NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Salmon Roasted with Cherry Tomato

Sydney Willcox; Serves 4

2 - 3 tbsp olive oil

4 (6oz) salmon filets

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

1 pint cherry tomatoes

2 shallots, sliced into 1/3” rounds

1 head garlic, cloves lightly smashed and peeled

Handful thyme, rosemary, or parsley sprigs

2 tbsp dry white wine or 1 tsp white wine or balsamic vinegar

optional garnishes: capers, balsamic or balsamic glaze, fresh tender herbs such a parsley, basil, or chives

1. Preheat oven to 425 F. Oil a baking dish large enough to hold salmon in a single layer with a space in between the pieces. Oil and season filets and lay them in the pan.

2. In a mixing bowl, combine cherry tomatoes, shallots, garlic, and herbs; drizzle with oil and season with salt, pepper, and red pepper flakes. Scatter vegetables and herbs in pan laying them in between filets; pour wine into the side of pan or in between filets; avoid pouring wine over the fish directly to avoid washing off the oil.

3. Transfer baking dish to oven and cook for about 9 - 13 minutes, until salmon is cooked through to 140 - 145 degrees F, opaque inside and flaking apart easily. Thin filets will cook more quickly and thick filets will take longer.

4. Remove from oven and transfer fish to a serving platter. Spoon vegetables and liquid over the fish; discard cooked herb sprigs. Garnish, if desired.

Caprese Pasta Salad

Sydney Willcox; Serves 4

12 oz orzo pasta

Kosher salt

¼ cup balsamic vinegar

1 tbsp mayo, optional

1 clove garlic, minced or grated

½ tsp honey

½ tsp Dijon

6 - 8 tbsp olive oil

8 oz fresh mozzarella, in perline or cilangine size

1 pint cherry or grape tomatoes, halved

1 cup basil, sliced thinly

1 cup arugula or peppery greens, lightly chopped

¼ cup freshly shaved parmigiano reggiano

Coarse sea salt, freshly ground black pepper, and red pepper flakes

1. Bring a large pot of salted water to a boil and add pasta. Cook until al dente, about 7-11 minutes depending on shape. Drain and drizzle with a little olive oil and toss occasionally while cooling to prevent clumping.

2. To prepare the dressing, combine the balsamic, mayo (if using), garlic, honey, and mustard in a bowl and season with salt and black pepper. Whisk vigorously while slowly pouring in olive oil. Taste and adjust flavors as desired.

3. Add the mozzarella, tomatoes, basil, and parm to the cooled pasta; season with coarse sea salt, black and red pepper and dress the bowl