Trisha Yearwood claims to have “lost her filter” as she’s gotten older (we can confirm her candid storytelling put “tailgating with Trish” at the top of our bucket list), but the celeb certainly hasn’t lost one bit of her “American Girl” charm. The country-music-queen-turned-Food-Network-host effortlessly entertained a cheering crowd at the BottleRock Music Festival in Napa during her live cooking demo at the Williams Sonoma Culinary Stage.

The singer invited along some “high-profile ballers” — the very tall and talented Harlem Globetrotters who appear in the new season of Trisha’s Southern Kitchen. But before Yearwood slam-dunked her dishes, she answered questions in the media tent, sharing insights about her life on the road with husband and fellow country icon Garth Brooks plus what to expect from her show’s latest season AND her next album:

  • The power couple that tours together, stays together. Yearwood revealed that her and Brooks made a commitment when they married 13 years ago “to be together, not apart.” Over the last three and a half years alone, the two superstars have done almost 400 shows.
  • When the hunger rolls, Brooks craves her casseroles. He’s a fan of “anything he can heat up and stick a fork in,” she quipped, especially a pan of her chicken-and-broccoli creation.
  •  And Brooks isn’t afraid to request Yearwood’s hit dishes. She confessed that he “gently suggested” that their on-tour caterers only serve recipes from his wife’s popular cookbook.
  • Yearwood’s Southern grace travels well — she always brings along home-baked sweets for crew birthdays. When she forgot her signature skillet apple pie for one such occasion, the singer had a roadie run out for the four ingredients needed to keep her tour tradition alive.
  • On the subject of birthdays, Brooks surprised Yearwood with tickets to Bruno Mars for hers last year. They sat in regular general admission seats, and no one recognized the two chart-toppers. (Hard to believe, but the couple is also famously down-to-earth.) Yearwood was thrilled to catch Mars again on the BottleRock main stage; she even rocked a glam bedazzled white denim jacket in the artist’s honor.
  • What is Yearwood’s go-to beverage when she’s on-the-go? She joked that stale tour coffee is often “sliceable,” and sweet tea (which she can apparently chug “by the gallons”) is sadly too sugary, so she always reaches for water to keep her vocal muscles hydrated and happy. Gotta protect those pipes!
  • Yearwood may be famous for her Williams Sonoma cocktail mixers, but she admitted, she’s really a “lightweight” when it comes to alcohol. “I had one of those frosé drinks, and I’m about to fall over” she told the crowd. No frozen rosé all day for this down-home diva.
  • Yearwood showed off her dip game with a Tex-Mex spin on a Southern staple: pimento cheese queso, served in an edible bread bowl. Harlem Globetrotter “Moose” went hard to the hoop, dramatically double-fisting tortilla chips straight into the gooey bread bowl. He gave it two thumbs up.
  • Lucky fans indulged in Yearwood’s treats as well — the Williams Sonoma Test Kitchen passed out popsicles created with the singer’s newest Summer in a Cup Aloha cocktail mix  ($17) from her popular collab with the culinary company. HOT TIP: Serve your aloha pops upside down in a wine glass filled with Champagne or sparkling wine for both melty practicality and bubbly flair. We were lucky enough to dip and sip our frozen refreshments with Moët. If hard liquor is more your style, Yearwood recommends mixing Aloha with vodka and ginger ale and serving it over ice.
  • The Williams Sonoma crew even surprised Yearwood during her demo with a framed “platinum” record for her best-selling concoctions, which include the OG Summer in a Cup. Be on the lookout for Autumn in a Cup later this year…
  • Back to #nofilter, Yearwood says the next season of her show is all about laid-back culinary fun with her family and friends, so expect lots of off-the-cuff commentary paired with low country cuisine.
  • And what about new music?! Yearwood divulged that a music industry miracle happened: she cut eight tracks, ended up loving each song, and decided to keep them all for her upcoming album. This is a real rarity in the recording studio, and really, we’re all #blessed, since this means Yearwood’s next release is more than halfway done!

If you’re drinking one of Yearwoods’s Summer in a Cup, tag us @BritandCo on Instagram.

BottleRock Napa and Williams Sonoma provided media passes for the purpose of this article.

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(Photos via Becca Frucht; Grace Sager and Kassie Borreson / Williams Sonoma)