Dear Colleagues,

This month, the UBS Cooking School and community events calendars are filled 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,

For those hot summer days when you cannot imagine hovering over the stove, try this simple recipe for broiled shrimp. The shrimp cook rapidly, preventing the broiler from overheating your kitchen. This recipe is highly flexible, so feel free to remove or add ingredients to the glaze or the salad.

Citrus Honey Shrimp over Peach and Avocado

Serves 4 (as an appetizer)

Ingredients:

1 lb (450 g) jumbo shrimp, peeled and deveined

3 tbsp (52 g) olive oil, divided

2 tsp (28 g) honey, divided

2 cloves garlic, minced or thinly sliced

1 orange

1 lemon or lime

Kosher salt, freshly ground black pepper, and red pepper flakes, to taste

2 peaches or nectarines, cut into thin wedges

3 scallions, thinly sliced

1 avocado, large dice

Instructions:

1. Preheat oven to 400° F (204° C). In a wide bowl, combine half of the olive oil, half of the honey, all of the garlic, a few grates of citrus zest, juice from half of the orange and half of the lemon or lime. Season well, whisk, and taste and adjust to your liking. Add shrimp, toss to combine and transfer to a baking tray lined with parchment, spreading shrimp out into an even single layer. Place the baking sheet in the oven and cook for 6 - 7 minutes until shrimp are just cooked through. The shrimp will be slightly firm to the touch, slightly curled, and opaque white and pink throughout.

2. While the shrimp are cooking, prepare the salad: combine peaches, scallions, and avocado in a mixing bowl. In a separate small mixing bowl, make the dressing by combining the remaining honey with a squeeze of juice from each citrus, a pinch of salt and pepper, and remaining olive oil. Whisk, taste, and adjust to your liking. Dress salad and lightly toss, being careful not to mash the avocado. Transfer to a platter and top with cooked shrimp, squeezing any remaining lemon or lime juice to taste.

For a summery spin on chicken meatballs, incorporate your favorite barbeque flavors. Using store bought sauce and a few spices, you can easily make these meatballs at home.

BBQ Chicken Meatballs

Serves 4

Ingredients:

1 lb (450 g) ground chicken

½ cup (118 mL) panko breadcrumbs, divided

¼ cup (60 mL) whole milk

½ cup (118 mL) + 3 tablespoons (44 mL) of BBQ sauce, store bought or homemade, divided

1 teaspoon (6 g) garlic powder

1 teaspoon (6 g) onion powder

1 teaspoon (6 g) smoked paprika

1 teaspoon (6 g) chili powder

1 egg

Kosher salt & fresh cracked pepper, to taste

Fresh cilantro leaves, chopped, for garnish

Instructions:

1. Preheat the oven to 425° F (218° C) degrees. Combine half of panko and milk in a small bowl; let sit until the breadcrumbs are hydrated by the milk for about 10 minutes.

2. Place the ground chicken in a large mixing bowl. In a separate mixing bowl, combine the remaining panko, 3 tablespoons (44 g) of BBQ sauce, spices, egg, and a large pinch of kosher salt and black pepper. Add in the milk-soaked panko and mix thoroughly but gently. Combine the mixture of panko, BBQ sauce, spices, and egg with the ground chicken and mix completely.

3. Using a small ice cream scoop, or a soup spoon, evenly portion out the meatball mixture onto a baking tray that is sprayed with a non-stick cooking spray.

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 12:15 p.m. - 12:45 p.m.

Tuesdays:

• HIIT from 12:05 p.m. - 12:30 p.m.
• Core & More from 12:35 p.m. – 12:45 p.m.
• Strength and Conditioning from 5:00 p.m. – 5:45 p.m.

Wednesdays:

• StrongHER/Strictly Strength from 1:15 p.m. – 1:45 p.m.
• Strength and Conditioning from 5:00 p.m. – 5:45 p.m. 

Thursdays:

• Tabata Bootcamp from 11:00 a.m. - 11:30 a.m.
• Cycle Strong from 1:15 p.m. – 1:45 p.m. 
• Strength and Conditioning from 5:00 p.m. – 5:45 p.m.

Every month, our Wellness Manager and registered dietitian Maya Billig (MS, RD, CDN) hosts informative Virtual Wellness Wednesday classes from 10:00 a.m. - 10:30 a.m. Don't miss this month's classes and sign up below!

