Don’t miss out on these special items:

• June 10, 2:30 p.m. - 4:00 p.m.: For a delicious savory snack, stop by the Coffee Bar for Shrimp Tempura served with your choice of spicy mayo or ponzu sauce.
• June 17, 2:30 p.m. - 4:00 p.m.: A crowd favorite is returning - stop by the Coffee Bar for an indulgent warm Chocolate Chip Cookie!

June 24, 2:30 p.m. - 4:00 p.m.: The Coffee Bar will offer cups of freshly sliced strawberries served with a Nutella topping for a sweet afternoon treat.

Are you looking for a cozy activity to finish off the workday? Join our weekly knitting club which meets Wednesdays from 4:00 p.m. - 5:00 p.m. in Conference Room #2 (second floor, 1000 building), with our first session of this month taking place on Wednesday, June 3. This group will be led by an instructor with years of experience in different styles of knitting and crocheting. All materials will be provided and at the end of each session your work will be stored securely so you can pick right back up where you left off! All skill levels are welcome and instructional resources will be made available each session. As space is limited, we ask that you please register by emailing us here. In your email, please include some info on your skill level and what items you'd be interested in crafting.

Join us for a dazzling display of flags, jerseys, and even cultural attire as your UBS colleagues march through the Hawk's Nest in celebration of the 48 countries participating in the 2026 FIFA World Cup.

We ask that those representing a team wear either the jersey of the country's team, a shirt with the name/flag of the country, or traditional cultural attire from the country where appropriate. Small flags, banners, and posters representing the country are also encouraged.

The procession will lead us directly into the Mexico vs. South Africa Watch Party which will begin at 2:30 p.m. in the Hawk's Nest Library (adjacent to the Game Room). All registrants for the March of Nations will automatically be registered for the Watch Party.

Participants: If you would like be included in the walk to represent one of the 48 qualifying countries, please email us here no later than Friday, June 5 at 5:00 p.m. including the name of the country in the body of your email. We will gather in Conference Rooms 8 & 9 (second floor, 1200 building) beginning at 1:30 p.m., and the march will commence at 2:00 p.m. leading from the Conference Center into the Hawk's Nest.

Qualifying Countries: Algeria, Argentina, Australia, Austria, Belgium, Bosnia and Herzegovina, Brazil, Canada, Cape Verde, Colombia, Croatia, Curaçao, Czech Republic, DR Congo, Ecuador, Egypt, England, France, Germany, Ghana, Haiti, Iran, Iraq, Ivory Coast, Japan, Jordan, Mexico, Morocco, Netherlands, New Zealand, Norway, Panama, Paraguay, Portugal, Qatar, Saudi Arabia, Scotland, Senegal, South Africa, South Korea, Spain, Sweden, Switzerland, Tunisia, Turkey, United States, Uruguay, Uzbekistan.

Happy birthday to you! Join us each month to celebrate our UBS colleagues' special day together. For this festive occasion, we'll have plenty of birthday cake and of course, we'll all sing 'Happy Birthday'! We will celebrate June's birthdays on Thursday, June 4 from 12:00 p.m. - 1:00 p.m. in Hawk's Nest A (seating area by the Cooking School). To make sure you don’t miss out on the celebration, please register below:

Register Here

On Thursday, June 11 from 2:30 p.m. - 5:00 p.m., we will kickoff the FIFA 2026 World Cup in a grand fashion as we view the opening match between South Africa and Mexico. To compliment the event, we will be offering South African and Mexican inspired catering along with music, a polaroid photo booth, and more! This Watch Party will take place in the Hawk's Nest Library (adjacent to the Game Room) with the game displayed on our TVs and projectors. The Watch Party will be preceded by the March of Nations in which we will celebrate the 48 countries participating in this highly-anticipated sporting event. This will be the best World Cup Kickoff Party Lincoln Harbor has ever seen, so make sure to register below to secure your spot!

Register Here

Join us as we introduce a new sport to Lincoln Harbor's rooftop: Beach Volleyball! Beach volleyball, despite the name, is a style of volleyball that can be played anywhere with two players on each team. Find your teammate and compete to become Lincoln Harbor's first ever volleyball champions. This event will take place from 5:00 p.m. - 6:00 p.m. on Tuesday, June 16 on the rooftop pickleball courts. The courts are located on the 6th floor of the garage and can be accessed using the elevators on your left-hand side (facing the fitness center) or via the stairwell. Please be sure to bring proper attire including the appropriate footwear.

