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 adjust to your liking. Add shrimp, toss to combine, and transfer to a baking tray lined with parchment, spreading out shrimp into an even layer. Bake in the oven 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.

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:

• Tabata from 11:15 a.m. – 11:45 a.m.
• Yoga from 12:00 p.m. – 1:00 p.m.

Tuesdays:

• Strength & Conditioning from 12:15 p.m. – 1:00 p.m.
• Circuit Training from 5:30 p.m. – 6:00 p.m.

Wednesdays:

• Body Weight Tabata from 7:30 a.m. – 8:00 a.m.
• Indoor Cycling from 12:15 p.m. – 1:00 p.m.

Thursdays:

• Strength & Cycling from 12:15 p.m. – to 1:00 p.m.
• HITT from 1:15 p.m. – 1:45 p.m.

Fridays:

• Circuit Training from 9:00 a.m. – 9:30 a.m.
• Pilates from 12:45 p.m. – 1:45 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 and Aerobic Endurance for Life
• Wednesday, July 23: Ditch the Diet - An Intro to Intuitive Eating
• Wednesday, July 30: Beyond the Scale - Understanding Body Composition

The UBS Cooking School offers free, 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:

July 7: BBQ Chicken Meatballs & Corn Ragout

• 11:00 a.m. class
• 12:30 p.m. class

July 10: Vietnamese Caramel Salmon & Gingery Asparagus

• 11:00 a.m. class
• 12:30 p.m. class

July 16: In-Person Wellness x Cooking Class: Roast Chicken & Peach Ginger Glaze

• 11:00 a.m. class

July 22: Southeast Asian Lamb & Mango Cilantro Slaw

• 11:00 a.m. class

July 24: Steak Tacos with Charred Pineapple Salsa

• 11:00 a.m. class
• 12:30 p.m. class

This month, be sure to join us for an exciting "Meet the Community Manager" session! At this tabling, you will have the opportunity to chat with Lincoln Harbor’s Community Manager to learn more about the upcoming activities planned for this month, and to also suggest ideas for future events. All attendees will be entered into a raffle for a summer-themed prize!

This month, expand your palette and join us for flavorful samplings from Lucky Energy! Their energy drinks are made with super ingredients including maca and beta-alanine, offering a balanced energy boost without the crash or sugar. This tabling will be held in the café from 11:30 a.m. to 2:00 p.m. on Monday, July 15

Sign Up Here 

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 events!

• July 9, 11:30 a.m. - 2:30 p.m.: The Iron Chef's Winning Dish on the Chef Table will feature Chef Brian Gwinner's Maine lobster served with saffron bouillabaisse and a piquillo pepper salad.
• July 11, 2:30 p.m. - 4:00 p.m.: The National French Fries Day Chef Table will feature bacon and 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 Coffee Bar.

Nothing says summer like a cool, refreshing smoothie! Join us on Thursday, July 17 from 4:00 p.m. - 5:00 p.m. to enjoy delicious samples of nutritional smoothies with recipes crafted by Registered Dietitian and Wellness Manager Maya Billig. Whether you're looking for a refreshing mid-day pick-me-up or a moment of tropical bliss, stop by and join us for a cool afternoon treat! Our sampling will be held in Hawk's Nest A (seating area by The Cooking School).

Calling all fishing enthusiasts! This summer, join us for a Fishing Workshop on Wednesday, July 23 from 4:00 p.m. - 5:00 p.m.! No experience is required, as this session is geared towards beginners and those who would like to try fishing for the first time. Some topics that will be covered include how to plan a fishing trip, ideal fishing locations, safety precautions, fishing licenses required and more! There will also be an open Q&A at the end. We will meet in Room 4 of the 1200 Building. Please register below to secure your spot now, and we can't wait to see you there!

Sign Up Here

Bring your lunch, take a seat, and join in on the conversation! Each session centers on a single topic – relevant, resonant, and sure to spark an exciting discussion. From last night’s sports game to the latest episode of "that show everyone’s been talking about," there’s a topic for everybody at the Hot Topic Lunch Table.

We will meet at the Coffee Bar at 12:00 p.m. and head to the café tables afterwards. Please register below so we know to expect you:

• Thursday, July 24 from 12:00 p.m. - 1:00 p.m.
• Thursday, July 31 from 12:00 p.m. - 1:00 p.m.

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 hawk's Nest A (seating area by The Cooking School) on Thursday, July 24 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, New York State Day, Bastille Day, and French American Heritage Month with themed menu items at the Café from 11:30 a.m. - 2:30 p.m.:

• July 14: The French American Heritage Month Chef Table will feature a decadent Lamb Rack, Tomato Chutney spiced with Espelette Pepper, Chickpea Panisses (Chickpea Flour Fries), and Summer Squash.
• 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.

Building upon our insightful conversation for the first half of June's Book Club pick, Bess Kalb's Nobody Will Tell You This But Me, join us on Tuesday, July 29 to discuss the second half of the novel. We will meet in the Hawk's Nest Seating Library from 4:00 p.m. - 5:00 p.m. where refreshments will be served. To register, please click here. Kindly note your registration covers your copy of the book

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.

Sign Up Here 

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.

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 recommend 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.