• Wednesday, July 9: Cardiovascular & Aerobic Endurance for Life
• Wednesday, July 23: Ditch the Diet - An Intro to Intuitive Eating
• Wednesday, July 30: Beyond the Scale - Understanding Body Composition

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!

• July 11, 2:30 p.m. - 3:30 p.m.: The National French Fries Day Chef Table will feature Bacon & Ranch fries with Optional Shredded Cheddar, or Truffle Parmesan Fries with a side of Truffle Aioli.
• July 16, 2:30 p.m. - 3:30 p.m.: The National Ice Cream Day Pop-Up will feature a cup lined with crushed cookies and filled with ice cream served with your choice of toppings at the Chef Table.
• July 23, 11:30 a.m. - 2:30 p.m.: The Sustainable Seafood Chef Table will feature Beer Battered Icelandic Cod Tacos in a Hard-Shell Corn Tortilla with Charred Guajillo Chili Salsa, Lime Crema, and Cotija Grilled Corn Salad.

Join us this Season of Service to write cards for hospitalized kids in partnership with UBS's Social Impact & Philanthropy team. We will meet in the Wolfpack room on Tuesday, July 15 from 4:00 p.m. - 5:00 p.m., where all supplies will be provided. 

Celebrate Culture & Cuisine with Us!

This month, in partnership with MOSAIC, we’re honoring Fourth of July, Bastille Day, French American Heritage Month, and New York State Day with themed menu items at the Café from 11:30 a.m. - 2:30 p.m.:

• July 16: The Bastille Day/French American Heritage Month Chef Table will feature a Lamb Rack, Tomato Chutney spiced with Espelette Pepper, and Chickpea Panisses (Chickpea Flour Fries).
• July 24: In honor of New York State Day, the Global Buffet will feature Striped Bass with Pepper Sauce and a Braised & Roasted Beef Duo from the Gramercy Tavern cookbook named after the renowned New York restaurant.

Premise Health will be hosting a tabling event on UV protection and sun safety on Wednesday, July 16 in the Exchange Cafe from 11:30 a.m. – 1:30 p.m. Stop by to talk with the team about ways to keep your skin safe while out in the sun. No pre-registration is required! 

Join us for fun in the sun as we play Kanjam outdoors on Wednesday, July 16! Kanjam is a fun frisbee game where players attempt to toss a frisbee into a large can. We will meet at the Reception Desk promptly at 4:00 p.m. to head to the field together to play. Please register below so we know to expect you:

This month, join us as you sample as a medley of tropical fruit while an expert provides education. Don't miss this exciting opportunity this summer to try new flavors with your colleagues! We will meet in the Alfred Escher Auditorium on Thursday, July 17 from 4:00 p.m. - 5:00 p.m. Spots are limited, so please register here to secure your spot.

Join us for a fun, new game as we play Movie Charades! Bring your colleagues and guess the movie title based on the vibrant emojis provided. We will meet on Tuesday, July 22 from 4:00 p.m. - 5:00 p.m. in the Tar Heels room. Please register below so we know to expect you:

Calling all animal lovers! This month, join us for a summer-themed Pet Photo Contest, where the best photo will win a prize. To submit your entry, please click here. Then, we will meet in the Wolfpack room on Wednesday, July 23 from 4:00 p.m. - 5:00 p.m.to view the exciting entries and vote for the winner. Please register below so we know to expect you - and may the cutest pet win! 

Sign Up Here

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:

July 11: French Apricot Galette

•  11:00 a.m. class
•  12:30 p.m. class

July 16: Wellness Cooking Class: Roast Chicken & Peach Ginger Glaze

• 12:30 p.m. class

July 18: Ceviche

• 11:00 a.m. class
• 12:30 p.m. class

July 25: Cheesy Summer Stuffed Vegetables

• 11:00 a.m. class
• 12:30 p.m. class

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

This month, join us for a thrilling Flag Football tournament! Players of all experience levels are welcome to participate in this exciting competition. We will meet at the Reception Desk promptly on Thursday, July 24 at 3:30 p.m. to head to the field together to play. Spots are limited, so please be sure to register below to secure your spot.

