Screenvision’s preshow, Front + Center, not only includes local and national advertising, but also original lifestyle segments. The original content in our preshow exhibits entertaining shorts that grab the audience’s attention, therefore focusing the moviegoers on the ad spots as well.
“ReelFood” segments are produced by our in-house brand studio, 40 Foot Solutions. Reel Food is a food short series hosted by Chadwick Boyd, a food and lifestyle expert, TV host and author. Chadwick shares delicious food, recipes and entertaining tips to moviegoers in Reel Food.
Chadwick Boyd is a food & lifestyle expert, TV host and author. He regularly appears on Food Network, NBC, Fox, PBS and Lifetime, sharing delicious food, recipes and entertaining tips with millions of viewers. Chadwick is the host of a groundbreaking, new food short series, Reel Food, bringing food to the movies nationwide.
Chadwick contributes to Better Homes and Gardens, Serious Eats, The Kitchn, Huffington Post and more. He is regularly featured on TODAY.com and in House Beautiful, Redbook and Southern Living, among many others. He currently is on a national tour for his new Recipe Collection, "Entertaining with Vegetables." His next cookbook is slated for release in 2018.
Chadwick has test kitchens in New York City and Atlanta. He is most often found on Delta Air Lines headed on a new culinary adventure. For a schedule of appearances or more information, go to chadwickboydlifestyle.com.
Follow Chadwick on Facebook, Twitter and Instagram @chadwickboyd.
Sloppy Joes are about as American as you can get. And they were a big part of my childhood. As kids, we would eat them at least one night a week. Classic ingredients of ketchup, yellow mustard, a bit of brown sugar and a tich of apple cider vinegar come together for that signature BBQ sweet and tang that makes these sandwiches irresistible. This recipe uses all the classic Sloppy Joe flavors, yet reimagines them as burgers. They are great for summertime grilling, but can easily be done inside on a grill pan or a large 12” cast iron skillet any time of year. The sauce is lip-licking good, so I suggest making a double batch.
Makes 4-6 burgers, depending on how hungry you are
For the burgers
2-3 tablespoons olive oil
1 large sweet onion - one half diced, the other half thinly sliced
½ medium green pepper, roughly chopped
1½ lbs. lean ground beef
½ jalapeno, seeded and finely chopped
1 teaspoon chile powder
¼ teaspoon chipotle powder
1 teaspoon celery salt
1 teaspoon freshly cracked black pepper
4-6 brioche buns (find them at a local bakery or use hamburger buns as a substitute)
For the sauce
1½ cups ketchup
¼ cup tomato paste
2 tablespoons yellow mustard
¼ cup light brown sugar, packed
2 tablespoons apple cider vinegar
5 cloves garlic, finely chopped
2 teaspoons freshly cracked black pepper
Preheat grill to medium high heat – 425°F-450°F.
Meanwhile, heat a large 12” cast iron skillet on the stove to medium-high heat for 2-3 minutes to get it good and hot. Add the olive oil and heat through for 1 minute. Place the diced onion and green peppers in the skillet. Sauté until soft and translucent 5-7 minutes. Stir occasionally with a wooden spoon.
Place the beef in a large mixing bowl. Add in the jalapeno, chile and chipotle powders, celery salt and pepper. Mix well with clean hands or heavy handle wooden spoon. Add in the cooked onions and peppers. Mix until fully incorporated. Form into 4-6 patties, depending on how large you want them to be. Place on a large plate.
Add the rest of the onions to the skillet and let soften and char, about 8-10 minutes. Set aside on a plate.
While the onions are cooking, place a medium-sized skillet on medium heat. Add in all the ingredients for the sauce. Using a whisk, vigorously stir and bring the sauce to a low bubble – 3-4 minutes. Reduce the heat to medium-low and let simmer while grilling the burgers. Stir occasionally.
Place the burgers on the grill and cook 4-5 minutes until the burgers are browned on the bottom and have grill marks. Place the brioche buns open face along the side of the burgers to warm and crisp up, usually 2-3 minutes - set aside on a clean plate. Using tongs or a large spatula, flip them over and continue cooking another 5-6 minutes until medium or slightly pink in the center. Remove the burgers from the grill and place immediately into the brioche.
Thickly slather the burgers with the sauce and top with the grilled onions.
Serve. Use the extra sauce for dipping.
**If cooking indoors in cast iron: Place the patties in the large skillet and cook 7-8 minutes until the bottom is fully sealed and dark brown. Flip and then cook 7-8 more minutes, or until slightly pink in the center.
This dish is a fun, elevated take on guacamole and chips for casual get-togethers. By looks, it impresses and intrigues guests, yet it literally takes minutes to put together. The best part: any avocado from the grocery store works – even the rock hard ones! The heat from the grill softens them right up. I like to serve these avocados with Food Should Taste Good Multi-Grain chips. They are sturdy and their nutty taste works well with the smoky grilled flavor of the avocado. Serve with small spoons so guests can scoop their avocado and salsa onto the chips.
