The F3 podcast is hitting the road for a special bonus edition—live from Super Bowl 60 in San Francisco. Join chef Jonathan Frazier and Erin Haluschak as they pack their gear, chase great stories, and dive headfirst into the ultimate mashup of food, football, and fandom.

In this episode, they preview a Seahawks vs. Patriots rematch, break down their Super Bowl predictions, and reflect on the nail-biting championship games that set the stage. But this trip is about more than the final score. From iconic Bay Area eats like cioppino, Dungeness crab, Mission-style burritos, garlic noodles, and sourdough clam chowder, to the legendary Taste of the NFL charity event, the duo is on a mission to explore the flavors behind the game.

They’ll also be roaming Radio Row, the Super Bowl Experience, and connecting with unforgettable guests—including a Vancouver Island superfan known as “Captain Seahawk.” Expect interviews, live streams, behind-the-scenes moments, and maybe even a giveaway or two. San Francisco, here we come.

his week on the F3 Podcast — Football, Fantasy & Food, Erin and Chef Jonathan Fraser break down Championship Weekend as the NFL races toward Super Bowl 60. Seattle hosts the Rams, Denver faces New England with a backup quarterback under center, and the playoff picture tightens fast.

Spotlight team: the Tennessee Titans. The hosts dig into the franchise’s Oilers history, legendary players like Warren Moon and Derrick Henry, a tough 3–14 season, and what new head coach Robert Saleh could bring to a much-needed rebuild.

Big news: F3 is heading back to San Francisco for Super Bowl 60 for Radio Row, fan chats, and food-first storytelling.

Ultimate Nashville Hot Chicken Sliders

• 2½ lb boneless, skinless chicken thighs (cut into slider-sized pieces)

• 3 cups buttermilk

• 2 tbsp hot sauce

• 2 tsp kosher salt

• 1½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

Method

1. Whisk marinade ingredients.

2. Submerge chicken completely.

3. Cover and refrigerate minimum 8 hrs, ideally overnight.

• 3 cups all-purpose flour

• ½ cup cornstarch

• 2 tbsp paprika

• 2 tbsp cayenne (adjust heat later with oil)

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp kosher salt

• 2 tsp cracked black pepper

1. Remove chicken from buttermilk, letting excess drip.

2. Dredge in flour.

3. Dip briefly back into buttermilk.

4. Dredge again, pressing flour on firmly.

5. Rest breaded chicken 10–15 minutes before frying (crucial for crust adhesion).

• Neutral oil (peanut or canola)

• Fry temp: 325–335°F (165–168°C)

Method

• Fry thighs 6–8 minutes, turning once, until:

  • Deep golden brown

  • Internal temp 165°F / 74°C

• Drain on rack (not paper towels).

• 1 cup lard (authentic) or neutral oil

• 3 tbsp cayenne pepper

• 1 tbsp paprika

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp brown sugar

• ½ tsp kosher salt

Method

1. Heat lard gently until shimmering (not smoking).

2. Whisk in spices off heat.

3. Brush generously over fried chicken while hot.

Quick Vinegar Slaw

• 2 cups green cabbage, finely shredded

• ½ cup carrot, julienned

• 2 tbsp apple cider vinegar

• 1 tbsp sugar

• 1 tbsp mayo (just enough for body)

• Salt to taste

Toss and chill 30 minutes.

You want crunch + acid, not creamy heaviness.

• Thick-cut dill pickle chips

• Cold, crunchy, vinegary

  (Sweet pickles are a crime here.)

• Brioche slider buns

• Butter lightly and toast on flat top

Optional power move:

Brush buns with a touch of leftover hot oil + melted butter.

1. Bottom bun

2. Fried chicken (hot-oil brushed)

3. Pickles (2–3 slices)

4. Slaw

5. Top bun

Serve immediately.

This week on the F3 Podcast — Football, Fantasy & Food, Erin and Chef Jonathan Fraser break down championship weekend as the NFL races toward Super Bowl 50. Seattle dominates San Francisco, Denver advances but loses its quarterback, and the playoff picture shifts fast.

Spotlight team: the Arizona Cardinals. The hosts dig into one of the league’s oldest franchises, ongoing struggles, Kyler Murray’s future, and what Arizona needs to change to move forward.

Southwest Chicken Nachos (F3 Game-Day Edition)

Yield: Serves 6–8 as a main snack

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: ~45 minutes

Skill Level: Easy–Moderate

INGREDIENTS

Southwest Chicken

• 1½ lbs boneless, skinless chicken thighs (preferred for juiciness)

• 1 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne (optional — adjust heat)

• Juice of 1 lime

Nacho Base

• 1 large bag sturdy tortilla chips (thick-cut, restaurant style)

• 2 cups shredded cheese blend

Best mix: Monterey Jack + sharp cheddar

• 1 cup black beans, drained & rinsed

• 1 cup roasted peppers

• Roasted poblano, Anaheim, or Hatch chiles if available

Fresh Toppings (Add After Baking)

• ½ cup pico de gallo or fresh salsa

• ½ cup crema or sour cream (thinned with lime juice)

• ½ cup guacamole or diced avocado

• ¼ cup fresh cilantro, chopped

• Pickled jalapeños (optional)

INSTRUCTIONS

1️⃣ Season & Cook the Chicken

• Toss chicken with oil, spices, salt, and lime juice.

• Grill over medium-high heat 5–6 minutes per side, or

Sauté in a hot skillet until cooked through and lightly charred.

• Rest 5 minutes, then chop or shred into bite-size pieces.

Chef Tip: Thighs stay juicy even under cheese and heat, ideal for nachos.

2️⃣ Roast the Peppers

• If using fresh peppers:

• Roast over an open flame, broiler, or hot pan until blistered.

• Steam in a bowl, peel, seed, and slice.

• If using pre-roasted chiles, warm gently and slice.

3️⃣ Build the Nachos (Anti-Soggy Method)

Preheat oven to 400°F (205°C).

Layering strategy (this matters):

1. Chips on a large sheet pan

2. Half the cheese

3. Chicken, beans, roasted peppers

4. Remaining cheese

Cheese goes under and over toppings to protect chips.

4️⃣ Bake

• Bake 12–15 minutes, until cheese is fully melted and bubbling.

• Rotate pan once if needed.

5️⃣ Finish & Serve

Remove from oven and immediately add:

• Crema drizzle

• Pico de gallo

• Guacamole

• Cilantro

• Pickled jalapeños (optional)

Serve hot, straight from the tray.

WHY THIS RECIPE WORKS FOR GAME DAY

• Scales easily: Double the tray, no extra effort

• Customizable: Swap proteins or heat levels

• No soggy chips: Strategic cheese layering

• True Arizona flavour: Smoke, citrus, chiles, and bold seasoning

PROTEIN SWAPS

• Carne Asada: Marinated skirt steak, grilled and chopped

• Chorizo: Browned and drained — adds richness

• Vegetarian: Roasted sw