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

Chef Sydney:

This chocolate tart is a recipe I enjoy every year around March, when the winter feels endless and I need recipes that make me feel warm and cozy. The tart is incredibly easy and quick to make, starting with a store-bought crust and utilizing a no-bake filling. The recipe is flexible - you can add a little sweetener like honey, swap the vanilla for a different extract, or garnish the top with flaky sea salt. You can also make your own crust. Whether you use store-bought or homemade, the type of crust is flexible, as you can use pie dough, tart dough, or cookie crust. Graham cracker is my personal favorite!

Velvety Chocolate Tart

Makes one 9 inch (23 cm) tart

Ingredients:

1 store-bought (9 inch / 23 cm) pie or tart crust

1 cup + 2 tbsp (265 mL) heavy or whipping cream

12 oz (340 g) good-quality semisweet chocolate, chopped

1 tbsp (14 g) butter, cold and cubed

1 tsp (5 g) vanilla paste or extract

A pinch of salt

Instructions:

1. Place the chocolate in a heatproof mixing bowl. Separately, heat the cream until just simmering (if using a saucepot on the stove, stir often). Once the cream is simmering, immediately pour it over the chocolate; shake the bowl quickly if needed to help submerge the chocolate under liquid. Let sit a few minutes until the cream is lightly cooled.
2. Stir the chocolate cream mixture until smooth. Add butter, vanilla, and salt, and stir again until evenly mixed. Pour the mixture into the tart shell, lightly tap on the counter to remove air bubbles, and then smooth with a warm, offset spatula or the back of a spoon. Transfer to the refrigerator and chill for 1 – 2 hours until set.

Chef Brian:

A perfectly cooked steak is an easy skill to master at home. With a few tips and tricks, you can learn to cook steaks with a crisp brown crust and tender center - and skip the trip to the steakhouse. For the recipe below, we are using a tenderloin cut of beef, which has a great texture and low fat. To balance the lean meat, we will baste the steak with butter as it cooks, reinforcing the brown crust while insulating the meat to keep it moist.

Butter-Basted Steak

Serves 4

Ingredients:

4 (6oz or 170g) center-cut beef tenderloin steaks

High-heat cooking oil

Kosher salt and freshly ground black pepper, to taste

4 tbsp butter (56 grams), cubed and chilled

2 cloves garlic, lightly smashed

Instructions:

1. To sear the steaks: Place a large skillet over high heat and add a thin layer of oil. Gently pat the steaks dry with paper towels and season well with salt and pepper. When the oil is just smoking, carefully place steaks in pan (do not overcrowd; cook in batches if necessary). Let cook undisturbed until deeply browned, about 3 - 4 minutes.
2. To baste the steaks: Before basting, have a large spoon within reach. When steaks are browned on the first side, flip steaks and begin basting: add garlic and butter to the pan and use your non-dominant hand to slightly tilt the pan, allowing the butter and garlic to pool at the bottom. With the spoon in your dominant hand, carefully spoon the melting butter over the steaks. When the butter stops foaming and begins to brown and smell nutty, remove the pan from heat. Remove the steaks and let rest 5 minutes before slicing against the grain.

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.
• Exos Signature Pillar Strength from 5:00 p.m. - 5:30 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 March 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, March 12 from 3:00 p.m. - 4:00 p.m. in the Falcons Room. Please register below to secure your spot:

Sign Up Here

Calling all coffee lovers! Join us from Monday, March 23 through Friday, March 27 for an exquisite coffee tasting as you vote for your new pantry coffee brand. From 11:30 a.m. - 1:30 p.m. at the Exchange Place Café, you will be able to place your vote via QR code for one of the following brands: Change Please, Haerfest Coffee, BLK & Bold, and Afficionado Coffee. Don't miss this opportunity to discover your new favorite brew!

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 available from 11:30 a.m. - 2:30 p.m.:

• In celebration of Ramadan, the Fruit & Nut Bazaar will include dates as one of the dried fruit options from March 1 to March 29.
• In celebration of Lent, the Grill Station will offer Fish & Chips crisped to perfection every Friday during March from 11:30 a.m. - 2:30 p.m.

On March 10, add a burst of flavor to your day with a Chicken & Cheese Empanada Pop-Up at the Chef Table.

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:

March 12: Irish Beef Shepherd's Pie

• 11:00 a.m. class

March 20: Baklava

• 11:00 a.m. class
• 12:30 p.m. class

March 24: Shrimp Saganaki with Orzo & Feta

• 11:00 a.m. class

March 27: Easter Roast Leg of Lamb

• 11:00 a.m. class
• 12:30 p.m. class

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

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 - Chana Masala & Garlic Naan: Wednesday, March 4 from 11:00 a.m. - 11:30 a.m.
• Virtual Wellness x Cooking Class - Chipotle Shrimp & Black Bean Taco Bowl: Wednesday, March 18 from 11:00 a.m. - 11:30 a.m.

Virtual Wellness Wednesday - Intermittent Fasting - To Do, or Not to Do?: Wednesday, March 25 from 10:00 a.m. - 10:30 a.m.

Celebrate Culture & Cuisine with Us!

This month, in partnership with MOSAIC, we’re celebrating Women's History Month with the following menu items at the Café from 11:30 a.m. - 2:30 p.m.:

• March 4: The Chef Table will offer Grilled Skirt Steak, Anchovy Garlic Sauce, and Artichoke & Endive Salad using recipes from Chez Panisse Cookbook by Alice Waters.

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

In honor of Colorectal Cancer Awareness Month, Premise Health will be hosting a tabling event on Monday, March 9 in the Exchange Café from 11:30 a.m. - 1:30 p.m. All are welcome and no registration is required!

In honor of Women's History Month, expand your palate and join us for flavorful samplings from Stellar, a mother-and-daughter-owned company offering irresistible vegan pretzels with bold flavors. This tabling will be held in the café on Tuesday, March 10 from 11:30 a.m. - 2:30 p.m. Items will be available for purchase.

Enjoy a variety of board games and card games guaranteed to bring light-hearted fun into your day! There will be a raffle with a prize of a new game once a month, and snacks and refreshments will be served. We will meet on the following dates from 12:00 p.m. - 2:00 p.m. in the Exchange Café seating area. Please register below so we know to expect you:

• Tuesday, March 10
• Thursday, March 19