3-4 tablespoons extra virgin olive oil + 1 tablespoon more for finishing
1 teaspoon Kosher salt + more to finish
Freshly cracked black pepper to taste
1/3 cup fresh salsa found in the deli case (I prefer Garden Fresh Gourmet)
Half a fresh lime
Cut the avocados in half, length-wise. Remove the pits. Cut again into quarters. Place in a medium size mixing bowl.
Pour the olive oil over the avocados. Toss lightly with tongs or spatula until the avocados are evenly coated. Season with salt and pepper.
Bring a grill to medium-high heat – 425°F -450°F. Using tongs, place the avocados skin side down and grill 4-5 minutes until the avocados start to bubble along the edge of the skin. They should be slightly brown and soft. Transfer them to a platter.
Drizzle with the remaining olive oil and sprinkle with a few pinches of Kosher salt. Using a table spoon, drop the salsa into the center of each avocado. Squeeze the lime over top to finish.
When it comes time to get the family together for Mother’s Day, graduations and Father’s Day, we all want something delicious to dig our hands into. My Cola Chile Pork Tenderloin with three easy, fresh salsas satisfy everyone at the table. The pork tenderloin cooks in under an hour, is sliced extra thin and then nestled back in the delicious, smoky chile and cola sauce for everyone to build their own taco. The three salsas speak to any guest, depending on their mood – fiery, mellow or super cool.
2 pork tenderloins (2 loins usually come in 1 package)
1 7-ounce can chipotle in adobo
6 cloves garlic, finely chopped
1 medium sweet onion, finely chopped
1½ teaspoons coarsely ground black pepper
1 teaspoon Kosher salt
1/3 cup olive oil
1 can of cola
1½ cups fresh pineapple, roughly chopped
1½ tablespoons fresh oregano*, coarsely chopped + several sprigs for tacos
NOTE: Use regular oregano, not Mexican oregano.
Preheat the oven to 350°F.
Place the pork tenderloins in a large baking dish. Season generously on all sides with salt and freshly ground black pepper. Scatter the pineapple pieces on top.
In a blender or food processor, add the chipotle peppers and the sauce, garlic and onion. Pulse to bring them together to form a paste. Gently stream in olive oil until smooth. Add the salt and pepper and pulse 10-15 seconds more.
Place the chipotle mixture in a medium mixing bowl. Add the cola and whisk until fully combined. Pour over the tenderloins. Scatter the oregano on top. Cover with plastic wrap and let rest for 20-30 minutes to let the flavors meld and settle.
Remove plastic wrap and place on the middle rack of the oven. Bake 45-60 minutes, until a thermometer inserted into the center reads 145°F.
Remove from the oven, loosely tent with foil and let rest 10 minutes.
Place the tenderloins on a large cutting board and slice very thinly – less than 1/8”. Return the pork to the baking dish and spoon the pineapple and sauce over top.
Serve along with warm tortillas and top with fresh salsas.
½ teaspoon hot sauce (add more if needed to get to “spicy” level)
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
Place the tomatoes, garlic, cilantro and onion in a blender or food processor and blend until fully incorporated, about 1 minute. Add the hot sauce, olive oil and salt, blend again. Place in a small bowl, cover with plastic wrap and chill until ready to serve.
Recipe by Chadwick Boyd, host of “Reel Food with Chadwick Boyd”
Makes 12 popcorn balls
12 cups of popped movie popcorn
1 cup cold unsalted butter, cut into ½" cubes + butter for hands
¾ cup wildflower honey
¼ cup light brown sugar
½ cup cream, warmed
½ teaspoon sea salt
½ teaspoon vanilla extract
1½ cups crushed wasabi peas (use VitaMix or blender) or 1½ cups Honey Sriracha Seeds (see recipe below)
Preheat the oven to 325°F.
Place the popcorn in a roasting pan.
In a medium saucepan, add butter, honey and sugar and bring to a slow boil on medium high heat. Slowly whisk in the cream, until fully incorporated. It will turn a beautiful butterscotch color. Let the caramel bubble another 2-3 minutes, then stir in the vanilla and salt. Remove from the heat.
Carefully pour enough of the honey caramel over the warm popcorn and fold with a rubber spatula until all the kernels are coated. Place in the oven and bake until golden brown, 20-25 minutes. Give the popcorn a good stir every five minutes.
Remove from the oven and let cool slightly until the popcorn is still warm, but cool enough to touch, about five minutes. Using your hands, carefully shape the caramel popcorn into 1½" balls. Once formed, roll them in the wasabi peas or the sriracha pumpkin seeds to coat the outside. Let the popcorn balls cool completely on a wire rack.
