Now, with the help of Meeting Matrix–the newest in computer imagery technology–Signatures is able to offer brides and event coordinators a view into their wedding or party, days, weeks and even months before the event date.

“It makes it so much easier to have our customers see what works and what doesn’t, and also allow them to see what their event will look like before they walk through the door,” said Manager Brandon Skaare. “If there’s anything that needs to be changed, they can see it before their eyes.”

According to Skaare, Signatures is the only event space in the region to offer such technology, and managers plan to utilize the program for every major event and wedding at Visions from now on. Measurements were taken of the entire room and dimensions are within a 10th of a foot to ensure complete accuracy when configuring the space.

Planning your next event couldn’t be any more picture-perfect.

Chef de Partie Zach Murphy fries up house-made potato crisps at Signatures.

These decedent snacks have been on the menu longer than most of the chefs behind the line can remember, and for good reason: they are a true customer favorite.

Before the Russet potato rounds take a 2-minute dip in the fryer, they soak in a water bath to ensure no starch remains on the crisps–making for a light tan colored chip instead of a brown one. Chef de Partie Zach Murphy said the perfect crisp is in the timing.

“You want them to be crispy, but not so delicate they break when you touch them,” he said.

Once the crisps are nice and crunchy, they are dusted with a generous helping of truffle salt: a pricey accompaniment at around $30 per jar. The expense is worth it, though, according to customers.

Truffle salt finishes the house-made potato crisps at Signatures.

“We get people who substitute them for their starch in their entrees all the time,” Murphy said.

Age: 20

Annie Kieffer, dining room server at Signatures

Favorite food memory: “When I was pregnant on bed rest on New Year’s Eve last year, my boyfriend made me a house-made pasta, scallops, lobster tail, and crab meat in white sauce. It completely blew me away. He even got me sparkling grape juice. He made it a really special night in.”

Last meal on Earth: “A big piece of ribeye, medium-rare, wrapped in bacon. Garlic cheesy potatoes and a romaine caesar salad. Italian love cake for dessert, or a chocolate shake from Wendy’s.”

Favorite Spring 2012 menu item: “The Charlotte dessert because I’m a huge chocolate fan and the first time I tried it, it tasted like cookie dough–mmmm. The bruled banana adds a nice touch to the tropical flavors.”

Most delicious morsel ever tasted at Signatures: “I’m completely blown away with the duck. I’ve never had duck before and the duck confit leg was so tender and juicy. The flavor is indescribable.”

Something guests/coworkers might not know about you: “I’m adopted from South America since I was born. My parents brought me home when I was four months old. I was able to go down and see my orphanage when I was 15. My birth mom was 16 when she had me and I got to see a small picture of her.”

The Grill at Signatures.

The taps were flowing, TV flipped on and servers at the ready as The Grill at Signatures opened its doors to invited guests this weekend for a trial of operations. The soft-opening of the new bar/grill on the Winona Golf & Dining properties begins Monday, and staff as well as customers are ready for the kitchen to fire up.

“Everyone is just overjoyed and wants to get started right away,” Manager Brandon Skaare said. “We’re just excited to see everyone’s reactions when they come in and try our food. The reaction from the community will be very interesting.”

French Onion soup at The Grill at Signatures.

The inviting atmosphere blends well with the new look of Signatures Restaurant, but also boasts some amazing new features. The commanding bar welcomes more than a dozen guests behind the three-sided square design. Round tables throughout the grill dining area showcase the large windows overlooking the beautiful course, and a new patio encourages the summer-like weather to stick around.

Not only are the new digs amazing, but the menu at The Grill at Signatures boasts a wide variety of goodies to tempt any palate, at a staggeringly low price. Skip the McDonald’s drive-thru and hunker down at The Grill for house-made pizzas from Taco to Buffalo Chicken, specialty sandwiches that include tortas and croissant specials, as well as the most amazing French Onion soup that this blogger has ever tasted. That much cheese is bound to win any critic over!

Staff of Winona Golf and Dining are eager to show off The Grill’s laid-back atmosphere and crowd-pleasing, yet still gourmet, menu.

Lunch baskets featuring a classic reuben and house-made torta at the Grill at Signatures.

“I think it matches our clientele very well–it’s what our guests have been looking for,” said manager Laura Hofford.

The Grill will be open for breakfast, lunch and dinner beginning Monday, March 19, with an official grand opening to be set in a few weeks time.

Complete demolition and construction takes times, and guests still want to be able to enjoy a cocktail with their prime rib dinners on Saturday nights. This satellite bar offers the full bar and wine list with just a slimmed down selection of liquors. Bar manager Tammey DeWitte and Winona Golf & Dining President David Wilson reviewed sales records to determine a more simplistic offering due to the limited space.

Bartender Aaron Lampert places Sam Adams pints on server Elaine Church's tray at Signatures.

Bartender Aaron Lampert said adjusting to the new bar set up took some time, but now the employees have become accustomed to their new routine.

“It actually takes less time to open and close because of the smaller amount of bottles,” he said. “Polishing and cleaning is different because there is no running water or sink back here, but we’ve gotten used to it now.”

Lampert said guests have also seemed to adapt to the new set up, although with the winter season upon us and the golf course being closed, fewer diners choose to sit and eat at the bar area.

One tap beer is offered–currently Sam Adams Winter Ale–due to no tap system in the temporary bar. Selection of glassware was also trimmed to save on space. White, red and port wine glasses are still available, as well as martini, margarita, pint and double old-fashioned glasses. Root beer mugs, rocks glasses and smaller old-fashioned glasses have been placed in storage until the renovations are complete.

