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Food Truck Week: Folks visit Indy just to eat at Scratch

One couple grabbed a cab into town while they were on a layover at Indianapolis International Airport

Liz Biro
liz.biro@indystar.com
Matt Kornmeyer showing off Scratch truck's popular grilled cheese sandwich.

I've been showcasing new Indy food trucks all week as the city gears up for the year's first Food Truck Friday on Georgia Street and the First Friday Food Truck Festival at Old National Centre, both May 1. But I couldn't write about the city's food trucks if it weren't for Scratch.

If you want to know where to find Indy's best, newest and most reliable food trucks, ask Scratch food truck chef/owner Matt Kornmeyer. If you want to sample some of Indy and America's best food truck fare, eat at Scratch.

When Kornmeyer started Scratch in 2011, he was one of only a dozen trucks working Indy. Four years later, Kornmeyer is top dog among dozens. Scratch has been named among America's 101 best food trucks for three years at www.thedailymeal.com. Kornmeyer's "modern comfort food" has been featured on the Cooking Channel show "Eat St." Visitors come to Indy just to mark Scratch off their food truck bucket list.

One couple grabbed a cab into town while they were on a layover at Indianapolis International Airport.

Kornmeyer doesn't brag. He's too busy helping other food trucks find success. He organizes food truck gatherings and runs the Indy Food Truck Alliance. The group promotes and supports the food truck scene, including running Twitter and Facebook feeds that tell you where to find top-quality food trucks on any given day.

Kornmeyer didn't intend to be Indy's food truck go-to guy, but he knew fledgling trucks needed a hand. "I can remember that first week out just being scared as hell," he said.

Despite success, you'll still find Kornmeyer cooking aboard Scratch. More than anything, he's a chef.

The food: Scratch's "modern comfort food" tagline allows Kornmeyer to go a little crazy on homecooking, but his food is honest, approachable. "I take things you know and kind of put a twist or a spin on it." For bourbon-braised brisket, Kornmeyer slow-cooks brisket in a blend of bourbon and stout beer. The meat goes on a sandwich bun with bourbon peach glaze. Red wine-braised short ribs land on grilled cheese with muenster, colby jack, caramelized onions and arugula between toasted honey white bread. The pork meatball banh mi is an Asian flavor explosion of garlic, sriachia, jalapenos, cabbage, Thai basil and pickled carrots. Pulled pork pancakes mean pulled pork on cheddar hotcakes, all drizzled with maple bourbon syrup. Selections change seasonally and at the chef's whim. "Right now, I'm hooked on Southern," Kornmeyer said.

Look for the bright red truck all over Indy. Kornmeyer’s always up-to-date website and social media make Scratch one of the easiest trucks to follow.

The chef: A New Jersey native, Kornmeyer grew up watching his mom and grandparents cook. They let him tend the stove, too. He worked in kitchens throughout school and was accepted to culinary school. Kornmeyer went on to study management instead, but he never gave up on owning a restaurant. When he was laid off from his job in 2009, Kornmeyer gave food service more serious consideration. He launched Scratch in 2011. A restaurant plan is still in the works. Stay tuned.

The truck: Look for the bright red truck all over Indy. Kornmeyer's always up-to-date website and social media make Scratch one of the easiest trucks to follow.

The stops: Scratch works lots of lunch and dinner stops plus festivals and private events such as weddings. You may also order a meal online.

The famous Scratch burger, a one-third-pound custom blend of chuck, brisket and skirt steak garnished with gorgonzola, fresh arugula and Kornmeyer’s own bacon marmalade. Buy the marmalade online or at various Indy markets including Pogue’s Run Grocer, Georgetown Market and Vine & Table.

Don't miss: The famous Scratch burger, a one-third-pound custom blend of chuck, brisket and skirt steak garnished with gorgonzola, fresh arugula and Kornmeyer's own bacon marmalade. Buy the marmalade online or at various Indy markets including Pogue's Run Grocer, Georgetown Market and Vine & Table. I adore the Poutine de Peru, French fries with spicy Peruvian yellow pepper sauce and queso fresco. They're my favorite French fries ever.

The price: $4-$10

www.scratchtruck.com, Twitter: @scratchtruck, www.facebook.com/scratchtruck, (317) 721-3613

Call Liz Biro at (317) 444-6264. Follow her on Twitter @lizbiro, Instagram @lizbirodish and Facebook. Email her at liz.biro@indystar.com.