30th Birthday Free Cupcake Day

Our first free cupcake day is today, April 16th! Stop by any of our Nashville neighborhood locations after 4:00pm to celebrate our 30th birthday anniversary with a free cupcake when you purchase a meal!

We look forward to seeing you later today! 🎉🎈

*Meals must be purchased after 4:00pm to receive free cupcake. One free cupcake per meal purchased while supplies last

Calypso Cafe recently had the opportunity to support Explore Community School located in the East Nashville / Five Points area, with a special project-based learning experience for their students. The students were challenged to research and discover the details and important information needed for opening a memorable restaurant.

The students interviewed Calypso Cafe staff, ordered food from their healthy menu options in their exploration of what it takes to open a restaurant.

Below are some of the photos from the event for you to enjoy. Click on any photo to enlarge and view slideshow.


Citrus Marinated Vegetables

This recipe is fresh, crisp, colorful and an enticing way to include fresh vegetables- and fruit- into our daily routine. Keep an airtight container in your fridge for up to a week — shake it every day or so to mix well—and enjoy guiltless snacking. You’ll be amazed at how much more likely this will be your go-to snack rather than chips. If you like your veggies cooked our citrus vinaigrette is a perfect marinade for grilling or roasting.

Calypso Citrus Vinaigrette

  • ¾ cup Olive Oil
  • ½ cup Apple Cider Vinegar
  • 1/8 cup fresh Lemon Juice
  • 1 TB orange juice concentrate
  • 1 ½ TB sugar
  • 1 tsp each of the following: Salt, Cumin, Black Pepper, Granulated Garlic
  • 1/8 tsp. Cayenne Pepper (or more to taste)
  • 1 TB fresh chopped fresh Cilantro, add to vinaigrette or use as vegetable garnish

Combine ingredients and mix with immersion blender or in the blender until completely
combined and thickened. This recipe makes enough to marinate 3-4 quarts of prepared
fresh vegetables.

Fresh Vegetables and Citrus

  • 2 cups bite size Broccoli Florets (chop if making side item)
  • 2 cups mini Carrots (slice if desired)
  • 2 cups Small Tomatoes (cut in half for side item)
  • 2 Cups Small Mushrooms (slice for side item)
  • 1 cup sliced Mini Peppers
  • ½ cup thinly sliced Red Onion
  • 2 cups peeled Navel Oranges, cubed

Other Vegetable Combinations:
Here’s an opportunity to get creative and combine your favorite vegetables—you can even
include grapefruit and oranges! Include the countless varieties available that will add interest
and COLOR to your dish. Cut up vegetables to suit your purpose: larger pieces for cocktail
buffet to eat with toothpicks or small pieces perfect for a side dish.

Some combination ideas:
Mini Peppers, Artichokes, Mushrooms, Olives, Tomatoes
Cubed Steamed Sweet Potatoes, Carrots, Oranges or Grapefruit, Red Onion
Green Beans, Mushrooms, Red Onion, Steamed Mini Potatoes
Steamed sliced Summer Squash, steamed sliced Zucchini, thinly sliced Red Onion
Green Beans or Sugar Snap Peas, Water Chestnuts, Celery, Mini Sliced Peppers, Oranges