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 delicious recipe from Chef Jerome Grant's Sweet Home Café Cookbook: A Celebration of African American Cooking gives you an epic Creole spice mix that you can use on everything from veggies to steak, and anything in between! While the frying of the fish is fairly simple, it is important to focus on the cooking process to get the best results.

Creole Fried Fish

Serves 4

Ingredients:

1½ cups (188 g) of all-purpose flour

4 tablespoons (68 g) of Creole spice blend (recipe below)

½ teaspoon (2 g) of kosher salt, plus more for seasoning fish

1 pinch cayenne pepper

Four 1-pound (454 g) of croaker, porgy, spot, or other panfish, heads cut off, scaled, gutted, and gills removed

1½ cups (326 g) of vegetable oil, for frying

Lemon wedges, for serving

Instructions:

1. In a medium baking dish, mix the flour, Creole Spice Blend, salt, and cayenne until well blended.
2. With a few paper towels, dry the cavities of the fish. Pat the skin dry as well, and season the cavity and exterior of each fish with salt. Dredge the exterior of each fish in the seasoned flour to coat well.
3. Pour the vegetable oil into a large cast-iron skillet and heat to 350 °F (177 °C) on a deep-frying thermometer (or use a tabletop deep fryer).
4. Fry the fish in the hot oil for about 4 - 5 minutes, turning once until crisp, the flesh flakes, and the fish is opaque. Transfer to a platter lined with paper towels to drain off the excess oil. Serve hot with lemon wedges.

Creole Spice Blend

Makes 1 cup

Ingredients:

2 tablespoons (34 g) of sweet Hungarian paprika

¼ cup (71 g) of celery salt

2 tablespoons (34 g) of fine sea salt

2 tablespoons (34 g) of ground black pepper

2 tablespoons (34 g) of garlic powder

2 tablespoons (34 g) of onion powder

1 tablespoon (17 g) of ground allspice

4 teaspoons (23 g) of cayenne pepper

Instructions:

1. Warm a nonstick skillet over low heat. Add the paprika and lightly toast to develop its full flavor. Actively stir the paprika for 3 minutes, making sure not to allow the spice to burn. Transfer the paprika to a small bowl and let cool.
2. Once the paprika has cooled to room temperature, whisk in all the remaining ingredients until well mixed.
3. Transfer to an airtight container. The blend will keep for up to 3 months.

Crab Cakes are fun to make at home: you can customize the seasonings and the patty size, and the value is better than buying pre-made crab cakes. The chilling step is important to help prevent the cake from splitting during cooking, so be sure not to skip it! Please enjoy this tasty recipe from Chef Jerome Grant's Sweet Home Café Cookbook: A Celebration of African American Cooking.

Maryland Crab Cakes

Serves 6

Ingredients:

2 pounds (907 g) of jumbo lump crab meat, preferably True Blue certified crab
2 large egg yolks

1 ½ tablespoons (20 g) of mayonnaise, homemade or Duke’s

2 teaspoons (27 g) of Dijon mustard

1 tablespoon (17 g) of Old Bay seasoning

2 teaspoons (10 g) of freshly-squeezed lemon juice

1 dash of Tabasco sauce

1 dash of Worcestershire sauce

½ teaspoon (2 g) of sea salt

½ teaspoon (2 g) of cayenne pepper

1 ½ cups (188 g) of plain breadcrumbs

½ cup (109 g) of vegetable oil

2 tablespoons (27 g) of unsalted butter

Lemon wedges, for serving

Instructions:

Pick through the crabmeat to remove any pieces of shell. Be careful not to break up the lumps of crab excessively, and set aside the meat in a large bowl.

1. In a small bowl, combine the egg yolks, mayonnaise, mustard, Old Bay seasoning, lemon juice, Tabasco, Worcestershire, salt, and cayenne, whisking until well-blended. Spoon the mixture over the crabmeat and gently mix until the meat is coated, being careful not to mash or break up the meat. Gently form the crab mixture into twelve 3-oz (85 g) discs.
2. Spread out the breadcrumbs on a large plate. Lightly coat the crab cakes with the crumbs. Transfer the cakes to a platter and cover with plastic wrap. Chill the cakes in the refrigerator at least 1 hour before cooking.
3. In a large nonstick skillet, heat the oil and butter over medium heat. When hot, work in batches to avoid crowding, add the crab cakes to the pan and cook, turning once until golden brown for about 4 minutes on each side. Serve hot with lemon wedges.

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-Raleigh-FitnessCenter@ubs.com

Hours of Operation:

Monday – Friday: 6:00 a.m. – 8:00 p.m.

Mondays:

• Yogalates from 12:05 p.m. - 12:45 p.m.

Tuesdays:

• Exos Signature Total Conditioning from 7:30 a.m. - 8:00 a.m.
• StrongHER/Strictly Strength from 1:00 p.m. - 1:30 p.m.
• Strength and Conditioning from 5:00 p.m. - 5:45 p.m.

Wednesdays:

• HIIT & Core from 12:05 p.m. - 12:45 p.m.
• CrossHIIT from 5:00 p.m. - 5:45 p.m.

Thursdays:

• Tabata Bootcamp from 1:00 p.m. - 1:30 p.m.
• Strength and Conditioning from 5:00 p.m. – 5:45 p.m.