Join us as we go back to the basics and play traditional bingo! Bring your colleagues, and test your luck as you make the most of your leisure time. We will meet on Wednesday, July 30 in the Tar Heels room from 4:00 p.m. - 5:00 p.m. To secure your spot, please register below:

If you are sourcing and bringing your own copy of the book, please register for the event by emailing sh-americas-community-management@ubs.com

Summer Hydration: What You Should Really Know

As the weather warms up, hydration becomes a hot topic—but there’s often confusion about how much to drink and whether we really need electrolytes or sports drinks. During summer, our bodies work harder to stay cool. We sweat more, which helps regulate temperature but also means we lose fluids and electrolytes. Dehydration sneaks up quickly, causing fatigue, cramps, headaches, lightheadedness, or heat exhaustion in severe cases. Kids, older adults, and those with chronic conditions are especially vulnerable, and anyone spending time in the heat should be careful.

Even mild dehydration can affect energy, focus, digestion, and mood. While the popular “8 cups a day” rule (64 oz) is easy to remember, it may not be enough for everyone. A good way to determine an individual’s baseline water need is by taking the total body weight in pounds and dividing that number in half. For example, 1/2 of 150lbs is 75 lbs (34 kg), which equates to 75 oz (2 kg), or 9.5 cups (125 mL), of water per day. Age, health, activity, and weather can increase fluid needs above baseline. 

Surprisingly, thirst is a late sign. A better approach is to sip water consistently throughout the day. Dark urine, dry mouth, or sluggishness are signs you may need more fluids. Most people don’t need electrolyte powders or sports drinks unless doing long, intense activity in the heat (e.g., long-distance running or hours of yard work). These drinks often contain sugar and sodium that can be counterproductive. A balanced diet provides plenty of electrolytes, and water-rich foods like watermelon, cucumbers, and leafy greens support hydration naturally.

A Green July

July is the perfect month to celebrate sustainability—sunshine, fresh air, and the great outdoors remind us why protecting our environment matters. Whether you're hitting the beach, hiking a trail, or just enjoying a walk in the park, take a moment to appreciate the small actions that make a big difference: bringing a reusable water bottle, skipping single-use plastics, or even organizing a local cleanup. These simple steps help preserve the natural beauty we love during summer and beyond, and they’re easy ways to inspire others to do the same.

This month, why not challenge yourself to a “Green July”? Try going meatless one day a week, biking instead of driving, or unplugging electronics when not in use. You could even start a mini herb garden on your windowsill or swap out paper towels for cloth napkins. Sustainability doesn’t have to be serious—it can be creative, colorful, and even a little messy. Share your eco-friendly adventures with your team, post a photo of your green wins, or start a friendly competition. You might be surprised how contagious a little green enthusiasm can be. After all, a greener world starts with a single sunny step—and July is a great time to take it.

Fun Fact: Bees are responsible for pollinating about one-third of the food we eat—including many summer favorites like strawberries, cucumbers, and watermelon. Protecting pollinators by planting native flowers or avoiding pesticides is a great way to support sustainability.

Stay Safe in the Sun!

Sunlight is essential for the absorption of vitamin D and has beneficial effects on bone density, immune system support, and mental health. However, it’s important to protect your skin from sun damage, especially during the summer months. Why? Failing to protect your skin increases ultraviolet (UV) radiation exposure, which can cause sunburn, eye damage, and skin cancer- the most common form of cancer in the U.S. Prevent these potential health issues by taking simple steps this summer. Reduce your risk with the following actions:

• Limit your time in the sun, especially between 10 a.m. and 2 p.m., when the UV rays are most intense.
• Wear protective clothing to reduce skin exposure to the sun: long sleeves, pants, sunglasses, and hats.
• The American Academy of Dermatology recommends sunscreen with a sun protection factor (SPF) of 30 or higher.
• Apply sunscreen liberally to all uncovered skin: don’t forget your nose, ears, neck, hands, feet, and lips.
• Sunscreens should be applied 15 to 30 minutes before sun exposure to allow the formation of a protective layer on the skin.
• Reapply sunscreen every 2 hours or more frequently if you are swimming or sweating.

Selecting Sunglasses: a UV400 rating or “100% UV protection” is recommended by the American Board of Ophthalmology. These glasses will block more than 99% of UVA and UVB radiation, providing the most protection for your eyes.