Store in an airtight container until ready to serve.
Roasted Sriracha Honey Pumpkin Seeds
Recipe by Chadwick Boyd, host of “Reel Food with Chadwick Boyd”
Makes 2 Cups
2 cups of raw pumpkin seeds
4 tablespoons sriracha
3 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon sea salt (or maldon salt)
Preheat the oven to 325°F.
In a medium mixing bowl, add the pumpkin seeds, sriracha, honey and vegetable oil. Mix with a wooden spoon until the seeds are fully coated.
Line a baking sheet with parchment and evenly layer the pumpkin seeds. Place in the oven and bake 20-22 minutes until dark red and crunchy (be careful not to burn). Turn the pan halfway through to ensure the seeds roast evenly.
Remove from the oven and sprinkle with salt. Let cool. Break the seeds up with fingers and place in a bowl before serving.
Store in a cool place up to a week in a zip-sealed plastic bag.
This grits casserole was originally shared with me by my sweet friend Phyllis many years ago. She and her sisters would bake this casserole every Christmas Eve for their family. I began to bake it for my non-Southern grandparents every Christmas Day, and they loved it so much it became our family tradition. We loved all its cheesy, comforty goodness. I have since adapted it, adding greens to lighten and freshen it up. I love how their spicy crispness balances with the salty sausage and gooey cheese.
1 lb. sweet sausage
1 lb. hot sausage
3 cups fresh arugula
1 cup coarse ground grits (cooked according to directions and cooled)
1½ cups whole milk
3 eggs, slightly beaten
2 Tablespoons unsalted butter
2 cups grated extra sharp cheddar cheese
1 teaspoon Kosher salt
½ teaspoon white pepper
Preheat oven to 350°F.
Place both sausages in a large skillet, and cook on medium heat until just done, but not brown, about 7-10 minutes. Break the sausage into small pieces with the back of a wooden spoon. Remove with a large slotted spoon and place into the bottom of a 9”x13” baking dish.
Layer 2½ cups of the arugula on top of the sausage.
In a medium-sized bowl, whisk together the grits, milk, eggs, butter and 1½ cups of cheese. Add the salt and pepper and whisk again. Pour over the greens and smooth the top with a spatula. Scatter the rest of the cheese on top.
Bake for 1 hour until golden and bubbly. The edges and top should be slightly brown. Remove from the oven and let rest for 5 minutes. Layer the remaining greens on top just before serving.
In a small pot, add pomegranate juice, brown sugar, cloves, mustard and ginger. Whisk together. Bring to a low boil on medium heat. Once the liquid begins to bubble, add the salt and pepper and turn the heat down to low. Simmer for 20 minutes until the glaze thickens and gently sticks to the back of a spoon.
Add the arugula, cilantro, parsley, garlic, olive oil and lemon juice to a food processor fitted with a metal blade. Blend 30-45 seconds on medium speed until it comes together and forms a smooth yellow-green sauce. Scrape the sides of the processor with a rubber spatula. Add salt and pepper. Blend again for another 15 seconds. Transfer to a bowl and set aside.
3 tablespoons unsalted butter grated (keep very cold until using) + 2 tablespoons melted to finish
2 cups whole Greek yogurt
2-3 tablespoons milk
Maldon or Kosher salt (optional)
Preheat oven to 450°F.
Line a rimmed baking sheet with parchment paper.
Whisk together the flour, baking powder, baking soda, salt and pepper in a large bowl. Add the cheese. Whisk again until fully incorporated.
Add the butter and work into the dough using your hands until it forms pea crumbles. Add the
yogurt. Gently mix with hands until the dough starts to come together. Pour the milk one tablespoon at a time until the dough becomes moist but not wet (you don't want any dry pieces in the bowl). You may not need all three tablespoons.
Place the dough on a lightly floured clean surface and pat out into a rectangle to 1" thick. Cut the biscuits into 2" squares using a chef's knife.
Place the biscuits on the baking sheet. Brush the tops with the melted butter. Lightly sprinkle with the Maldon salt.
Bake 14 minutes or until fluffy and golden. Turn the baking sheet halfway through to ensure even browning.
Transfer to a wire rack. Let rest 7-8 minutes before serving.
Front + Center Corner Stories highlight small-business initiatives, a great spot for local advertising. Corner Stories showcase community business, connecting the local movie theatres to their surrounding neighborhoods.
founder & head chef
Umber Ahmad grew up traveling around the world, belonging simultaneously everywhere and nowhere. Her family is from Pakistan and she grew up in a town in northern Michigan filled with first-generation Finns and Swedes. The magic of spices was first taught to her in Pakistan, where as a very young girl she learned that food had a language all its own. After studying genetics and business, Umber spent much of her career in finance. During her tenure as an investment banker, she was the subject of “Risk|Reward”, a critically acclaimed 2002 TriBeCa Film Festival-premiered documentary film about women on Wall Street.
