How much food for a tasting event? How big of samples?
Do you perchance have the time to do a "dry run" with some friends? You may find it useful to initiate a series of platings with structured feedback questions that can be answered easily (yes/no, on a scale of 1-4 rate X...), and maybe a free response if you feel like it. Serve in the environment closest to where people will eventually be eating the food(outside ?) Change one "thing" or variable each time you present your quartet. For example:

Series 1- This will be your "control" plate.  Present this with no frills...or like you had to whip up 30 extras on the fly

Series 2- Variable to change: portion size/shape (increase/decrease/change shape)

Ask: Did you want more? (Y/N)
       Could you fit all this in your mouth at once? (Y/N) What were your initial impressions?

Series 3-Variable to change: plating time prior to consumption (+2 minutes)

Ask: Is this food at a pleasant temperature?  Was it too hot/cold? Did you notice any textural/color/flavor changes 2 minutes/5 minutes after it was plated?

I'm sure you get the picture.  My thoughts are that small mock-release could provide you with some fast and practical information. I would hate to realize that the portion size/presentation adversely impacted consumer experience, or that some other delicate service nuance could throw off your culinary compositions.  Good luck.