Register Here

Join us to celebrate Father's Day and the first day of summer with an Ice Cream Social! Don't miss this opportunity to meet and chat with colleagues over a tasty ice cream sundae. We will meet on Thursday, June 18 from 3:00 - 4:00 p.m. in Hawk's Nest A (seating area by the Cooking School). All are welcome to attend this event. Please register below so we know to expect you, we can't wait to see you there!

Register Here

Join our Book Club which will meet in-person on Tuesday, June 23 from 4:00 p.m. - 5:00 p.m. in Conference Room #10 (second floor, 1200 building) as we finish Boat Baby, a powerful memoir by NBC News anchor and correspondent Vicky Nguyen that we began reading in honor of Asian American, Native Hawaiian and Pacific Islander (AANHPI) Month in May. Blending heroism with humor, Nguyen shares her family’s harrowing escape from Vietnam and her extraordinary journey from refugee to reporter. This meeting will cover the second half of the book consisting of chapters 28 - 52. Complimentary books will be available for the first 15 guests registered using the links below. All other attendees are welcome to participate in the discussion via Teams and will be responsible for acquiring their own copy. To secure your copy, please sign up by 5:00 p.m. on Monday, June 15:

• Register Here: In-Person

Register Here: Virtual

Think you have what it takes to win an adult spelling bee? Pour your glass of rosé and gear up for lots of laughter as you and your colleagues compete to be the reigning spelling bee champion. For this f-u-n event in celebration of Pride Month, the words chosen will be relevant to LGBTQ culture and media! We will be meeting on Wednesday, June 24 from 4:30 p.m. to 5:30 p.m. in Conference Room #6 (second floor, 1200 building) where refreshments will be served. Be sure to purchase your ticket below, you won’t want to miss this!

Register Here

Soak Up the Sun – Safely!

Summer sunshine lifts our moods and fuels our bodies with vitamin D, but too much unprotected exposure to ultraviolet (UV) rays can cause serious harm; from painful sunburns to premature skin aging and an increased risk of skin cancer (the most commonly diagnosed cancer in the United States).

Protect yourself by:

• Applying a broad-spectrum sunscreen of SPF 30 or greater every day
• Reapplying every two hours when outdoors
• Wearing protective clothing and a wide-brimmed hat
• Seeking shade during peak UV hours; usually between 10:00 a.m. and 4:00 p.m.

Remember UV rays are present even on cloudy days and can reflect off water, sand, and pavement! So yes, sun safety is particularly important in the summer months, but it should be a year-round habit, not just a summer one.

How to Access Services:
All UBS (Non-Contractor) Employees can access our Health Center Monday – Friday from 8:00 a.m. – 4:00 p.m., schedule online via the MyPremiseHealth portal, or by calling your dedicated health center. No cost, 30-minute mental health consults are available with Behavioral Health. Telehealth visits carry no charge for both Primary Care and Behavioral Health all of 2026.

Smart Supplementation

Do supplements provide benefits beyond what a healthy diet already offers? For most healthy individuals, diets rich in fruits, vegetables, whole grains, lean proteins, and healthy fats provide essential vitamins and minerals, fiber, antioxidants, and other compounds that work together to support overall health. Nutrients from whole foods are more strongly associated with reduced risk of chronic disease, while supplements often show limited or inconsistent effects in disease prevention.

Despite this, many people take supplements believing in their specific health benefits. Magnesium and melatonin are commonly used for sleep, turmeric for inflammation, B vitamins for hair, skin, and nails, algae-based supplements for general wellness, and collagen for joint or skin health. While these can provide benefits in certain situations, the evidence fails to support the claims promoted online.

Supplements can still play a role when nutrient needs are increased or deficiencies exist, such as vitamin B12 for vegans or vitamin D for those with limited sun exposure. It is important to remember that more is not always better, as exceeding the FDA’s Recommended Daily Allowance (RDA) can cause toxicity or interact with medications. Supplements are less strictly regulated than medications, so checking for verification by the United States Pharmacopeia (USP) or NSF International (NSF) is recommended.

Overall, a “food-first” approach is recommended for health maintenance. Supplements can fill gaps, but a balanced, minimally processed diet is the most effective and sustainable way to meet nutrient needs.