With a crew of 12 and just two hours to set up, Vazquez and his team erected seven trellis systems in the ballroom space, which hugged hexagon-shaped tables for six with traditional pillow seating.

Low-to-the-ground rectangular tables offered additional seating and doubled as makeshift stages on which Moroccan dancers performed and interacted with seated guests.

"I wanted the guests to have close interaction with the entertainers and feel as if they were really in Morocco," Vazquez said. "For me, the guest experience and element of surprise are the most important aspects of the event."

But due to Florida law, he said, guests couldn't smoke hookahs, a tradition in Morocco, indoors; instead, he lit incense all over the space and in the centerpieces to create a smoky environment.

A.O.M. set up its signature suspended buffet-style lunch-which included rack of lamb and braised apricot and artichoke couscous-prepared by the hotel's culinary team. Strung from the ballroom ceiling, the tables resembled magic carpets, adding to the thematic decor.

After lunch, guests traveled through the property to an outdoor oasis, where they sampled desserts such as pistachio baklava and took pictures with the camels.