Who has a birthday in February and is ready to celebrate? During each month, we host a Birthday Bash, complete with cake and a cheerful rendition of "Happy Birthday" sung to all of our co-workers with birthdays within the month. Our next celebration will take place on Thursday, February 12 from 3:00 p.m. - 4:00 p.m. in the Wolfpack Room. Please register below to secure your spot:

Sign Up Here

In celebration of Valentine’s Day, our cafeteria is hosting a special pre-order sale featuring chocolate-dipped strawberries and red velvet cupcakes! Orders need to be placed by Tuesday, February 10 for pickup on Friday, February 13 at the Coffee Bar from 11:30 a.m. - 2:30 p.m. To place your order, please visit the café to complete a pre-order sheet or use the Thrive app.

• Box of 6 Chocolate-Dipped Strawberries: $14.00
• Box of 2 Red Velvet Cupcakes: $7.00

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: Middle Eastern Spice Crusted Chicken: Wednesday, February 4 from 11:00 a.m. – 11:30 a.m.
• Virtual Wellness Wednesdays - Leveraging Nutrition, Exercise for Heart Health (Co-Taught By Fitness Specialist Enrique Camacho): Wednesday, February 11 from 10:00 a.m. - 10:30 a.m.
• Virtual Wellness x Cooking Class - Hearty & Low-Sodium Chili con Carne: Wednesday, February 18 from 11:00 a.m. - 11:30 a.m.

Virtual Wellness Wednesdays: Beyond Black and White - The Rainbow Zone of Wellness: Wednesday, February 25 from 10:00 a.m. – 10:30 a.m.

The UBS Cooking School offers free, virtual classes daily 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:

February 12: Lunar New Year Dumplings (Vegetable or Pork)

• 11:00 a.m. class

February 13: Decadent & Velvety Chocolate Tart

• 11:00 a.m. class
• 12:30 p.m. class

February 24: West African Chicken Mafe

• 11:00 a.m. class

February 27: Chef Sydney's Favorite Chicken Cutlets

• 11:00 a.m. class
• 12:30 p.m. class

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

Bring your team spirit (and creativity!) to the Raleigh Fan Zone! Stop by during the lunch hour to design your very own gameday sign - whether you're cheering on your favorite team, star player, or favorite Olympic sport! We'll have all the supplies you need, from eye-catching paints to fun stencils and stickers. Join us on Tuesday, February 17 from 12:00 p.m. - 1:00 p.m. in Alfred Escher Auditorium C to create your signs. We'll leave them to dry throughout the day, and then you can return to pick them up any time from 3:00 p.m. - 4:00 p.m. to take them home. Please be sure to register for this event here, you won't want to miss out!

Sign Up Here

Look no further for the perfect Valentine's gift for yourself or a loved one! Paint & Sip is back at our Valentine's event this February, and this event is sure to please with all materials provided as our seasoned instructor guides you each step of the way. We will meet in Alfred Escher Auditorium C on Wednesday, February 18 from 4:00 p.m.- 5:00 p.m. Spots are limited, so please register below to secure your spot:

Sign Up Here

Get ready to go for the gold...in Winter Olympics-themed trivia! Think you have what it takes to become Raleigh's new champion? Join us in the Exchange Café and prove it on Wednesday, February 25 from 12:00 p.m. - 1:00 p.m.! Simply fill out the trivia sheet, submit it in the ballot box, and we will announce the winner who will be awarded a prize! No registration is required.

Hot Off the Press: Newly Updated Dietary Guidelines

If you’ve seen headlines about the new Dietary Guidelines for Americans and feel confused, you’re not alone. Updated every 5 years, these guidelines serve as the foundation for nutrition advice from healthcare professionals nationwide.

The purpose of the Dietary Guidelines is to translate nutrition science into practical recommendations that support health and reduce disease risk. An independent panel of experts - the Dietary Guidelines Advisory Committee - review thousands of studies and produce a scientific report that has traditionally served as the foundation for the final guidelines.

This time around, the committee released clear, evidence-based conclusions, but several results were reframed in ways that do not fully represent the findings. Still, the guidelines get many fundamentals right. Decades of research consistently support eating mostly whole, minimally processed foods; prioritizing vegetables and fruit; choosing whole over refined grains; limiting added sugars and excess sodium; drinking mostly water; and keeping alcohol intake low. These patterns are repeatedly linked to better health and longevity.

The guidance is less aligned with evidence in what foods are emphasized and placed highest on the pyramid. Recommended daily protein intake is elevated in the updated guidelines despite no widespread deficiency, while foods strongly linked to long-term health (whole grains, beans, nuts, seeds, and fruit) are deemphasized and placed lower on the pyramid. The messaging around saturated fat is mixed and the omission of guidance on processed meats ignores strong evidence of their harm.

When we zoom out, the pattern is clear: populations with the lowest disease risk eat diets rich in plant-based whole foods. The underlying science hasn’t changed regardless of how the guidelines are framed.

A Season of Connection

Let’s make the Earth our Valentine this month!

February in New York brings crisp winter days and a season of connection, making it a perfect time to reflect on how small, thoughtful choices can show love for both one another and our planet. As we bundle up against the cold, let’s stay mindful of our impact by turning off unused lights, bringing reusable mugs for cozy drinks, and portioning food thoughtfully in the office.

Beyond our daily habits, we can bring sustainability into our celebrations, too. For Valentine’s Day, consider choosing sustainably sourced flowers or gifting experiences that create memories without creating waste.

At UBS, let’s continue building a workplace culture rooted in responsibility, care, and our shared commitment to a more sustainable future.