After long hiatus, Ridenhour returns as restaurant refocuses on its roots
Zachary Ridenhour returns to Trummer’s, having been recently named executive chef. Ridenhour was part of the opening team of the Clifton, Va. restaurant under a team headed by chef Clay Miller 13 years ago.
Ridenhour’s culinary experience has been a near-lifelong passion. He practically grew up in the kitchen cooking alongside his parents. As a high school student, Ridenhour enrolled in the Chantilly Culinary Program, where he came of age, rising to district and state champion in culinary arts.
Following his initial time at Trummer’s, Ridenhour landed a role as sous chef at Bluejacket; stints at Rustico and Sixth Engine would soon follow. In 2019, he joined the team at The Salt Line and soon after, assumed a leadership role, working directly with Chef and Partner Kyle Bailey, to develop and test recipes for the restaurants’ seasonal menu. Bailey’s ability to shift back and forth between different cultural cuisines was an art that Ridenhour admired and wishes to emulate. “Bailey’s effortless transitions between diverse flavors by blending cultural techniques, styles, and ingredients,” according to an announcement, is something that Ridenhour would very much like to adopt.
Before his return to Trummer’s, Ridenhour served as the Executive Chef at Alta Strada Mosaic, developing the menu for the restaurant.
Trummer’s recently-unveiled menu refocuses on its casual, American bistro concept. After twelve years away and in collaboration with co-owner Stefan Trummer, Ridenhour will integrate Austrian influences into the menu to “speak to the restaurant’s roots,” according to an announcement from the restaurant.
New standouts include BBQ Bone Marrow with corn cob jam and toasted ciabatta; Spit Roasted Porchetta with tasso collard greens, bacon dashi and cherry chow chow; Soft Shell Crab with couscous and Aleppo chili crisp; and a Roseda Farm Braised Short Rib with maple-bourbon glaze, boursin spätzle, royal trumpet mushrooms and heirloom carrots.
In uncomplicated fashion, Ridenhour wants to more-simply convey the new menu through sourcing high-quality, locally sourced ingredients. Away from the restaurant, his family is his passion and he enjoys spending time with his two children, embracing the outdoors. Indeed, his second love is the outdoors. Ridenhour loves all things hunting, fishing, camping, and hiking. He currently resides in Stafford, Virginia.
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