Until that time, servers are enjoying their shorter walk to pick up drinks and bartenders are counting down the days until the golf course and new bar opens.

“I’m looking forward to more space and more action,” Lampart said.

Cheese agnolotti is created by Signatures' Sous Chef Rico Perez.

The Valentine’s Day reservation book may be closed, but guests can enjoy the delicious taste of house-made pasta every day on the Winter menu at Signatures.

Sous Chef Rico Perez worked diligently the entire weekend, preparing for one of the busiest nights of the year. Perez prepped more than 100 orders (or about 500 individual pieces of pasta) for the 130 holiday diners tonight.

“It takes a bit of time to get this down,” he said while piping the five-cheese filling into agnolotti pasta Monday night. “Mixing the dough is simple enough, but then you have to roll it out, pipe the stuffing, cut the pieces. The tricky bit is making it come together. The devil is in the details.”

Ensuring a texture that isn’t too dry or too soggy is work that comes with experience, and Perez said the routine of creating the house-made pasta has now become a labor of love itself.

Completed pieces of cheese agnolotti await a busy Valentine's Day night at Signatures.

“It makes all the difference between fresh pasta and pre-fab pasta,” he said. “Each piece has a personality. You can get pasta anywhere, but these pastas you can only get at Signatures.”

On the regular Winter 2012 menu, two house-made pastas make the entree list: lobster-stuffed ravioli and butternut squash agnolotti. Agnolotti is a pasta that is translated to “priest’s cap,” referring to the shape of the unique pasta piece.

“It’s a neat thing you don’t see on many menus,” Perez said of the agnolotti.

And the fresh pasta is a customer favorite. The butternut squash agnolotti first debuted on the Fall 2011 menu and was carried over to the Winter 2012 menu due to popularity.

Signatures wants to extend this feeling of bliss the entire weekend leading up to the Tuesday holiday by offering a special Valentine’s Day Couple 3-Course Dinner.

To start off your romantic meal, you have the choice of Spinach & Raspberry Salad or Apple & Belgian Endive Salad or Poached Oyster Soup.

Next, choose between three amazing entrees: Filet of Beef, Grilled Salmon, or Shrimp & Scallop Skewer.

To complete your lovely evening, share a delicious dessert with your sweetheart. Whether it be the Italian Love Cake, Creme Brulee, or Red Velvet Swiss Cake Roll.  All for only $60.00 per couple, plus tax.

Swing, Inc., will be serenading the dining room Friday, Saturday and Tuesday nights, and the featured 3-course menu will be offered Feb. 10-14, so indulge in your romantic side and celebrate beyond the 14th! The regular dinner menu will also be available for guests during this time. Reservations are recommended!

The Grill at Signatures taking shape.

The custom viewing window overlooking renovations showcases the completion of drywall in the Grill at Signatures bar area as well as the new pro shop. Windows are expected to arrive and be placed in the next 10 days, and a new, more efficient water heater was installed–replacing two large 250-gallon tanks in the basement of the property.

Tables and bases for the Grill at Signatures have been shipped, completing many finishing touches on the decor of the new lounge at Winona Golf & Dining, Inc. Final wallpaper was chosen to coordinate with the existing Signatures’ entrance hallway and the Grill’s kitchen is soon-to-be completed with the newest, state-of-the-art equipment.

“It’s coming along,” said David Wilson, president of Winona Golf & Dining, Inc. “Our guests are truly excited about it.”

Designs for the outdoor pavilion are still being finalized, but 110 tons of Biesanz stone are slated to arrive, in order to begin work on the 1500-square foot structure, complete with two fireplaces.

Check back for additional renovation updates!

Age: 22

Time worked at Signatures: 2 Years in June

Laura Hofford, front of house supervisor

Favorite food memory: “When we were little, I only lived a mile from my grandma so we’d walk over there and pick fresh strawberries, blueberries and pea pods and eat them. They were so good.”

Last meal on Earth: “My mom’s homemade chow mein, and of course, ice cream at the end of the meal. I love vanilla ice cream with sprinkles on top–the sugar sprinkles.”

Favorite Winter 2012 menu item: “Agnolotti with shrimp because I love squash. I cook it all the time at home. I love the texture and the creaminess.”

Most delicious morsel ever tasted at Signatures: “Tomato basil soup. It’s the only tomato basil soup I’ll eat. I don’t know what it is, but it’s great. I also love to dip the French baguette in—mmmmm.”

Something guests/coworkers might not know about you: “I was pulled out of my Catholic school and was home schooled for a year in fifth grade. My mom wanted to try it, but I hated it, so I went back to school that next year. It was just too different for me.”

The Grill at Signatures entrance is framed outside of the Winona Golf & Dining property.

All of the inside framing has been complete inside The Grill at Signatures as well as the new pro shop, and the electrical, plumbing and HVAC has been installed. In the second week of February, all of the new windows will be placed, and progress can still be watched through a special viewing window inside Signatures restaurant.

As construction continues, so does plans for readying The Grill for the public. Logo design is complete and has been officially unveiled.

The Grill at Signatures logo.

“We knew we wanted to call it The Grill at Signatures to stay within the family–just like Visions Event Center at Signatures,” said President of Winona Golf & Dining David Wilson. “The logo was developed through trial and error, and the final design goes back to the mix of block lettering and script, so we think it keeps everything going so it blends.”

Wilson also said that the last of the details are starting to fall into place as the countdown for the grand opening has begun. Point-of-sales equipment is being ordered and new pieces for The Grill are being decided upon, in order to arrive in the eight weeks left before mid-March.

Stay tuned for more as construction continues.