While she continues to work closely with luxury brands, world-renowned chefs and restaurateurs to expand their concepts globally, Umber has found with the bakery the perfect intersection of all her expertise. By combining her business acumen, science education, and cultural knowledge, she is creating a food story like no other. As the first Colicchio Discovery brand, Umber is thrilled and honored to be building the next great culinary experience with Mah-Ze-Dahr Bakery. It is through the making and sharing of her treats that she has found her true voice.
Reel Fitness is an exercise short series featuring celebrity trainer Donovan Green. Donovan is the personal trainer to Dr. Oz, author of “No Excuses Fitness,” and founder of chairworkouts.com. In Reel Fitness, he helps moviegoers get started on their own fitness routines, with tips and tricks to get them on the path to their own ideal bodies.
Meet Donovan Green, he is the personal trainer to Dr. Oz, Author of “No Excuses Fitness”, and founder of chairworkouts.com, just to name a few. He has trained many top athletes and celebrities, but his main focus is what he likes to call “the forgotten crowd”. That’s right, the stay-at-home moms, the injured, obese and anyone in need of change but have no idea how/where to start. Teaching people how to work out safely and guaranteeing amazing results in record time is his mission.
Hollywood stars are some of the fittest people in the world, and the trainers that get them ready for the big screen are in high demand. In Reel Fitness, celebrity trainer Donovan Green will help moviegoers get started on their own fitness routines, guiding them on the path to their own ideal bodies.
Reel Home is hosted by Elizabeth Rees, founder of Chasing Paper, a stylish, removable wallpaper company. Elizabeth shares design and décor tips on how to make areas in your home look and feel movie worthy - and on a budget.
Elizabeth Rees is the founder of Chasing Paper, a stylish, removable wallpapercompany. As third generation in her family’s printing company, she grew up learning theins and outs of ink, paper and patterns. With the belief that printing is not only a familytradition, but also a craft, Elizabeth carved out her own path in paper by developing aline of innovative, design-conscious removable wallpaper.
Elizabeth cultivated her entrepreneurial spirit over the past ten years of work, study andtravel. Moving several times during this period also created an excitement to decorateand make each new space she lived in her own. After countless conversations withserial-movers, stylish mamas, renters who feel like anything but, DIYers and, of course,commitment-phobes, the idea for Chasing Paper began to take form and Elizabethformally launched the company in March 2013.
With the philosophy that design is for everyone, Chasing Paper offers customers anaffordable, fun way to transform spaces of all sizes. Wallpaper is an extraordinary wayto transform an environment, and removable wallpaper removes that fear ofcommitment many people have. Available in a wide variety of colors and patterns,Chasing Paper’s easy “peel-and-stick” application makes it the perfect solution for anyinterior project. Manufactured in the United States (Milwaukee, WI), Chasing Paper isprinted on a high-quality removable fabric, backed with a low tack adhesive and sold inpanels measuring 2 feet by 4 feet.
Elizabeth holds a Bachelor of Arts degree in Journalism from Indiana University and aMaster of Arts from the American University of Paris. Prior to launching Chasing Paper,Elizabeth worked at the National Geographic Society.
The company is based in New York, New York where Elizabeth resides.
The moviegoing audience is driven by millennials - the most influential demographic in the marketplace in terms of purchasing power:
80M Millennials in the U.S. today
$200B in buying power in 2015
$1.4T in buying power estimated in 2020
They overindex as consumers in these key categories:
Health and Beauty-122
Millennials are social by nature and love to share opinions and information on their purchases:
Super influential consumers-133
Millennials are an elusive group that can be hard to reach. Your ad will have the biggest impact on them at the movies, where they are relaxed and fully engaged. Also, moviegoing primarily takes place on the weekends, when consumers are in a purchasing mindset:
59% ad recall
76% ad likeability
79% purchase Intent
Benefits of Joining
We provide a comprehensive employee benefits package to all of our employees.Here are some of the benefits you can participate in at Screenvision.
Medical, dental and vision options
401 (k) plan with match
Flexible spending (medical option)
10 paid holidays
Vacation and personal time off
Transit commuter and parking program
Company paid life insurance
Casual corporate dress (exception of client facing employees)
Summer Friday hours
Companywide movie event on a quarterly basis (NY locations only)
Employee assistance program
Employee discounts across a variety of products and services
Screenvision intends to continue the benefits plans described above. However, the Company reserves the right to change, suspend or discontinue them at any time.
Weekly Nielsen Rating
Screenvision is the only cinema advertising network measured by Nielsen. Our 8.3M average weekly impressions translate to a 4.2 average weekly rating for A18-49.